The temps outside are up and the price on strawberries is down– yet another sign that summer is just around the corner. Fresh strawberries are the quintessential sweet treat of summer, so when I found them on sale for $.99 a pint, I decided it was the perfect time to bake something incredible.
The star of this show is, of course, the juicy strawberries, which is why I picked a recipe that would be a perfect balance of fruit and cobbler crust. A lightly sweetened dough is dropped by spoonful on top of the carefully prepared filling, then baked until the strawberries are hot and bubbling.
Making this classic dessert made me feel so retro housewifey. I polished off the dish with a scoop of vanilla bean ice cream. Perfection. This easy and delicious strawberry cobbler recipe will certainly become a spring/summertime staple, anytime I come across a good deal on strawberries.
- 1 3/4 pounds fresh strawberries, sliced 1/4 inch thick (about 5 cups)
- 1 cup plus 4 teaspoons all-purpose flour, divided
- 1/4 cup plus 3 tablespoons sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 3 tablespoons whole milk
- Preheat oven to 350°.
- In a shallow baking dish (8x8 or 1 1/2 quart), combine strawberries, 4 teaspoons flour, and 1/4 cup sugar.
- In a medium bowl, combine remaining 1 cup flour, remaining 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add egg and milk, stirring just until dry ingredients are moistened. Spoon dough over strawberries by teaspoonfuls.
- Bake until crust is golden brown and filling is bubbly, 35 to 40 minutes. Let cool for 5 to 10 minutes before serving. Serve with vanilla ice cream, if desired.
Like this recipe? Check out our Recipes section for other great Fab Housewife Recipes