Cook this: Strawberry Cobbler
In this week’s edition of Cook This, chef Shereen Pavlides whips up a sweet dessert for a weekend picnic.
To watch Chef Pavlides make this dish, visit www.heraldstandard.com and click on the Food & Dining tab.
Strawberry cobbler
Yield: 8-10 servings Prep time: 20 minutes Bake time: 45 minutes
2 pounds strawberries – hulled, halved
1 1/3 cups sugar – divided
1/2 cup unsalted butter – room temperature
2 eggs
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Heat oven to 375 degrees F.
In a large bowl toss strawberries with 1/3 cup sugar until well combined. Let set to macerate, about 2 minutes.
In a stand mixer fitted with the paddle attachment, cream together the remaining (1 cup) sugar and butter on medium speed. Add eggs, one at a time until well combined.
Add flour, baking soda and salt and blend until well combined on medium speed, scraping down the sides as needed.
Spread strawberries evenly on the bottom of a 2-quart casserole dish and dollop batter, using a tablespoon evenly over the top.
Bake until the crust is golden brown, about 30 minutes. Remove cobbler. Using a fork, break the entire surface, exposing the un-cooked batter under the crust. Return cobbler into the oven to continue baking until the batter is cooked through, 10 – 15 minutes.