Easy Cast Iron Sourdough Strawberry Cobbler

Today, let’s make this easy cast iron sourdough strawberry cobbler it is delicious served with a big scoop of vanilla ice cream and a great way to use up use a seasonal berry!

Easy Cast Iron Sourdough Strawberry Cobbler Video

Benefits of this Easy Cast Iron Sourdough Strawberry Cobbler

First, can I just say, there is nothing better than fresh picked wild strawberries from a garden to create this easy sourdough strawberry cobbler recipe.

Strawberries can be grown in varies variety and are a perennial. Strawberries in my zone are available to pick fresh in the month of June.

Here on the homestead strawberries remind us of summertime but, they are no stranger during the winter months.

On the homestead, when we cannot get our hands on freshly picked organic strawberries, we buy frozen or in the produce section from our supermarket.

Now we know berries in the summer are ultimate and summertime is the best time for the best tasty strawberries but, in Michigan we do what we can to get some berries in the farmhouse weekly.

This gorgeous berry called a Strawberry are a consider a superfood around here with their sweet taste and many benefits. Strawberries are loaded with vitamin C, potassium and fiber and essential for your health. Having berries in your diet will help with fighting infections and viruses.

After eating a bowl of strawberries, you will have digested your daily intake.

The bright color of red that each berry will provide antioxidants that can help fight cancer and heart disease.

I rely on frozen to add to smoothies and the make this easy sourdough strawberry cobbler recipe.

When purchasing fresh organic strawberries look for bright red color and a sweet fragrant.

Strawberries should be medium in size. Picking local strawberries at a patch or your own garden provide the best flavor and enhance the flavoring of sourdough strawberry cobbler recipe.

Always remember to clean your strawberries before eating in a bowl or sink of cold water with a teaspoon of vinegar.

You can freeze strawberries in freezer for up to six months or store in refrigerator for up to three days.

WHAT IS SOURDOUGH STARTER?

Modern day commercial yeast that I grew up on did not exist until after the 1800’s.

Before the 1800’s wild yeast was the only way to bake such as golden loafs of bread. Many of our ancestors grew yeast by creating a Sourdough Starter.

Sourdough Starter is a mixture of flour and water and over time creates a yeast. Creating a sourdough starter is leaven to making breads and other bakery treats.

Take note, after sourdough has stood on your counter for three days , it will give off a strong smell that is because it is fermenting.

The fermentation period will provide tasty baked items, good probiotics for excellent gut health and regulate blood sugar.

Tips on How to Use Cast Iron Skillet

Use your cast iron skillet often; the more you use cast iron it will become well-seasoned therefore it will be non-stick.

Do not use harsh chemical or abrasives which will destroy the seasoning. The detergents are designed to break down grease and these greases are essential to enhance flavoring and prevent sticking.

When cleaning your cast iron skillet always dry completely. Once dry completely lightly grease with your favorite oil such as coconut oil.

Pre heat your cast iron before using to ensure even heating and cooking. The heavy metal of this cast iron skillet will retain heat well, which will help food to cook quickly and evenly. A downfall of preheating cast iron is that it does take a bit of time verses using conventional stainless steel.

Remember when you cast iron is warm to use a durable oven mitt because the handles will be hot to handle.

Cast Iron has been around for generations and is a great heirloom to past down to the next. Iron poor blood will benefit when using cast iron daily because the food will react and provide essential nutrient to starver out any deficiency including Anemia.

Store your cast iron skillet in a cool dry area. Never store your cast iron wet or hot.

Never use a cast iron skillet if there is a crack or rust that has eaten through the pan.

Easy Cast Iron Sourdough Strawberry Cobbler Recipe

I love a bumpy, sweet cobbler filled with fresh berries. If fresh strawberries are not available in your area frozen work just fine! Coblbers have been around for years and a traditional American dessert that can be serve at breakfast or after dinner. Many people love making this dessert with a biscuit crust verses a whole pie!

Filling Ingredients

• Five cups of freshly, picked strawberries, hulled and cut in half
• 3/4 cup of coconut sugar
• 4 tablespoons organic all-purpose flour
• 1 tablespoon of freshly squeezed lemon juice
• Butter for greasing your cast iron skillet

Biscuit Crust Ingredients

• One cup of organic all-purpose flour
• 3/4 cup of discard sourdough starter
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 cup of grass-fed butter
• 2/3 cup of whole milk

First, in a large mixing bowl add strawberries, coconut sugar, all-purpose flour and lemon juice; give a good mix.

Next, take your cast iron skillet and grease lightly with butter. Add your strawberry mixture to your cast iron skillet and spread evening in the skillet covering the entire skillet.

Now make your crust my combining flour, sourdough starter, baking powder and salt. With a pastry blender or fork blend in grass-fed butter and milk until everything is blended.

Take a large spoon and drop your biscuit crust by the spoonful on top of your strawberry mixture.

Bake your sourdough strawberry cobbler at 425 degrees for thirty minutes until brown and bubbly.

Finally, serve warm with a scoop of ice cream or whip cream.

More Strawberry Inspiration from the Farmhouse

SOURDOUGH STRAWBERRY CAKE ROLL

EASY STRAWBERRY ICE CREAM RECIPE

EASY SOURDOUGH STRAWBERRY MUFFIN RECIPE