Still celebrating strawberries with a strawberry cobbler recipe

My father can’t stand strawberries. Yet here I am talking about strawberries again just days before Father’s Day.
Fortunately my husband, father of our two sons, does like strawberries. And he was happy to help taste test this strawberry cobbler.
It’s a recipe my mother makes, though I don’t know where she originally found it.
It’s not really a cake, so I was hoping my boys—who don’t like cake—would enjoy it. But our older son wouldn’t try it. Our younger son sat down enthusiastically with a bowl of warm, sweet strawberry cobbler, tasted it a few times, and said, “I call this pie, Mama.”

That sounded like high praise until he declared he didn’t like it.
He’d rather just have plain whipped cream. So he did.

But if you like your strawberries warm and tender with just a little cake nestled alongside them, you are in for a treat.
Fresh Strawberry Cobbler Cake
1 qt. strawberries
1 cup flour
1 ¼ cup sugar
1 tsp. baking powder
3 Tbsp. butter
1 /2 cup skim milk
1 Tbsp. cornstarch
1 cup cold water
Preheat oven to 375 degrees. Rinse and hull berries. Place berries in a 9” square pan.

Combine flour, ½ cup sugar, baking powder in large bowl. Cut in butter until coarse crumbs form. Stir in milk. Spoon mixture over berries. Combine remaining ¾ cup sugar and cornstarch in large bowl. Stir in water until sugar mixture dissolves. Pour over berry mixture.

Bake 35 to 40 minutes or until lightly browned.

The cobbler is best fresh out of the oven, but it reheated just fine. And last night when we lost power right after I had taken some out of the refrigerator, I discovered that it tastes fine cold, too—especially when you’re sitting in a dim house with no electricity.

Catholic Review

The Catholic Review is the official publication of the Archdiocese of Baltimore.