Strawberry & Blackberry Vanilla Shortcake Skillet Pie

This post is sponsored by Kana Goods . All opinions are my own.

If I had it my way, I would eat this Strawberry & Blackberry Vanilla Shortcake Skillet Pie for dessert every night! And you know what, my Kana Goods Milo Cast Iron Skillet makes it so easy to whip up, I might do just that! 

Let me romance this dessert for you for a hot minute… 

Warm strawberry & blackberry pie filling topped with fluffy vanilla buttermilk shortcakes and melty vanilla ice cream…  I mean, who doesn’t want a slice of that?

I whipped up this simple Spring / Summer dessert in the Kana Goods Milo Ultimate Skillet, and it was absolute perfection. I love how the classic design functions seamlessly from to oven, to table. Not to mention, it’s so beautiful, I can’t help but want to have people over for a small gathering around the table. 

Not to mention, Kana Goods products are made in part from recycled cast iron through sustainable manufacturing – and that’s something to feel good about!

I am so excited to spread the word about their new Kickstarter Campaign offering the 3-Piece Milo Set in 6 beautiful new colors! To secure your beautiful Kana Goods cookware for yourself, and be part of the sustainability movement,tap the link here to  learn more!

This Strawberry & Vanilla Shortcake Skillet Pie was inspired by their new Dusty Pink colour, and if you want the recipe, all you need to do is scroll down here! 

Happy baking lovelies!

Strawberry & Blackberry Vanilla Shortcake Cobbler

Ingredients:

Vanilla Shortcakes
2 cups All purpose flour
1 tsp Baking soda
1 tbsp Baking powder
1/4 cup brown sugar
2/3 cup cold salted butter, cubed
3/4 cup buttermilk
1 tbsp Vanilla extract
Pinch of cinnamon

Berry Filling
4 cups Fresh strawberries sliced
2 cups fresh blackberries
¼ cup Granulated sugar
¼ cup Brown sugar
1 tsp Orange zest
1 tbsp orange juice
1 tsp Vanilla extract
2 tbsp Cornstarch
Pinch of salt

Vanilla Ice Cream to serve

Directions

Vanilla Shortcakes

In a large bowl, whisk together flour, baking soda, baking powder, brown sugar, and cinnamon. Add your cold cubed butter and gently toss to coat in flour. Use your fingers to pinch the butter and flour between your fingers until the butter is worked into the flour and pea sized chunks remain. You could also use a pastry cutter to do this.

In a liquid measuring cup, stir together your buttermilk and vanilla until smooth. Drizzle over top of your dry ingredients. Use a spatula or a fork to gently fold the wet ingredients into the dry until a just moistened ragged dough forms. 

Turn dough out onto a cool, floured surface. Gently pat the dough to form a rectangle and fold it over itself into thirds, like a book. Gently pat down or use a rolling pin to roll it back out into a rectangle and repeat this folding process twice more. 

Pat dough out to 1-inch thickness and use a 2-inch biscuit cutter to cut out your shortcakes. You should get about 6 shortcakes. Gently re-roll any scraps one time to cut out 1-2 more biscuits. Be careful not to over-work your dough, as this will result in a tough biscuit.

Place shortcake cut outs onto a parchment lined baking sheet, cover with a tea towel and set in the fridge while you prepare your filling.

Strawberry Filling

Preheat oven to 375˚F degrees.

Grab your Milo Ultimate Skillet and add berries, sugars, orange zest, orange juice, vanilla, cornstarch, and salt. Gently mix until evenly combined.

Cover your skillet with tin foil and use a knife to cut a few air holes in the foil. Place skillet in the oven and bake for 40 minutes. The filling should be thickening and starting to bubble.

Remove Skillet from the oven and top the filling with 6-7 biscuits to cover the top.

Brush the tops of your biscuits with the melted butter and sprinkle with granulated sugar. Place back in the oven uncovered and bake for an additional 18-22 minutes or until your biscuits are golden and your filling is bubbly.

Remove from the oven and allow to cool for 10 minutes. Serve with vanilla ice cream. Enjoy!