Thursday, July 2, 2009

Strawberry Cobbler

(adapted from The King Arthur Flour Baker's Companion by way of Culinary in the Desert)

1 C all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/2 C granulated sugar, divided
1/4 C milk
2 Tbsp unsalted butter, softened
1/4 C water
1 Tbsp fresh lemon juice
1 tsp vanilla
1/2 tsp almond extract
3 1/2 C fresh strawberries, hulled and quartered

Preheat oven to 375 F.

  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. In a large mixing bowl, beat together eggs and 1 C granulated sugar.
  3. Beat in milk and butter.
  4. Add dry ingredients, and stir just until combined.
  5. Scoop mixture into a 9" x 9" baking pan (or other 2-quart baking dish) coated with cooking spray.
  6. In a medium saucepan, add remaining 1/2 C sugar, water, lemon juice, vanilla, and almond extracts. Bring to a simmer, stirring, and cook for 3 to 4 minutes.
  7. Stir in strawberries to coat. Immediately pour hot mixture over the batter in the baking pan.
  8. Bake until golden brown, about 30 minutes.

Yield: 9 servings

I discussed this recipe here.


  1. The strawberry cobbler looked delisious. I made several strawberry/rhubarb pies this summer. It is hard to find rhubard down south. May is usually when I see rhubard at a special produce stand that I made a point of visiting around that time of year.


  2. My Grandma was also telling me about how great strawberry and rhubarb are together. I'll have to give them a try together next time I see rhubarb.