For me, it’s not officially summer until I’ve had some sort of strawberry dessert. Yeah, I know it’s September, but better late than never, right?
This recipe is a spin on one of my childhood summer favorites, strawberry shortcake. I have fond memories of helping my mom make strawberry shortcake in the summertime, one of the few memories I have of cooking with my sweet mom because she DOES NOT cook. (“You didn’t get your cooking gene from me!” as she always likes to say.)
I remember my mom slicing strawberries and letting me sprinkle on the sugar, patiently waiting until they released those syrupy strawberry juices. (I always thought that was so cool!) Sometimes we made our shortcake from “scratch” a la a box of Jiffy mix, other times we used those tiny little individual sponge cakes from the store, and they were always topped with Cool Whip. It was my favorite summer dessert. So much nostalgia.
When I finally caught a deal on some decent looking strawberries here in Singapore, I couldn’t not make my own version: a shortcake-cobbler hybrid that turned out pretty dang good.
I like this recipe because it’s not too cloying. The strawberries lend natural sweetness and let out just the right amount of juices as the cobbler bakes, so you don’t need as much time (or added sugar, just a drizzle of honey) during maceration. The result is still sweet yet tart, jammy, strawberry goodness underneath a perfectly browned shortcake top with the most delicious craggy edges that add a little crunch in every bite. Dessert should always have some sort of crunch.
Strawberry Shortcake Cobbler
Makes: 4 (big) to 6 (smaller) individual cobblers
Prep Time: 20 mins
Cook Time: 20 mins
1-1/2 pounds strawberries, quartered
2 tablespoons orange zest
2 tablespoons honey
4 teaspoons tapioca flour
1 cup all-purpose flour
2 tablespoons raw sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons unsweetened almond milk
1/2 teaspoon vanilla extract
3-1/2 tablespoons cold butter
In a medium mixing bowl, add quartered strawberries, lemon zest, honey and tapioca flour. Stir until ingredients are combined, set aside. (These guys are going to hang out while your prep the rest of your ingredients. When you come back to them, they should be slightly juicier than when you left them.)
Preheat your oven to 400 degrees Fahrenheit.
In a mixing bowl, whisk together your wet ingredients - egg, almond milk and vanilla extract - until combined.
In a separate bowl, combine your dry ingredients - flour, sugar, baking soda and powder, salt. With two forks or a pastry blender, cut in your butter until the flour mixture resembles course crumbs. Make a well in the middle and add your wet ingredients, stirring until just combined. Your batter should be slightly wet, but not runny; similar to cookie dough.
Portion out strawberries into 4 to 6 individual ramekins. Top with a scoop of shortcake batter (a small ice cream scoop works well for this part.) Sprinkle each shortcake with a pinch of raw sugar. Bake until shortcakes are browned on top and strawberry filling begins to bubble.
Serve with your favorite ice cream or whipped topping of choice.