Strawberry Cobbler
Preheat oven to 400 degrees F (205 degrees C). Combine sugar, cornstarch, and water. Cook over medium heat until thick. Stir in strawberries and remove from heat. Pour mixture into baking dish and dot with butter. Sift together flour, sugar, baking powder, and salt. Cut in butter. Stir in cream and spoon on top of berries.
Preheat oven to 400 degrees F (205 degrees C). Combine sugar, cornstarch, and water. Cook over medium heat until thick. Stir in strawberries and remove from heat. Pour mixture into baking dish and dot with butter. Sift together flour, sugar, baking powder, and salt. Cut in butter. Stir in cream and spoon on top of berries.
- Carbohydrate 27.2307463747518 g
- Cholesterol 22.3261718786627 mg
- Fat 7.56375380385376 g
- Fiber 1.67247917453752 g
- Protein 2.66996015721067 g
- Saturated Fat 4.57773645936576 g
- Serving Size 1 1 Serving (146g)
- Sodium 249.864958567724 mg
- Sugar 25.5582672002143 g
- Trans Fat 0.55624130226261 g
- Calories 184 calories
Step-by-step
- Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish.
- Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
- Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
- Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.
Why did the filling refuse to thicken on the stove?
Cornstarch requires direct heat to gelatinize its starches, which is why the water, sugar, and starch mixture must reach a boil before adding the fruit. Strawberries release high amounts of water during baking; undercooking the initial slurry leaves a watery sauce that the biscuits cannot absorb properly. Whisk constantly over medium heat until the liquid turns translucent and coats the back of a spoon.How should cold butter be incorporated into the dry ingredients?
Cutting solid fat into flour creates pockets of steam as the water content in the butter evaporates inside the 400 degrees F oven. Use a pastry blender or fingertips to rub the three tablespoons of butter into the flour, sugar, baking powder, and salt until the mixture resembles coarse cornmeal. Heavy cream brings moisture to bind the flour without overdeveloping gluten, ensuring tender drop biscuits.What visual cue signals complete baking?
Bake the assembled dish for 25 minutes on the center oven rack. Look for deep golden-brown peaks on the biscuit topping and thick, bubbling juices erupting around the edges of the 2-quart baking dish. Cool the dessert slightly before serving to allow the starch matrix to set fully.
