Strawberry Shortcake Skillet Cobbler

Instructions

1. Preheat the oven to 375 degrees F. Rub the inside of a 10-inch cast iron skillet with butter.
2. In a large bowl, toss the strawberries with the lemon juice. Then toss with ¼ cup sugar and cornstarch. Set the bowl of strawberries aside while you prepare the cobbler topping. Give the strawberries 15 minutes to release their juices.
3. In a medium bowl, whisk together the flour, cornmeal, ½ cup sugar, baking powder and salt. Add the butter pieces and use a pastry blender to cut the butter into the dry ingredients until crumbs form.
4. In a small bowl, whisk the milk and egg together. Stir into the crumbly mixture. This is the batter for the cobbler topping.
5. Spoon the strawberrries and their juices into the prepared skillet. Drop the cobbler batter by the spoonful on top of the strawberries. Bake 30 to 35 minutes, until the cobbler is lightly browned and the strawberries are bubbling in their juices. Set aside to cool.
6. In a medium bowl, use an electric mixer to beat together the heavy cream and powdered sugar until stiff peaks form.
7. Serve the cobbler warm topped with whipped cream.