Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler | wildwildwhisk.comI didn’t mean to take a hiatus after the blog birthday, but it’s been a crazy month at work, like working ‘til midnight some days kind of crazy. Yeah I know, it’s just another excuse for my lack of commitment… blame it on work people! But I swear, it’s not one of those blog burnout issue, it’s just burnout in general 😛 .

Strawberry Shortcake Cobbler | wildwildwhisk.comStrawberry Shortcake Cobbler | wildwildwhisk.comI’ve had the idea for this strawberry shortcake cobbler for months since strawberry came into season. But every time I bought strawberry intending to bake, they sort of disappear before they make it into any kind of baked goods. I finally squeezed in a few hours last week among deadlines and conference calls in the middle of the afternoon on a Tuesday (totally random!) to bake these.

Then I went to fish out my camera for the photos, and guess what! I’ve lost the quick release plate attachment to the tripods (argh!). I haven’t taken a photo of my food without the tripods since I started using the tripods, which is pretty much since the beginning of this blog. So needless to say, these photos were a struggle! But all struggles were dissolved after I had a spoonful of cobbler afterward.

Strawberry Shortcake Cobbler | wildwildwhisk.comStrawberry Shortcake Cobbler | wildwildwhisk.comSome notes and tips for this recipe… I used 6 large ramekins for this recipe, about 8 – 10 oz (I think), but that is what I have on hand. If you use smaller ramekins, you could probably make 8 servings instead of 6. I always use tapioca flour as a thickening agent when baking pie, but you can substitute cornstarch (1/2 the amount) or flour (same amount) if you don’t usually have tapioca flour in your pantry. No need to buy a whole package for one little recipe. If you like higher fruit to cake ratio, by all means, add more fruit to the filling, just increase the amount of sugar proportionally.

Have a happy fourth and a splendid weekend!

Strawberry Shortcake Cobbler | wildwildwhisk.com

5.0 from 1 reviews
Strawberry Shortcake Cobbler
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For the strawberry filling:
  • 2 lbs of fresh strawberries
  • 1/4 cup granulated sugar
  • Zest of 1 orange
  • A pinch of salt
  • 2 tablespoons of tapioca flour
For the shortcake topping:
  • 1 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup cold butter
  • 1/2 cup honey vanilla Greek yogurt
  • 3 tablespoon milk
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Turbinado sugar
For the whipped cream:
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon orange extract
Instructions
  1. Wash strawberries, remove the stems, cut the small ones in half and quarter the larger ones, store in a medium mixing bowl.
  2. Zest a large orange, add the orange zest, sugar, salt and tapioca starch to the strawberries, toss together. Refrigerate until ready to use.
  3. Preheat the oven to 400°F.
  4. Add flour, sugar, baking powder, baking soda and salt to another medium mixing bowl and whisk to combine.
  5. Mix the egg, yogurt, milk and vanilla in a small bowl or measuring cup and beat to combine.
  6. Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour. Use the tip of your fingers to rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
  7. Make a well in the middle of the flour mixture and add the liquid ingredients to it. Mix with a spatula until a wet dough is formed.
  8. Divide the strawberry mixture between 6 ramekins, spoon the shortcake dough over the strawberry mixture.
  9. Sprinkle the top with plenty of turbinado sugar.
  10. Place the ramekins on a cookie sheet, bake at 400°F for 24 - 25 minutes until the top of the cobbler is golden brown and the filling is bubbling.
  11. Remove from the oven and place on a wire rack to cool completely.
  12. Chill a mixing bowl and the whisk attachment in the refrigerator for about 15 - 30 minutes before making whipped cream.
  13. Add the heaving whipping cream, 1/4 cup of sugar and orange extract to the chill mixing bowl and mix on medium high speed until stiff peak.
  14. Top the cooled cobbler with orange whipped cream and garnish with orange zest (optional) for serving.

Strawberry Shortcake Cobbler Nutrition Facts

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