Sunday, June 24, 2018

Strawberry Shortcake Cobbler

Another cooking class and this time we made three berry desserts; Frozen Blackberries with Yogurt and Honey, Buttered Raspberries Hand Pies and this recipe Strawberry Shortcake Cobbler. 

Of the three this one was my favorite. The Shortcake gets baked right on top of the strawberries, so by the time they’re golden brown the strawberries have created a delicious, syrupy sauce.

Shortcake Ingredients:

1 1/4 cup flour
1/2  cup coarse yellow cornmeal
2 tablespoons light brown sugar
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1” pieces
1/2 cup heavy cream

Filing Ingredients:

5 cups strawberries (2 quarts), hulled and quartered
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lime or lemon juice

Topping:

2 tablespoons heavy cream
2 tablespoons light brown sugar

Directions:

Preheat oven to 350F

Make the shortcake: in a large bowl combine the flour, cornmeal, brown sugar, sugar, baking powder and salt. Using your hands rub the butter into the flour mixture until no large chunks remain. Add the cream and mix with your hands until blended and no longer sticky. Roll into a ball and set aside while you prepare the filling.

Make the filling: in a medium bowl toss the strawberries with the sugar cornstarch and lime juice. Transfer strawberries into a 9x13” baking dish. Tear 2” pieces off the shortcake ball, flatten them, then put them on top of the strawberries. Brush the tops of the shortcake with the 2 tablespoons of heavy cream, then sprinkle with the 2 tablespoons of brown sugar. Bake about 30 minutes or until the strawberries have thickened and bubbled up around the edges of the baking dish.

Remove and let cool a bit this will allow the strawberry juice to set so it’s not so runny (also to prevent mouth burns). Yum Yum!