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Cobbler: Berry Cobbler Shortcake

Source of Recipe

Priscilla Yee, California


List of Ingredients

2 cups all-purpose flour
About 11/3 cups sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon salt
About 3/4 cup (3/8 lb.) butter or margarine, cut into chunks
2 large eggs
2/3 cup buttermilk
2 quarts berries, rinsed and drained (use one kind or mix several), such as blueberries, boysenberries, loganberries, olallieberries, raspberries, or hulled strawberries
1 cup whipping cream




Recipe

In a bowl, combine flour, 1 cup sugar, baking powder, lemon peel, orange peel, baking soda, and salt. With a pastry blender or your fingers, cut or rub in 3/4 cup butter until coarse crumbs form.

In another bowl, mix eggs and buttermilk to blend. Add to flour mixture; stir with a fork until evenly moistened. Spread batter in a buttered shallow 9- by 13-inch casserole.

Slice strawberries, if using. In a bowl, mix berries with 1/4 cup sugar. Spoon 3 cups berries evenly over batter. If desired, sweeten remaining berries with more sugar to taste.

Bake cobbler in a 350° oven until browned, 30 to 40 minutes.

Meanwhile, in a bowl with a mixer on high speed, whip cream until it holds soft peaks; sweeten with about 2 tablespoons sugar to taste.

Cut warm or cool cobbler into 8 portions. With a wide spatula, transfer portions to plates. Top equally with remaining berries and whipped cream.

YIELD: 8 Servings