Ingredients:
Filling:
800 gm strawberries
2/3 cup sugar (about 100-150 gm based on sweetness preferred)
2 tbsp cornstarch
2 tsp fresh lemon juice
1/4 tsp salt
Topping:
2 cups all purpose flour
1 1/2 tsp baking pdr
1/2 tsp baking soda
1/4 tsp salt
10 tbsp butter (cold and cut into cubes)
3/4 cup plain buttermilk
2 tsp sugar powdered
Method:
Preheat the oven to 400°F / 220 C
Set aside an oven rack. Grease and layer baking paper on a 12×12 or 9×13-inch baking pan.
Clean and pat dry the strawberries. Make sure they are dried well. Cut them into halves. You can cut the bigger ones into 4.
Take a medium bowl, and toss in the strawberries with the sugar, cornstarch, salt and lemon juice. Spread the filling evenly in the prepared baking pan.
Take a medium bowl, sieve the flour, and mix it with sugar, baking powder, soda, and salt.
Add the cold butter pieces and blend them into the flour mixture using your fingertips or a pastry blender till the mix turns into a crumb-like form.
Add buttermilk and stir gently until the dough is combined; do not knead as the biscuits might become flat and lose texture.
Form small dough balls flatten them gently into 1-inch shapes and arrange them on top of the strawberry filling in the tray. If the dough is too mushy, you can just lay it out on parchment paper, roll it flat gently and then flip the paper with the dough onto the strawberry filling. Then remove the parchment paper on top.
Sprinkle the powdered sugar on top.
Bake the cobbler for 20 minutes. The biscuits need to turn golden on top and the strawberry filling has to bubble.
Do a quick check on the biscuit after 20 minutes by gently lifting a piece and seeing if it has cooked through using a toothpick or a knife. You can further bake it for 5-10 minutes as required.
Let the cobbler rest for 10-15 minutes.
Serve it warm with a scoop of vanilla or butterscotch ice cream. You can also top it with fresh whipped cream while serving.