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July 1998 Issue
Strawberry Cobbler
by Ronda L. Halpin
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Mmmm...strawberries. There are so many ways to enjoy them. There's the traditional strawberry shortcake. Another favorite is fresh fruit salad. Of course, they're also great just by themselves. This month, I'm offering you another option...Strawberry Cobbler.

Imagine a slightly sweet biscuit-like crust hiding piping hot strawberries. Serve a little with vanilla ice cream or whipped topping and you've got heaven on a plate. One bite will take you back to a time that was a little less rushed, a little more friendly, and a lot sweeter!

This dessert makes a great ending to an evening out with friends. Plan to attend a summer concert and invite your friends to enjoy warm cobbler, ice cream, and some fresh coffee afterwards. The cobbler can be made ahead and warmed in the oven or microwave. Then, kick back and relax and savor the sweetness.


Strawberry Cobbler
  • 1/2 c. sugar
  • 1 T. cornstarch
  • 1 lb. fresh or frozen strawberries, cut and drained
  • 3/4 c. reserved strawberry juices
  • 1/2 tsp. vanilla extract
  • 1 1/4 c. flour
  • 3 T. sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 egg
  • 1/2 c. buttermilk
  • 1/2 c. margarine, melted
  • Sugar
Preheat oven to 375 degrees.

In a medium saucepan, mix the 1/2 c. sugar and the cornstarch until no lumps remain. Stir in the strawberry juice (if you don't have 3/4 c. strawberry juices, add enough water to make 3/4 c.) and cook over medium-high heat. Stir constantly until mixture bubbles and thickens. Remove from heat and add vanilla extract and strawberries. Mix well and keep warm.

In a medium-sized bowl, mix flour, 3 T. sugar, baking powder, and baking soda. Add the egg, buttermilk, and butter. Mix until just moistened. The batter should be lumpy.

Pour the warm strawberry filling into an 8" square baking dish. Add large spoonfuls of the batter to the top of the fruit until it is completely covered. Sprinkle the top of the batter with sugar.

Bake for 25-30 minutes or until the topping is lightly browned. Serve warm with vanilla ice cream or whipped topping.

  • Yields: 1 - 8" square baking dish
  • Preparation Time: 40 minutes


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