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PREPARING THE BERRIES
fresh strawberries, hulled and quartered
granulated white sugar
butter (half of a stick/softened)
whole milk (reduced fat/skimmed milks just aren't as tasty)
good quality vanilla
reserved strawberry juice
Preparing the berries: clean/hull/quarter the strawberries.
Add sugar and water. Allow berries to soften and release juice for 20 minutes or until soft & yummy.
Reserve 1/2 cup of released juice (you'll need it in a bit).
Cream together softened butter and sugar.
Sift together flour/baking powder/salt.
Mix milk and vanilla together in separate measuring cup.
Alternating between wet and dry (I usually do it in halves), add to creamed butter/sugar mixture. Blend until all is incorporated and forms a thick batter.
Spray the inside of 9x9 baking pan with non-stick spray of your choice. Spread the batter into the pan (it doesn't have to even, just make sure it goes corner to corner and edge to edge).
Pour strawberries on top of batter and spread them out a bit (don't mush them in, just layer them). Add the reserved stawberry juice.
Bake in a 375 degree oven for 45 minutes until the crust is golden brown and delicious. Don't worry if the browning isn't even...this is a cobbler not cake.
Remove and allow to cool a bit. This is yummiest served warm with whipped cream or vanilla ice cream.