Tuesday, June 27, 2017

Strawberry Cobbler Cake Will Have Tasters Spooning for More

When these fire-engine red gems are in season, I love making this dessert, which is as much a cobbler as it is a cake, hence its name. Serve with whipped cream, vanilla ice cream or vanilla yogurt.

4 cups fresh strawberries, tops removed, washed and quartered
1 cup unbleached all-purpose flour
1 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons butter, cut into chunks
½ cup milk
1 cup cold water
1 tablespoon cornstarch

1.     Preheat oven to 350ºF.
2.     Place the prepared berries in a 11 x 7-inch baking dish.
3.     In a medium bowl, combine the flour, sugar, baking powder and salt. Drop the butter chunks into the flour mixture. Cut in the butter with two knives (making slicing motions) or use your fingertips to incorporate until the mixture is somewhat crumbly. Add milk and stir until fully combined. Dollop batter over strawberries (the batter is thick and more like a dough than batter); the final topping and the baking process will evenly distribute the batter.
4.     In a medium bowl, combine the water and cornstarch. Stir until the cornstarch has dissolved. Evenly pour the mixture over the batter. Place the baking dish on a rimmed baking sheet and bake the cobbler for 45–50 minutes or until lightly browned. Serve warm just as it is or with desired topping. Serves 8.