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Nancy's Kitchen - Tried and Tested Recipes
Strawberry Shortcake Cobbler Recipe

Strawberry Shortcake Cobbler Recipe

6 cups fresh strawberries, sliced
1/3 cup plus 1⁄4 cup granulated sugar, divided
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 cups cake flour*
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup plus 2 tablespoons heavy whipping cream, divided
2 tablespoons coarse sugar

Preheat oven to 375. In a large bowl, combine strawberries, 1⁄4 cup granulated sugar, lemon juice, and cornstarch. Spoon mixture into a 9-inch enamel-coated cast-iron skillet.

In a medium bowl, sift together flour, baking powder, salt, and remaining 1⁄3 cup granulated sugar. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Stir in 3⁄4 cup cream until dough comes together.

Turn out dough onto a lightly floured surface.

Roll dough into a 1⁄2 inch thick circle; cut into 7 wedges. Arrange wedges over strawberry mixture in skillet.

Brush dough with remaining
2 tablespoons cream; sprinkle with coarse sugar.

Bake until topping is slightly golden and filling is bubbling, 40 to 45 minutes.

*We used Swans Down.
Anna in Sweden

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