Skillet Strawberry Cobbler


30 minutes



serves 8 - 12


  • 2 cups, (500 mL) all-purpose flour
  • 1 1/3 cups, (335 mL) sugar
  • 2 teaspoons, (10 mL) baking powder
  • 2 teaspoons, (10 mL) salt
  • 2 large eggs
  • 1 ½ cups, (375 mL) Greek Gods Traditional Yogurt
  • ½ cup, (125 mL) whole milk
  • 2 teaspoons, (10 mL) vanilla extract
  • ¼ cup, (1/2 stick // 60 mL) unsalted butter
  • 1 ¾ pounds, (750 g) strawberries, hulled and cut into ½-inch pieces
  • ¾ cup, (180 mL) strawberry preserves


  1. Pre-heat the oven to 450 F.
  2. In a medium sized bowl combine the flour, sugar, baking powder and salt.
  3. In a small bowl whisk together the eggs, Greek Gods Traditional Yogurt, milk and vanilla. Add the egg mixture to the dry ingredients and whisk until smooth; do not overmix.
  4. Place the butter into the skillet and allow to heat on the stove top until the butter is melted. Once the butter has melted, carefully swirl until the skillet is evenly coated.
  5. Pour the batter into the hot skillet. Scatter the strawberries and spoon dollops of the preserves evenly over the batter. Place the skillet in the oven and bake until a toothpick tester comes out clean, about 30 minutes. If it is getting too brown too quickly, loosely tent a sheet of foil for the remainder of baking time.
  6. Allow to cool 10 minutes on a rack before cutting. Cut into portions and serve with an additional dollop of Greek Gods Traditional or Strawberry Yogurt.
  7. Notes: Breakfast // Snack // Dessert
  8. Recipe by Jeff Nathan.
  9. Tips: We suggest our family line of products: Spectrum Olive Oil.