Saturday, May 29, 2021

Strawberry Cobbler













I love this cobbler.  Who wouldn’t?  Fresh ripe strawberries in a cake like batter with just the right amount of crisp in the crust.  I sometimes make it in a cast iron skillet but this time I went with a 9 x 13 baking dish.  Both ways are delicious! 






























Strawberry Cobbler


Preheat oven to 350 degrees.  Spray your skillet or baking dish with non-stick spray.  If using a skillet, line another baking sheet with foil and place on bottom rack to catch any drips.

























½ cup (1 stick) butter, melted

1 cup granulated sugar

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

1 cup whole milk or half and half


In a medium bowl, combine sugar, flour, baking powder, salt, and milk. Slowly whisk in the melted butter. Pour the batter into the skillet or baking dish and set aside.






















Strawberry Filling


2 pounds fresh strawberries, hulled, and halved

½ cup granulated sugar

2 tablespoons cornstarch

2 teaspoons lemon juice


In a medium bowl, toss the strawberries with sugar, cornstarch, and lemon juice. Add the strawberry mixture evenly over the top of the batter.






















Sugar Topping (don't skip this step. It's what makes it crispy on the edges.


1½ tablespoons turbinado sugar *


If you can’t find it, make your own.  Just mix 2 tablespoons of white granulated sugar with 2 tablespoons of light brown sugar. Set aside for later.























Bake for 45 minutes.  After 45 minutes, sprinkle the turbinado sugar over the top and return to oven; bake an additional 10-15 minutes, or until golden brown. 























Serve topped with ice cream or whipped topping.



Want a bite?













Photography is the property of and copyrighted to Welcome Home.

Print Friendly and PDF

Quick and Easy Strawberry Shortcake


Quick and Easy Strawberry Shortcake

1 pound of fresh strawberries
2 tablespoons sugar

Dry the strawberries. Pat the fruit dry with paper towels to soak up any excess water. Slice the tops off with a sharp knife, so that you end up with a clean and flat top. Mix sugar with strawberries. Let stand at room temperature while you prepare cake.


1/2 cup (1 stick) unsalted butter, room temperature...
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup whole milk

Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer on high speed, beat butter and sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.

Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Once cooled, use a serrated knife, split the cake in half horizontally. Place bottom half, cut side up, on a serving plate. Pipe in whipped cream (below) on bottom and top with top half of cake. Fill top with strawberries and surround with more whipped cream.

Sweetened Whipped  Cream                                                             

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream (also known as whipping cream or full cream)
1/4 cup confectioner's sugar

In a small pan, mix together gelatin and cold water and let stand until thick.

Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat; cool but do not allow it to set up. Whip the cream with the confectioner's sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.

Photographs are copyrighted and the property of Welcome Home.

Print Friendly and PDF