Dessert

Beth’s Strawberry Cobbler Recipe with Heart Shaped Biscuits | ENTERTAINING WITH BETH

Beth’s Strawberry Cobbler Recipe with Heart Shaped Biscuits | ENTERTAINING WITH BETH



Learn how to make my homemade Strawberry Cobbler Recipe with heart shaped biscuits! The perfect Valentine’s Day dessert idea for those who don’t like chocolate. Enjoy!
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Raspberry Cheesecake http://bit.ly/EWBCheesecake
Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq
Chocolate Pot de Creme http://bit.ly/1CSxSR4
Strawberry Ice Cream Baskets http://bit.ly/1zJttCc
S’More Pie http://bit.ly/EWBSmore
Creme Brulee http://bit.ly/EWBCreme
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Profiteroles http://bit.ly/EWBProfiteroles

BETH’S STRAWBERRY COBBLER RECIPE
Serves 6-8

INGREDIENTS:
8 cups (1200 g) strawberries, hulled and sliced in half
¼ cup (50 g) sugar
pinch of salt
1 vanilla bean
1 tbsp (15 g) butter, diced into small cubes

For Heart Biscuits:
1 ¼ cups (150 g) all purpose flour
1 tbsp (12 g) sugar
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) lemon zest
2 tsp (10 ml) baking powder
8 tbsp (120g) cold butter, diced into cubes
1/3 cup (80 ml) heavy cream + more for brushing tops
1 egg
Raw Sugar

To Serve:
1 quart high-quality Strawberry Ice Cream (like Hagen-Daaz)

METHOD:
Preheat oven to 350F (176F)

In a large bowl combine strawberries, sugar, salt and vanilla bean paste. Toss to combine and transfer to a large 10 or 12-inch (25 or 30cm) skillet, patting down strawberries so they create a flat level surface. Tuck in 1 tbsp (15 g) of butter that has been cut into small cubes and distribute under the berries. and set aside.

Then in a food processor pulse together flour, sugar, salt, lemon zest, and baking powder. Add butter pulsing all the while until a coarse meal develops. Transfer mixture to a large bowl.

Then in a Pyrex pitcher combine heavy cream and egg, whisk to combine.

Then create a well in the center of your flour mixture and pour the egg/cream mixture into it, and then stir with a wooden spoon until a dough develops.

Then with floured hands, grab dough and transfer to a floured surface. Roll out to ½ (13 mm) inch thick and cut into 8 heart shapes with a heart shaped cookie cutter.

Place hearts facing out, creating a decorative circle and leave room in the center for the 8th heart.

Brush hearts with heavy cream and top with a sprinkle of raw sugar.

Bake for 35-40 mins until strawberries are bubbling and biscuits are golden brown.

Allow to cool slightly for 10 minutes to allow sauce to thicken a bit.

Then scoop out 2-3 small scoops of strawberry ice cream, place in a shallow bowl, spoon strawberry sauce over the ice cream and then top with a biscuit.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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