Bake Club: Frosted Strawberry Shortcake Cobbler

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Bake Club: Frosted Strawberry Shortcake Cobbler

Makes one 10” cobbler


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

Heat oven to 350F. 

Toss the strawberries in sugar and cornstarch and transfer to a 10” pie dish, spreading the strawberries evenly over the bottom


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

1 tablespoon milk

In a small bowl, mix the ingredients together, stirring until smooth.


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