Creamy Strawberry Cobbler with Shortbread Biscuits
Like a warm and cozy strawberry shortcake, this cobbler features a sweet macerated strawberry filling and is topped with shortbread-inspired biscuits.
Servings 6 people
Calories 345kcal
Ingredients
Strawberry Filling
- 1 Qt Strawberries about 1-1¼ pounds, hulled and quarters (small ones can be halved)
- 2 Tbsp Brown sugar
- 1 Tbsp All-purpose flour
Shortbread Biscuit Topping
- 1 Cup All-purpose flour
- 2 Tbsp Granulated Sugar
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ Cup Butter cold, cut into ½-inch cubes
- ½ Cup Heavy Cream
- 1 tsp Sparkling Sugar optional
Creamy Filling
- ⅓ Cup Heavy Cream
- 1 tsp Cornstarch
- ½ tsp Vanilla extract
Instructions
- Preheat the oven to 375°F with a rack in the center.
- Macerate Strawberries: In a medium bowl, toss the strawberries with the brown sugar until coated. Set aside to macerate while you make the biscuit dough.
Shortbread Biscuit Topping
- In another medium bowl, whisk together the flour, sugar, baking powder, and salt for the biscuits, until combined.
- Add in the butter, and use a pastry blender or your hands to cut the butter into the flour, until it has the texture of wet sand.
- Add in all but a splash of the heavy cream, and mix with a sturdy spoon or your hands until it forms into a fairly wet, but structured dough.
Construct the Cobbler
- Add the flour for the filling into the bowl with the strawberries, which should now have released some juice. Toss to combine, and transfer the berries into a ceramic pie pan or casserole.
- Divide the biscuit dough into 12 pieces and form each into a slightly flattened ball, about ½ and inch thick. Arrange over the top of the strawberries. Brush the biscuits with the remaining cream and sprinkle each with sparkling sugar.
- Bake the cobbler 20-25 minutes, until the berries are bubbling and the biscuits are a light golden brown. Set aside to cool for 1-2 minutes until bubbling subsides, leaving the oven on
Finish the Cobbler
- Meanwhile combine the heavy cream, cornstarch, and vanilla extract for the creamy filling in a cup with spout, and stir to fully dissolve the cornstarch.
- Slowly pour the cream mixture over the top of the cobbler, aiming to get it in between the biscuits. They will have expanded, so you can use a spoon to gently separated to pour the cream between.
- Return the cobbler to the oven to bake for another 7-10 minutes, until the cream has set into a custard-like texture, and the filling is bubbling.
- Place the cobbler on a trivet to cool in the pie pan for at least half an hour. Serve warm, or allow to cool completely.
Notes
- Strawberries: This recipes works well with fresh strawberries. To use frozen instead, thaw them in the fridge for a few hours. Then, simply mix in the sugar and flour at the same time, just before adding the berries and any juices to the pie pan.
- Make ahead tips:
- Macerated strawberries can be stored in the fridge for up to 3 days. The longer they sit, the juicier they will be, so you may end up with a more liquidy cobbler.
- The fully baked cobbler tastes best the day it is baked. However, it can be stored in the fridge overnight, and reheated in a 350F oven until warmed through, about 25 minutes. You can also microwave individual portions, but the biscuits will lose some texture.