Strawberry Shortcake Cobbler

1. Preheat Oven and Prepare Shortcakes

Preheat your oven to 350°F. In a large bowl, combine all-purpose flour, coarse yellow cornmeal, light brown sugar, granulated sugar, baking powder, and kosher salt. Rub in room-temperature unsalted butter until the mixture resembles coarse crumbs, then gradually pour in heavy cream, mixing until the dough just comes together. Form into a circle and cut out shortcake rounds with a 2-inch cookie cutter.

2. Make Strawberry Filling

Toss hulled and halved strawberries with granulated sugar, cornstarch, and fresh lime juice in a medium bowl until evenly coated. Transfer the mixture to a 9-inch cast-iron skillet, pie dish, or cake pan, spreading it out evenly.

3. Assemble and Bake

Arrange shortcakes on top of the strawberry mixture in the skillet. Brush the tops with heavy cream and sprinkle with light brown sugar. Bake in the preheated oven for 25 to 30 minutes, until the shortcakes are golden and the strawberry juices are bubbling.