It's strawberry season here in the U.S.! When we had our Cinco de Mayo party, a lot of people had strawberry margaritas on the brain. We ended up with quite a few leftover containers of strawberries. Maybe it was all the other margarita mixes everyone else brought? Or maybe after 3 or 4 margaritas, the designated margarita maker forgot how to make them? I'm not judging... ;) Either way, it was up to me to find a good use for these strawberries before nature called them to a moldy grave.After browsing through 6 or 8 cookbooks and comparing recipes with the ingredients I already had on hand, I came upon this lovely little recipe for strawberry cobbler. I had never had strawberry cobbler, or even heard of it. It sounded perfect!I ended up using all of the strawberries we had (somewhere around 2 pounds), and it came out to be the perfect amount! This cobbler is outrageous! It's so juicy and fruity and sweet with a little bit of tartness from the lemon juice. And the biscuit topping is such a perfect mellow compliment to the POW! from the bright strawberries. It's got a bit of crunch on the outside, but the inside of the biscuit is soft and ever-so-slightly sweetened.As usual, I made some minor changes to the recipe. I added a bit more lemon juice (only 1 1/2 teaspoons more) because I love how it brightens fruit flavors. I also added a nice pinch of salt to the strawberry filling, just in case the added lemon juice would be too tart. My filling didn't seem to be thickening up enough on the stove, so I added 2 more teaspoons of cornstarch in a slurry of 2 teaspoons of cold water. The only thing I would do differently next time would be to 1.5x the biscuit topping recipe. You could definitely double it if you love LOTS of topping on your cobbler, but the given amount was enough to make the topping look somewhat skimpy in the casserole dish. Oh, and I'd quarter the strawberries. The recipe didn't say to cut them at all, but I halved the large ones. I'd cut them smaller next time.Overall, I'm calling this recipe a keeper. It's nice to have on hand when you get sick of eating strawberry ice cream, strawberry cupcakes, strawberry rhubarb pie, strawberry shortcake, strawberry trifle, strawberry cheesecake......... *yawn*
Strawberry Cobbler (from The Wooden Spoon Dessert Book by Marilyn M. Moore)
1 1/2 cups sugar
2 tablespoons cornstarch (plus a few more teaspoons if your strawberries are extra juicy)
(I added about 1/8 teaspoon salt)
2 tablespoons water
1 1/2 tablespoons fresh lemon juice (I used 2 tablespoons)
6 cups strawberries, washed and hulled (I'd halve the small ones, quarter the large ones)
1 tablespoon unsalted butter, softened
Preheat the oven to 400 degrees F. Butter a 3-quart casserole. In a large nonreactive saucepan stir together the sugar and cornstarch. Stir in the water and lemon juice. Stir in the strawberries.
Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the butter. Transfer to the prepared casserole. Cover with Biscuit Topping.
Bake for 25 minutes. Serve warm with cream. (I let mine cool for about an hour before digging in.)
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar (vanilla sugar would be excellent here)
5 tablespoons shortening
1/2 cup cold milk or half-and-half
Stir or sift together the flour, baking powder, salt, and sugar. Rub in the shortening with your fingers. Using a fork, gently stir in the milk, just intl the dough cleans the bowl.
Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a shape that fits the top of the casserole to be used. (I just pinched off pieces of dough and dolloped them over the filling. Like I said, 1.5x this recipe would be a better amount of topping.)
Flour Child Bakery opens in Virginia Beach!
My mom and I just opened a bakery in Virginia Beach!! "Like" us to stay updated! If you care to read our blog, it's flourchildbakery.blogspot.com.