Last week I bought a really sour punnet of strawberries. So sour that I couldn’t eat them straight. So I thought, why not make dessert? This strawberry cobbler turned out really well and the baking process really brought out the sweetness in the strawberries.
This recipe is from smitten kitchen. I added less sugar to the cake, and coated the strawberries with one tablespoon of sugar beforehand. I also realized I had to bake this cake for almost twice as long.
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups self-raising flour
1/2 teaspoon table salt
3/4 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound (450 grams) strawberries, hulled and halved
Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used).
Coat strawberries with 1 tablespoon of sugar. In a separate small bowl, whisk flour and salt together. In a larger bowl, beat butter and 3/4 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 1 tablespoon sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes (or more). (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges.