Strawberry Shortcake Cobbler Recipe
6 cups fresh
1/3 cup plus 1⁄4
cup granulated sugar, divided
tablespoons fresh lemon juice
2 cups cake
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,
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
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.
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
Brush dough with
2 tablespoons cream;
sprinkle with coarse sugar.
until topping is slightly golden and
filling is bubbling, 40 to 45 minutes.
*We used Swans Down.
Anna in Sweden