Strawberry Cobbler
First things first. Happy Memorial Day! And Happy 19th Birthday to my brother A who will be here in Boston tomorrow! We’re taking him to a game at Fenway on Thursday to celebrate his birthday. And now on to your regularly scheduled post.
It’s the height of strawberry season. To me, strawberries mean summertime. The weather starts to warm up and the strawberries are plump, sweet, and plentiful. And there are the strawberry festivals! Now that’s a good time. Around this time of year, I really wish Hubby and I lived somewhere that we could have a garden. Nothing beats freshly picked strawberries!!
Hubby and I absolutely have been gobbling up strawberries at a crazy rate recently. To celebrate this awesome summertime fruit, I’m going to be featuring a week of strawberries this week! Be sure to come back each day to see what I’m doing to use up the strawberries in our fridge.
To kick things off, I wanted to bake a tasty dessert. Now don’t get me wrong, Hubby and I both enjoy just eating cut up strawberries for dessert. In fact one night without even noticing, we polished off an entire pint before we even knew it.
Anyways, back to this cobbler. I was surprised to find that there aren’t that many strawberry cobbler recipes out there. I found this one in my Google Reader and it does NOT disappoint. I cut the recipe down because Hubby and I don’t need a whole casserole dish worth of cobbler in the house!
I followed Cassie’s advice and bumped up the biscuit topping. Then I divided the entire recipe by 3. It came out to the perfect amount for my 4 ramekins.
I was really excited to have a chance to use my ramekins. I spotted them at TJMaxx a couple weeks ago. I got them on the spot and have been trying to figure out how to use them for the first time. They were perfect for this cobbler.
When Cassie made the cobbler, she just dropped the biscuit topping on her strawberry filling. I’m a bit too OCD for that. When I patted out the biscuit topping, I divided into four equal sized pieces of dough. Then I took that piece of dough and shoved it in to a round cookie cutter that was about the size of the ramekins. That way I could use up all of the biscuit topping and have nice round tops to my cobbler. Yes, very OCD of me, but that’s how I roll.
One thing I didn’t do was plan for the mess these little guys would make in the oven. The strawberry filling spilled out over the edge while they were baking. Of course the drippings look pretty cool, but they sure do make a mess. If you use ramekins, definitely line your cookie sheet with some foil for easy cleanup!
And now I’m sure you’re all wondering how these little beauties tasted. Well, they’re amazing. I served them hot with a small scoop of ice cream on top (whipped cream would also be great). I couldn’t stop eating this little pot of strawberry cobbler. In fact, I burnt my tongue because I simply couldn’t wait for them to cool long enough.
Two Years Ago: Cookie Dough Ice Cream Cupcakes and Frito Cupcakes
Check out my entire week of Strawberry recipes here.
Strawberry Cobbler
Ingredients:
For the Strawberry Filling
1/2 cups sugar
2 tsp cornstarch
2 tsp water
1 1/2 tsp fresh lemon juice
2 cups strawberries, washed and hulled
1 tsp unsalted butter, softened
For the Biscuit Topping
3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp granulated sugar
2 1/2 Tbsp shortening
1/4 cup cold milk
Directions:
Preheat the oven to 400 degrees F. Line a large cookie sheet with foil. Butter 4 deep ramekins and place on the cookie sheet.
First, prepare the strawberry filling. In a large nonreactive saucepan stir together the sugar and cornstarch. Stir in the water and lemon juice. Stir in the strawberries.
Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the butter. Pour filling into ramekins.
Prepare the biscuit topping. Stir or sift together the flour, baking powder, salt, and sugar. Rub in the shortening with your fingers. Using a fork, gently stir in the milk, just until the dough cleans the bowl.
Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a shape that fits the top of the dish being used.
Bake for 25 minutes.
Recipe adapted from How to Eat a Cupcake
I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
Clara @ I♥food4thought
Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂
Well done – what an innovative variation. They look so cute!
I can totally relate to the slippery effect.
Your cake looks beautiful!
You did a lovely job on all your mini cakes.
Natalie @ Gluten A Go Go
Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉
How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/
Cheers!
Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.
beautifully done!!! love it!!!
I love the little cakes! Plus the raspberries! Yummy!
The mini cakes look really amazing!
The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉
Love the idea of the mini cakes, that’s so adorable!
Mini-cakes are definitely more work than one large cake! They’re so cute though.
What a cute idea! They look adorable!
I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!
~gail
I’m loving the mini versions! The cake looks fantastic. Mmmmm!
I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
Looks great.
Beautiful!! You did a gorgeous job :O)
These individual cakes look pretty…well done!
Really cute idea to make individual cakes, I love that. Great job!
I adore your minicakes. V lovely.
j
Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.
Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.
What cute little mini cakes! Aren’t things just better when they’re mini?
Great work!
I love the little cakes and the picture with the raspberry and lemon zest is so enticing!
Perfect!
xoxo
Gabi
Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.
Jen,
Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!
wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom
so petite and cute!