STRAWBERRY-GINGER COBBLER
Makes 6 to 8 servings
3 pounds fresh strawberries, halved
1 cup plus 2 teaspoons sugar, divided
¼ cup cornstarch
1¼ teaspoons grated fresh ginger
½ teaspoon lemon zest
¼ teaspoon kosher salt
2 tablespoons cold unsalted butter, cubed
All-purpose flour, for dusting
1 (14.1-ounce) package refrigerated piecrusts
1 large egg white, lightly beaten
1. Preheat oven to 375°.
2. In a large bowl, toss together strawberries, 1 cup sugar, cornstarch, ginger, lemon zest, and salt. Spoon strawberry mixture into a 10-inch enamel-coated cast-iron skillet. Scatter butter on top.
3. Lightly dust work surface with flour; on prepared surface, unroll 1 piecrust. Lightly brush with egg white. Top with remaining piecrust, gently pressing to adhere. Using a 2¼-inch round cutter dipped in flour, cut 12 circles. Arrange circles on top of strawberry mixture, overlapping slightly. Brush with egg white, and sprinkle with remaining 2 teaspoons sugar.
4. Bake until crust is golden brown and filling is bubbly, about 55 minutes, loosely covering with foil during final 10 minutes of baking to prevent excess browning. Let cool on a wire rack for 30 minutes before serving.
STRAWBERRY LAYER CAKE
Makes 1 (8-inch) cake
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
4 cups sliced fresh strawberries, divided
½ cup strawberry preserves
1 teaspoon vanilla extract
Strawberry Frosting (recipe follows)
4 tablespoons confectioners’ sugar
Garnish: fresh strawberries
