According to a spring 1957 issue of Claude News, the Business Women’s Club of this Texas panhandle city met for lunch. The menu featured roast beef, chicken and dumplings, mashed potatoes, macaroni and cheese, vegetable salad, rolls, corn muffins and (if you had room after such a feast) strawberry shortcake for dessert.
As I peruse Texan newspapers of the past, it strikes me how local gatherings of people, whether for business or pleasure, were considered newsworthy. If you browse the archives, you’ll find stories about 42 parties, ice cream parlors, civic group meetings, and many other reasons people find time to hang out and enjoy good food.
While the articles always conjure up charming images of people enjoying each other’s company, my favorite thing to read is what our Texan ancestors shared at the table, such as the strawberry cobbler served in Claude all those years ago.
While cobbler may not be the most common way to serve this popular spring fruit these days (in Texas, it’s peaches that love cobbler the most), it’s definitely a dessert that deserves more attention.
For the past few weeks I’ve heard that my friends in Texas have been going on strawberry picking trips, and while we’ve had a lovely few days here in New York (although it’s freezing outside again as I write this), it will probably be like that a month before we see fresh, local strawberries on the market.
Early spring is like this, and a trip to the farmers’ market can be confusing as the trees are in bloom, but on offer are the same lumpy potatoes and cabbages that have been on display for several months.
Even if I like to eat regional dishes of the season, it is difficult for me to stay true to it at this time of year. Even the most dedicated often ignore their beliefs. You’ll see people at my grocery store shrug in resignation before grabbing bundles of asparagus or bags of broad beans flown in from warmer climes. My non-local treat is strawberries. At this point, I can’t wait to savor her juicy, tart essence.
Of course, there is nothing better than fresh strawberries picked straight from the vine. Those brought in from far away cannot be compared. Sure, the non-local varieties have the base flavor of a strawberry, but are still a bit dry and cottony in the mouth, not to mention often having more white than red flesh. If I were more patient I would wait.
There are different crusts that you can use for a cobbler. When I decided to make a batch of strawberry cobblers, I opted for a cookie topping as the soft crust is great for soaking up the juice from the berries. And since boiling the strawberries brings out more flavor, a warm cobbler is a great dessert when you have less-than-perfect berries and on chilly spring days. You can also use frozen strawberries if you like.
While I will confess that I did this because my berries weren’t very ripe or juicy, I believe it would be even better with the freshest berries in the harvest. And while the Cobbler tastes good on its own, it tastes even better with a large scoop of vanilla ice cream, which provides a creamy-cool balance to the tender crust and soft berries.
Whether you’re hosting a business club luncheon, Sunday dinner, or just looking for a quick and easy weeknight dessert, I think Strawberry Cobbler would be a welcome addition to your table.
While it may not be as common in Texas today as it once was, it’s definitely worth a comeback. Think of it as strawberry shortcake in a cozier and warmer form. And you have to admit, it doesn’t get much better than this.
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Strawberry Cobbler
portions 8th
Ingredients for the filling:
- 2 Pound Strawberries, peeled and halved (about 5 cups)
- 3/4 Cup Sugar
- ¼ Cup all purpose flour
- 1 teaspoon Cinammon
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Ingredients for the topping:
- ¼ Cup (½ stick) unsalted butter
- 1 Cup all purpose flour
- ½ Cup Sugar
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ Cup light cream
- Vanilla ice cream for serving
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In a large bowl, mix the strawberries with the sugar and let sit for 30 minutes until juicy. Drain off the excess juice and save for another use. (If you prefer a soupier cobbler, skip this step.) Toss the strawberries with the flour, cinnamon, and vanilla and place in a 9-inch cast iron skillet or 9-inch square casserole dish.
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Preheat the oven to 350°F.
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For the topping, melt the butter in a small saucepan over low heat. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Pour the melted butter and cream into the dry ingredients and mix until a sticky, moist dough forms.
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Spoon the batter evenly over the strawberries. However, it’s okay if some of the strawberries are exposed. Bake uncovered for 35 to 40 minutes or until crust is golden brown and filling is bubbling. Let cool for 10 minutes before serving. Serve warm and garnish with vanilla ice cream.
This recipe was first published in 2014 and updated slightly in 2023