Bake Club: Frosted Strawberry Shortcake Cobbler
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Bake Club: Frosted Strawberry Shortcake Cobbler
Makes one 10” cobbler
Strawberries
2 lbs hulled & sliced into bigger pieces (about 4 cups)
½ cup sugar (reduce sugar if the strawberries are super ripe/sweet)
1 tablespoon + 2 teaspoons cornstarch
Toss the strawberries in sugar and cornstarch and transfer to a 10” pie dish, spreading the strawberries evenly over the bottom
Shortcakes
1 ¼ cups flour
¼ cup sugar
¼ cup light brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons salt
8 tablespoons butter, cubed
1 egg
¼ cup heavy cream + more to brush tops
In a food processor, pulse dry ingredients together until well incorporated. Add in, butter and pulse until butter disappears and you see an evenly sized, sandy mixture. Pulse in egg and heavy cream just until dough comes together. Scoop big or small mounds over the entire surface of strawberries, then brush or massage the top of the dough mounds with a little extra heavy cream. Bake at 350F for 25-35 minutes or until strawberries start to bubble up and the shortcake tops begin to caramelize. Cool before drizzling frosted glaze atop and serving.
Frosted Glaze
1½ cups confectioner’s sugar
In a small bowl, mix the ingredients together, stirring until smooth.
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