¾ cup plus 2 tablespoons heavy whipping cream, divided
2 tablespoons coarse sugar
Instructions
Preheat oven to 375°. In a large bowl, combine strawberries, 1⁄4 cup granulated sugar, lemon juice, and cornstarch. Spoon mixture into a 9-inch enamel-coated cast-iron skillet.
In a medium bowl, sift together flour, baking powder, salt, and remaining 1⁄3 cup granulated sugar. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Stir in 3⁄4 cup cream until dough comes together.
Turn out dough onto a lightly floured surface. Roll dough into a 1⁄2 inch thick circle; cut into 7 wedges. Arrange wedges over strawberry mixture in skillet. Brush dough with remaining tablespoons cream; sprinkle with coarse sugar.
Bake until topping is slightly golden and filling is bubbling, 40 to 45 minutes.
Notes
*We used Swans Down.
Recipe by Southern Cast Iron at https://southerncastiron.com/strawberry-shortcake-cobbler/