Today, I’m sharing a lovely, homey strawberry cobbler, which is kind of like strawberry shortcake the lazy way. Juicy strawberries bubble into beautiful, syrupy jamminess under a blanket of buttery drop-biscuits.
It’s an easy carry-and-serve dessert to tote along to a picnic or a bbq (unlike true shortcake, which requires many containers and assembly just before serving).
Ever since berries appeared at the market a few weeks ago, they have made up about 80% of my kids’ diet. I think they might actually baby bears. We have been bringing home more strawberries, raspberries, and redcurrants than we can carry.
I partnered with Rubbermaid for this post, and was happy to test drive their FreshWorks Produce Saver containers. They tout a berry-life-extending technology that keeps produce fresh up to 80% longer than traditional produce packaging. Yes please.
I have made a strawberry-redcurrant pie, strawberry pancakes, strawberry buttermilk pie, and this cobbler all in the first couple of weeks of the sweet little gems arriving at the farm stands.
I could use a little technology to slow me down.
The three sizes of FreshWorks containers are each fitted with a “FreshVent” lid that prevents spoiling with a special membrane filter to regulate the flow of oxygen and carbon dioxide in and out. They also have a “CrispTray” at the bottom to lift produce away from moisture and promote proper airflow. (#science.)
The “fresher 80% longer” number came from a test with strawberries in store packaging vs. FreshWorks containers after 21 days. It’s about as much engineering as you can hope for in a fruit-and-veg storage box, so thank you, kind container nerds, for rescuing our strawberries!
Since we’re in peak farmer’s market season and I am a berry hoarder, I have been using these containers every single day since they arrived at my door. I can definitely attest to the fact that they keep produce fresher longer. I put my red-all-the-way-through strawberries in there – the ones that the farmer himself emphasized me would only be good to eat that very day – and they have emerged from the container several days later seemingly unchanged.
I left a few in the cardboard packaging to see the difference, and they had indeed succumbed to a much sadder, mushier situation.
I actually haven’t had a berry spoil since I started using the containers. I’d love to give a batch my own 21 day challenge to see what happens but I can’t for the life of me keep my kids’ chubby hands out of there.
The latest research on Canadian food wastage reported a staggering $31 billion in edibles thrown away. That number blows my mind. I’m all for something that’ll curb that waste.
I infused my cobbler with a rose syrup, because strawberry and rose go beautifully together, but purists don’t fret. You can just skip the syrup and stir the same amount of sugar right into the berries.
For those as excited as I am about the delicate, floral flavour of rose, look for edible rose petals or pure rose tea. Mine were from the bulk section of a health food store, in the tea section. (And I can help you use them up here and here.)
Serve the cobbler warm or at room temperature. I cover it tightly and leave on the counter for a day if there are leftovers because the environment of the refrigerator dries out the biscuit topping way faster than outside (the fridge kills any baked goods, including bread). But longer than 24 hours, I’d have to heave a sigh and pop it in the fridge.
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tbsp dried rose petals see note in post
- 1 1/2 lbs strawberries hulled and halved
- 2 tbsp all-purpose flour
- 9 oz 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp coarse salt
- 2.5 oz 5 tbsp cold butter
- 1 1/3 cups whole milk
- Preheat oven to 400ºF. Place a parchment-lined baking sheet on the lowest rack to catch any drips.
- Combine sugar and water in a small saucepan over medium heat and stir until sugar dissolves. Stir in dried rose petals and let stand while you prepare the rest.
- To make topping, whisk together flour, baking powder, and salt. Using the large holes on a box grater, grate the butter directly over top. Whisk again to combine. Pour in the milk and fold it into the dry ingredients with a light hand, being careful not to overmix (the mixture will be very lumpy, but no dry flour should remain).
- Toss the strawberries with the flour in a 1-1/2 litre (1 1/2 quart) baking dish (I used a deep pie dish). Pour the cooled rose syrup through a fine-mesh strainer directly onto the berries, pressing on the rose solids to extract as much liquid as possible. Toss to combine.
- Spoon the biscuit topping onto the berries and bake on top of the prepared baking sheet for about 30 minutes, until filling is bubbling vigourously around the sides and the topping is golden brown.