Ingredients for Fresh Strawberry Cobbler Cake
- Fresh Strawberries
- All Purpose Flour
- 1 ¼ cups granulated sugar (½ cup + ¾ cup)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted margarine
- Skim Milk
- 2 tablespoons cornstarch
- Cold Water
- Berries
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How to Make Fresh Strawberry Cobbler Cake
- Preheat oven to 375°F (190°C).
- Rinse and hull 4 cups of fresh strawberries.
- Place the strawberries in a 9x9 inch baking pan and set aside.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted margarine using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in ½ cup milk until just combined.
- Spoon the crumb mixture evenly over the strawberries in the baking pan.
- In a separate bowl, whisk together ¾ cup granulated sugar and 2 tablespoons cornstarch.
- Gradually whisk in ½ cup water until the sugar and cornstarch are completely dissolved.
- Pour the sugar-cornstarch mixture evenly over the crumb topping.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving warm or at room temperature. Garnish with fresh strawberries and a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
1112g
Fat
37g
Carbs
135g
