Strawberry Cornmeal Shortcake Cobbler

Step 1

Heat the oven to 375 F and toss the strawberries with half of the sugar, the lemon juice, lemon zest, vanilla, and a pinch of salt in a baking dish.

Step 2

Let the berries stand while you make the topping so they start releasing their juices.

Step 3

Mix the flour, cornmeal, baking powder, remaining sugar, and salt, then rub in the butter until crumbly.

Step 4

Stir in the milk just until a shaggy dough forms, then drop spoonfuls over the strawberries.

Step 5

Bake until the fruit bubbles thickly and the biscuit topping is golden and cooked through.

Step 6

Cool for 10 minutes before serving so the filling is spoonable, not runny.