Fresh Strawberry Breakfast Cobbler
Scrumptious breakfast entree that's half way between cobbler and coffeecake. This one uses an abundance of fresh strawberries in the filling. Glaze with powdered sugar icing.
Ingredients
- 1 box yellow cake mix
- 2/3 cup water or milk
- 2 large eggs
- 1 1/2 lbs. fresh strawberries washed and sliced
- 1 cup sugar
- 3 heaping tablespoons UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/3 cup unsalted butter cold
- 1 cup powdered sugar
- 1-2 tbsp. water or milk
Instructions
- Spray a 9x13” baking dish with cooking spray. Set aside.
- Wash and slice strawberries.
- Add flour and sugar and stir to combine. Set aside.
- Stir 1 ½ cups cake mix into 2/3 cup milk and eggs.
- Spoon mixture into prepared baking dish.
- Spoon strawberry filling over top of batter in baking dish.
- Cut butter into remaining cake mix and sprinkle over filling.
- Bake at 350° for about 45-60 minutes or until toothpick inserted in center comes out clean.
- Cool cobbler.
- Drizzle with a mixture of 1 cup powdered sugar and 1-2 tbsp. water or milk.
Notes
NOTE: Fresh strawberries ooze a lot more while cooking than strawberry pie filling. You will probably need to cook this close to an hour to get all the crust baked enough.
NOTE: If you prefer less gooeyness in your recipe, reduce the strawberries, sugar and flour by half. The recipe will turn out more like a coffeecake and less like a cobbler.
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