Yesterday I traveled 30 minutes north to a Strawberry Farm where our two kiddos had a field trip. It was an off week for me. A head cold, a new (very sweet) puppy who needs a lot of attention: life felt a little uninspired. Do you ever have those kind of weeks?
It is amazing what a new environment, exercise, and a little fresh air can do! Our kids had a blast feeding goats and sheep, taking a tractor tour, and picking their own strawberries. Our seven year old does not eat strawberries, but happily picked them and decided they will be good blended in ice cream.
We came home with loads of strawberries and new ideas. Strawberry bruschetta! Ice cream! Pepper jam!
But first I wanted to work with what I had on hand. I ended up making a skillet cake with roasted strawberries, similar in taste to a shortcake. The result was tangy, mildly sweet and a complete comfort food. One of my favorite things about it is how easy it is to substitute. If you are out of brown sugar try white sugar. Out of buttermilk? (I was!) Use regular milk. So simple.
Skillet Cake with Roasted Strawberries
(adapted from Joy the Baker)
2-3 cups ripe, halved strawberries
2 tablespoons butter
2 tablespoons brown sugar, packed
2 cups self-rising flour
3 tablespoons brown sugar, packed
1/4 cup butter, cold and cut into cubes
1 cup cold buttermilk or milk
Place rack in the upper third of the oven and preheat oven to 425 degrees F. Place strawberries in an oven-proof skillet (6-8" diameter), place small pats of butter on top of berries and top with brown sugar. Place in the oven to roast for 12-15 minutes. While strawberries roast prepare biscuit dough.
For biscuits in medium bowl whisk flour and brown sugar. Add the cold butter and use fingers to quickly break down butter into flour and sugar mixture. (Butter pieces will be similar in size to oat flakes or small peas). Create a well in the center of flour mixture and add milk. Stir with spoon, mixture will be wet.
Remove strawberries from oven and dollop biscuit batter over hot strawberries. Return skillet to oven and bake for 10-12 minutes until biscuits are golden. Remove from oven and allow to cool. Serve fresh and warm with whipped cream or ice cream.
Brown sugar, butter, flour and fresh ripe strawberries. Simply yummy. If you find it too doughy, try adding a little less flour. You can also easily tweak the sugar amount to make it a bit sweeter. Happy baking!