I love this Strawberry Shortcake Cobbler. Not only does it taste fantastic, it’s quicker and easier than making a pie (it tastes better than pie too in my opinion!). The beauty of a cobbler is that there is no bottom crust – just a crisp shortbread biscuity topping with a fruity filling underneath. I make my cobbler in little ramekins so I end up with 6 perfect individual servings.
My cobbler is a take on strawberry shortcake and it has three key parts – a strawberry filling which I make with fresh strawberries, some sugar, orange zest and tapioca flour. A shortcake topping made with flour, sugar, butter and some other key ingredients. I always serve whipped cream with a hint of orange on top of my cobbler too!
To make Strawberry Shortcake Cobbler, you will need the following ingredients:
Preheat the oven to 400 °F and lightly grease 6 ramekins and place them on a cookie sheet. Place the mixing bowl and whisk attachment of a mixer in the refrigerator to chill.
Wash the strawberries and hull them by removing the stems. Cut any large strawberries quarters and cut the small ones in half. Place the strawberries in a large bowl.
Mix the orange zest, sugar, salt and tapioca flour with the strawberries until the fruit is well coated. Chill in the refrigerator until you are ready to use the mixture.
In a separate bowl, stir the flour, sugar, baking powder, baking soda and salt together until combined.
Beat the egg, yogurt, milk and vanilla together in another bowl.
Add the cold butter cubes to the flour mixture. With the tips of your fingers, rub the butter into the flour until it resembles coarse breadcrumbs.
Create a well in the middle of the flour mixture. Pour the egg and yoghurt mixture into it and mix well until it comes together as dough.
Take the strawberry mixture from the refrigerator and divide between the ramekins. Spoon the dough on top of the strawberries.
Shake the turbinado sugar liberally on top of the dough in each ramekin.
Bake in the preheated oven for about 25 minutes until the top of each cobbler is golden brown and the strawberry filling is starting to bubble up around the edges.
Place the ramekins on a wire rack and allow them to cool completely.
Take the mixing bowl and whisk attachment from the fridge. Place the cream, sugar and orange extract in the mixing bowl and whisk on a medium-high speed until stiff peaks form.
Serve the cooled cobblers topped with the orange whipped cream and a garnish of orange zest if you wish.
This Strawberry Shortcake Cobbler is a delicious way to cook strawberries this summer. Try it for yourself and don’t forget to come back to leave a review!
Very delicious!
Thanks for the sharing this recipe with us!
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