The easiest way to enjoy strawberries is with a strawberry cobbler. Strawberries baked with a slightly sweet biscuit on top are the perfect way to enjoy the last of the season’s berries.
Prep Time: 20minutes
Cook Time: 35minutes
4cupsstrawberries(shopped into large pieces)
6tablespoonsbutter(cold, cut into pieces)
Preheat oven to 350º. Spray a 9x13 baking dish with non-stick spray.
Combine strawberries with sugar and cornstarch and add to prepared pan.
Add flour, sugar, baking powder, cinnamon and salt to a food processor. Add cold butter and process until the butter is pea size. Combine the milk and egg and vanilla and add to the flour mixture. Process until it just comes together. If not using a food processor, use a pastry cutter or your fingers to combine the butter and add the milk, egg and vanilla and stir with a fork.
Using an ice-cream scoop or a large spoon, top the strawberries with the biscuit dough. Sprinkle with Demerara sugar.
Bake for 35-45 minutes until biscuits are golden brown and cooked though. Serve warm with whipped cream or ice-cream.
Barbara's Notes + Tips
To keep it from being too runny, don't slice the strawberries, just cut them in half or if small leave them whole.
Don't use frozen strawberries, it will be too runny.
You can use potato starch instead of cornstarch.
You will need about a pound of strawberries for 4 cups, you can increase or decrease the amount, just adjust the sugar and cornstarch.
This is best eaten within a day of baking and is the best the same day. After that the biscuits start to absorb the liquid.