Strawberry Cobbler



2 qt. (about 4 lb.) fresh strawberries, hulled

1 tablespoon cornstarch

3/4 cup granulated sugar, divided

2 cups (about 8 1/2 oz.) all-purpose flour

2 teaspoons baking powder

3/4 teaspoon kosher salt

1/2 cup (4 oz.) cold unsalted butter, cut into small pieces

3/4 cup cold heavy whipping cream

1 tablespoon turbinado sugar

Vanilla ice cream


Preheat oven to 375°F. Cut smaller strawberries in half lengthwise; cut larger strawberries into quarters lengthwise. Place strawberries, cornstarch, and 1/2 cup of the granulated sugar in a large bowl; stir to combine. Let stand 5 minutes. Spoon mixture into a 13- x 9-inch baking dish; spread in an even layer.

Stir together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Cut butter into mixture using a pastry cutter or 2 knives until mixture resembles coarse crumbs. Add whipping cream to mixture, and mix together using your hands until just combined. Gather mixture into small clumps, and scatter over strawberries in baking dish. Sprinkle evenly with turbinado sugar.

Bake in preheated oven until topping is very golden and crisp and strawberry mixture bubbles around edges, 35 to 40 minutes. Remove from oven; let stand at least 15 minutes or up to 1 hour. Serve with ice cream.