Strawberry Cobbler
This Strawberry Cobbler is the perfect dessert for summer gatherings or cozy nights in. It's easy to make and always a crowd-pleaser.
This Strawberry Cobbler is the perfect dessert for summer gatherings or cozy nights in. It's easy to make and always a crowd-pleaser.
- 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.
Bakers frequently err by failing to account for the high water content locked inside fresh fruit, which releases massive amounts of liquid during baking and dissolves the biscuit topping into mush. Managing this moisture requires precise thickeners like cornstarch, which gelatinizes between 203 degrees F and 212 degrees F to trap excess juices into a stable sauce. Fresh strawberries contain roughly ninety-one percent water by weight, whereas frozen or preserved alternatives undergo cellular breakdown that releases free liquid much earlier in the cooking cycle. Utilizing fresh berries demands a pre-cooked starch slurry to prevent structural collapse before the oven heat takes over.
Thermal Transitions in Cobbler Dough
Chemical leavening agents such as baking powder react twice: first upon contact with moisture during mixing, and second when exposed to the sustained thermal energy of a 400 degrees F oven. Cutting cold butter into flour creates discrete solid fat pockets that melt during baking, leaving behind microscopic steam tunnels that yield a flaky crumb. Heavy cream supplies both milk fat and liquid, hydrating the gluten network just enough to support the rising biscuit without toughening the texture.
- Bake for 25 minutes until the biscuit crust turns a deep golden brown.
- Check doneness visually by confirming the underlying fruit syrup bubbles continuously around the edges of the 2-quart baking dish.
