Thursday, June 15, 2023

The Cottage Kitchen: Strawberry Cobbler

Strawberry CobblerFrom the cottage kitchen today, we are still cooking with strawberries, which are fresh and in season. I decided to try a strawberry cobbler.

Strawberry Cobbler
First, I am making my strawberries ready for the skillet.

Strawberry Cobbler
I then set the strawberries aside and started to make the topping for the cobbler.

Strawberry Cobbler
Next, I am using the pastry cutter to make the topping. 

Strawberry Cobbler
I get the topping to the right consistency, and then I gather the mixture into small clumps and place on top of the berries.

Strawberry Cobbler
Here it is, ready to go in the preheated oven.

Strawberry Cobbler
Deliciousness achieved! 

This is a Southern Living recipe that I cut in half to bake in an 8-inch cast iron skillet.

Recipe: Strawberry Cobbler

Yield: serves 4

1 quart (about 2 lbs.) of fresh strawberries, hulled 
1 1/2 teaspoons cornstarch
1/4 cup plus 2 tablespoons of sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
3 pinches of salt
1/4 cup (2 oz.) cold unslated butter, cut into small pieces
1/4 cup plus 2 tablespoons cold heavy whipping cream
1 1/4 teaspoons of sanding sugar


Preheat oven to 375°F. Cut your strawberries in half or quarters, depending on how large they are. Place strawberries, cornstarch, and 1/2 of the sugar in a large bowl and stir to combine. Let stand 5 minutes. Spoon mixture into a greased cast iron skillet; spread evenly.
Stir together flour, baking powder, salt, and remaining sugar in a large bowl; mix to combine. Cut cold butter into mixture using a pastry cutter till it resembles coarse crumbs. Add whipping cream to the topping and mix together until just combined. Gather mixture by hand in small clumps and place over strawberries in skillet. 
Bake in preheated oven until topping is golden brown and crisp and strawberry mixture bubbles around the edges, around 26 minutes in an 8-inch cast iron skillet. 
Remove from oven and let stand for at least 15 minutes. Can serve with a scoop of vanilla ice cream on top.
Recipe adapted from: Southern Living

In Victory,


carrie@northwoods scrapbook said...

Oh Sherry - that looks amazing! This recipe sounds like a keeper - thanks for sharing. ;) Now if only you lived closer I'd be right over to share a piece. I'd bring the tea. 💗

Daniela said...

It really sounds so inviting, I'm going to give it a try before the strawberry season goes to its end!
Have a blessed Saturday and Sunday ahed, Sherry dear
X Daniela @ ~ My little old world ~ (Dany)

Jacqueline~Cabin and Cottage said...

Yum! I'll have to try some skillet cooking. J.

Bernideen said...

How perfectly charming!