Go Back
Robin Ward

The Best-Ever Strawberry Shortcake Cobbler

The Best-Ever Strawberry Shortcake Cobbler—saucy, full of strawberry intensity, and topped with tender, buttery, featherweight shortcakes.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Servings: 6
Course: #brunch, Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Additional time to consider: 8 hours (macerating) + 45 minutes (cooling)
For the strawberries
  • 2½ lbs strawberries
  • ½ (100g) cup granulated sugar
  • 2 Tbs all-purpose flour
  • ¼ tsp kosher salt
  • Half a lemon
For the shortcakes
  • 1 (140g) cup all-purpose flour
  • 5 (71g) Tbsp unsalted butter, very cold (Cut into cubes or keep whole for easier grating.)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ¾ (120ml) cup heavy cream, plus more for dabbing
  • 1 egg yolk
  • 1 Tbsp sugar, plus more for a pre-bake sprinkle

Equipment

  • hand mixer or whisk
  • 9-inch pie pan (Preferably deep-dish)
  • sheet pan (To catch any drips)

Method
 

  1. Clean the strawberries. Hull and halve the strawberries into a large bowl. Toss them in the sugar and macerate overnight.
  2. Heat the oven to 375 degrees. To ensure the whipped cream whips properly later, freeze the mixing bowl and beaters now, and keep the cream chilled very cold.
  3. Strain the strawberry juices into a wide saucepan and bring to a simmer. Simmer until the mixture bubbles up and has reduced to the consistency of maple syrup, about 10 minutes on medium heat. This will yield ⅓ to ½ cup of strawberry concentrate. Sift and whisk the flour into the juices until fully incorporated. Turn off the heat, squeeze in the juice of half a lemon, and add the salt. Fold through the strawberries and transfer to a 9” pie dish.
  4. Make the shortcakes. Rub the butter or grate the butter into the flour like you would for pie crust, then add the baking powder, baking soda and salt. Toss, and stuff the bowl into the freezer while you whip the cream.
  5. Whip the cold cream with the egg yolk and sugar in a small, chilled bowl using cold beaters until stiff peaks form. (Don’t skip chilling—see the Tips section in the blog post for why it matters!) It may take a little longer than whipping cream on its own but just keep going.
    Add the whipped cream to the cold butter and flour mixture. Gently fold everything together with a spatula until just combined.
    Use a spoon or ice cream scoop to drop the dough onto the strawberries, leaving space between each one so the juices can bubble up. Place one or two scoops near the edges to help hold the filling in. Dab a little cream on top of each shortcake and sprinkle with sugar.
    Set the dish on a baking sheet and bake at 375°F for 50 to 55 minutes. Take a peek at the 45-minute mark—you want golden shortcakes and bubbling fruit. If it’s browning too fast, loosely cover with foil.
  6. Spoon into bowls and eat with ice cream, whipped cream, heavy cream, or all three.

Notes

Shortbread note: We loved them so much, I made extra shortcakes to soak up that intense strawberry sauce—then used the rest for buttery breakfast egg sandwiches.