Strawberry Cobbler

 

Cook's Notes: I bought 2 quarts of strawberries, ready to make a strawberry rhubarb pie for my husband's birthday.

Seemed simple since it's mid-May and rhubarb is one of spring's first crops. I thought I wouldn't have any trouble finding it in stores. That proved to be a wrong assumption, as I called four local stores and none had rhubarb in stock. A neighbor who always has a prolific rhubarb patch did not either. It has been too cold. So I went with plan B and made a Strawberry Cobbler. 

Strawberries and a golden biscuit-like crust make for a sweet-tart, aromatic dish.
It will be a definite repeat, and it's the perfect springtime and summer dessert. A fresh-from-the-oven strawberry cobbler is one of my favorite ways to use in-season strawberries. The fruit absolutely steals the spotlight in this recipe, but the tender, biscuit-like topping doesn’t fall far behind. Serve warm with a big dollop of whipped cream or a scoop of ice cream, and you’ll win over eaters of any age.

Ingredients:

• 2 pounds fresh strawberries, hulled and quartered
• 1/2 cup sugar
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 3 tablespoons all-purpose flour 
• Grated lemon zest from a medium lemon
• 1 teaspoon vanilla extract

TOPPING:

• 1-1/2 cups all-purpose flour
• 3 tablespoons sugar, divided
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1/4 cup cold butter, cut into small cubes
• 1-1/4 cups heavy whipping cream
• Whipped cream or ice cream

Directions: 

• Preheat oven to 350°. Arrange strawberries in a greased 9x9-in. baking dish. Sprinkle with sugar, flour, vanilla, and lemon zest; toss to coat. 
• In a small bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. A shortcut measure is to place the flour mixture in a food processor and pulse once. Place back in bowl and stir in cream just until moistened. Spoon the biscuit mix over the strawberries, then sprinkle the remaining 1 tablespoon of sugar mixed with 1/4 teaspoon of cinnamon on top.

• Bake until topping is lightly browned and filling is bubbly, about 35 minutes. Let stand 10 minutes before serving. Serve warm with whipped cream or ice cream.

Other delicious ideas using strawberries 
Strawberries with Balsamic Vinegar
Cook's Notes: A unique, gourmet way to serve this fantastic spring/ summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or on their own. The pepper really enhances flavor and gives the fruit a little zing. Chocolate balsamic paired with strawberries is amazing.
Ingredients:

• 16 oz. fresh strawberries, hulled, and large berries cut in half
• 2 tablespoons high-quality balsamic vinegar or Chocolate Balsamic Vinegar
• 1/4 cup white sugar
• 1/4 teaspoon freshly ground black pepper, or to taste

Directions:

• Place strawberries in a bowl. Drizzle balsamic vinegar over strawberries, sprinkle with sugar, and stir gently to combine.
• Cover, and let sit at room temperature for at least 1 hour but not more than 2 hours. Just before serving, grind pepper over berries.

Strawberry Balsamic Sauce for pound cake or biscuits
Ingredients:

• 1 package (10 oz.) frozen halved strawberries in syrup, thawed
• 1/4 cup currant jelly
• 1/4 cup of water
• 1/4 cup orange juice
• 3 cups fresh quartered strawberries, rinsed
• 2 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 1-2 tablespoons chocolate or regular balsamic vinegar

Directions:

• Drain thawed berries in a glass measuring cup.
• In a saucepan on the stove, add the drained juice, currant jelly, water, orange juice, almond extract, and strawberries.
• Add in cornstarch, and whisk to blend.
• On low heat, thicken the sauce and add in fresh strawberries.
• Remove the pan from the stove and stir in balsamic vinegar. Place the strawberry mixture in a bowl, cool, cover, and refrigerate until serving.