Strawberry Cobbler

Alright strawberry lovers! It's the last post of strawberry week here at A Dash of Megnut. I'm kinda sad it's over. But that doesn't mean there won't be anymore strawberry recipes the rest of this summer. I assure you there are more to come. Today's recipe is a strawberry cobbler. I like this cobbler because it's not too sweet and the biscuits soak up the fruity goodness. This is another one that's perfect to bring to a dinner party. I used regular milk instead of whipping cream in the biscuits because I was trying to make it a bit healthier/lighter/whatever. I thought it was delicious this way and the biscuits were perfect. However, you can always use whipping cream instead! Either way it will be really good! If you haven't had enough of strawberries, here's a roundup of this weeks recipes as well as a few more strawberry recipes from the blog:

Strawberry Rhubarb Pie

Strawberry Frozen Yogurt

Strawberry Rhubarb Jam

Strawberry Shortcake Cupcakes

Strawberry Ice Cream

So I have a fun week coming up. My boyfriend Ben is coming into town so I'm about to drive 6 hours to Indianapolis to spend the weekend with his family. Then we're going to come back to Madison to see some friends and hopefully I can eat at every restaurant in Madison that I haven't eaten at before the week is over. Madison has an amazing selection of restaurants, something that I didn't take advantage enough in my 5 years of college here. I spent more time at Noodles & Co freshman year than I care to share when I really should have been exploring the food scene in the city. However, I've tried my best to make up for that the past few years and I'm doing a pretty good job. There are a few more restaurants I REALLLY want to go to so I'm hoping Ben and I can make it to most of those. A few other things I want to cross off of my Madison bucket list before I move in August... walking to Picnic Point, observation deck of the Capitol building (already did it, but I think it will be more of a reflective/sentimental thing about the past 5 years when I go this time), and go sailing on the lake. Not surprisingly, most of my Madison bucket list consists of food ventures. There's this cheese farm I really want to go to as well as a few breweries that I'd like to hit up. After all of that madness we're going to go to my family's lake house in Lake Geneva for the weekend and play some golf and relax on the lake. I'm pretty excited for the next week but I'm hoping I'll find some time to study as well for my upcoming exam. Luckily (or unluckily), I spent majority of the past week in the library so I could take a little break this week! Watch for some awesome ice cream recipes next week as well as a few other recipes!

Ingredients:

1/2 cup sugar

2 tbsp corn starch

2 tbsp lemon juice

1/2 cup water

4 cups strawberries, hulled and sliced

2 tbsp cold butter, diced

1 cup all-purpose flour

1 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp salt

3 tbsp cold butter, diced

1/2 cup milk

Directions:

Preheat oven to 400F. Butter a 2-quart baking dish and set aside. In a large pot, combine 1/2 cup sugar, cornstarch, lemon juice and water and stir together. Then turn the heat on medium, and while stirring, cook the mixture until it is thick. Pour the strawberries in the pot and stir until coated. Turn off the heat and pour the strawberry mixture into the baking dish. Dot the top of the strawberries with the 2 tbsp of diced butter (a little piece of butter every inch or so). In a large bowl, mix together the flour, sugar, baking powder and salt. Then, with your hands, work in the 3 tbsp butter until the texture is like sand. Add in the milk and stir until the dough is soft. Put big dollops of the dough on top of the strawberries. Bake at 400F for 25 minutes, until the top is golden brown and the fruit is bubbling. Serve with whipped cream or ice cream.

Source: Adapted from All Recipes