Dorra Tahbet Pioneer Woman’s Strawberry Cobbler Squares are made with strawberries, granulated sugar, cornstarch, lime, flour, salted butter, brown sugar, baking powder, heavy cream, turbinado sugar, powdered sugar, and lime juice resulting in a sweety treat that’s ready in an hour!
Try More Pioneer Woman Recipes:
- Pioneer Woman Fried Apple Pies
- Pioneer Woman Bartlesville Cream Pie
- Pioneer Woman Chuckwagon Brownies
💗 Why You’ll Love This Strawberry Cobbler Squares Recipe:
- Fresh Strawberry Flavor: Experience the vibrant taste of ripe strawberries in every bite, creating a delightful burst of sweetness.
- Buttery Crust and Crumble: Indulge in a rich, buttery crust and crumble that perfectly complements the juicy strawberry filling.
- Zesty Lime Icing: The addition of lime zest and juice in the icing adds a refreshing tanginess that balances the sweetness of the cobbler squares.
- Easy Yet Impressive: Impress your guests with this simple yet elegant dessert that’s easy to make but looks and tastes like it came from a fancy bakery.
âť“ What Is Pioneer Woman’s Strawberry Cobbler Squares Recipe?
Pioneer Woman’s Strawberry Cobbler Squares Recipe combines juicy filling consisting of strawberries, sugar, cornstarch, lime zest, and juice between layers of buttery crust and crumble, finished with a tangy lime icing.
🍓 Pioneer Woman Strawberry Cobbler Squares Ingredients
For the filling:
- 3 cups chopped strawberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 lime, zested and juiced
For the crust and crumble:
- 2 1/2 cups all-purpose flour
- 2 1/2 sticks (20 tablespoons) of salted butter, cubed and chilled, plus more for the pan
- 1 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 cup heavy cream
- 2 tablespoons turbinado sugar
For the icing:
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons fresh lime juice
🍰 How To Make Pioneer Woman Strawberry Cobbler Squares
For the filling:
- Set oven temperature to 375 degrees Fahrenheit.
- Combine the lime zest and juice, cornstarch, granulated sugar, and strawberries in the bowl. Mix well and keep aside.
For the crust and crumble:
- Mix the flour, butter, brown sugar, and baking powder in a food processor. Pulse when a loose crumb forms, and keep going while you add the cream.
- Spread butter in a 9-by-13-inch pan. Press half of the flour mixture into the prepared pan. Spread the strawberry mixture evenly over the top. Top with the remaining flour mixture and then turbinado sugar.
- Bake the bars for 28 to 30 minutes, or until the top turns golden and the strawberry layer is thick and bubbling. Take out and let aside to cool.
For the icing:
- Mix the lime juice and powdered sugar until they are well combined.
- Divide the cobbler into little squares and drizzle with icing. Arrange on a serving platter.
đź’ Recipe Tips
- Chilled Butter: Ensure your butter is chilled before incorporating it into the crust and crumble mixture. This helps create a flakier and more tender texture.
- Gentle Mixing: Be careful not to overmix the crust and crumble mixture. Pulse in the food processor just until a loose crumb forms to avoid a tough crust.
- Lime Juice Adjustment: Taste the icing as you mix in the lime juice and adjust according to your preference. Add more or less juice for a stronger or milder lime flavor.
- Cooling Before Slicing: Allow the cobbler squares to cool completely before slicing. This ensures cleaner cuts and prevents the filling from oozing out.
🍧 What To Serve With Strawberry Cobbler Squares?
Serve Strawberry Cobbler Squares with a dollop of whipped cream, a scoop of Mermaid Ice Cream, a glass of Cherry Limeade,, or a plate of Fruit Salad.
🎚 How To Store Leftovers Strawberry Cobbler Squares?
- In The Fridge: Store leftover strawberry cobbler squares in an airtight container for 4 to 5 days.
- In The Freezer: Wrap tightly leftover strawberry cobbler squares and freeze for up to 3 months.
🥵 How To Reheat Leftovers Strawberry Cobbler Squares?
- In The Oven: Arrange leftover strawberry cobbler squares in a baking sheet and warm in a preheated oven at 350°F for 10 to 15 minutes.
- In The Microwave: Heat leftover strawberry cobbler squares microwave-safe plate on medium power in 30-second intervals until warmed through.
FAQs
How do you keep strawberry cobbler from getting soggy?
To prevent sogginess without starch, spread a thin layer of breadcrumbs or crushed cookies on the bottom before adding fruit.
Why is my strawberry cobbler gooey?
Your strawberry cobbler might turn gooey if made with frozen or diced strawberries, releasing excess liquid during baking.
What can you use to thicken a strawberry cobbler?
Cornstarch or tapioca flour are common thickeners for strawberry cobbler, providing optimal texture without diluting flavor.
How do I know when my strawberry cobbler is done?
Your strawberry cobbler is done when the top is golden brown, and the strawberry filling is thick and bubbling.
Try More Pioneer Woman Recipes:
- Pioneer Woman Orange Bars
- Pioneer Woman Boozy Berry Upside Down Cake
- Pioneer Woman Lemon Berry Icebox Cake
Pioneer Woman Strawberry Cobbler Squares Nutrition Facts
Amount Per Serving
- Calories 421
- Calories from Fat 162.9
- Total Fat 18.1g
- Saturated fat 7.5g
- Cholesterol 8mg
- Sodium 136mg
- Carbohydrates 57.2g
- Net carbs 55.7g
- Sugar 28.6g
- Fiber 1.5g
- Protein 6g
Pioneer Woman Strawberry Cobbler Squares
Description
Pioneer Woman’s Strawberry Cobbler Squares are made with strawberries, granulated sugar, cornstarch, lime, flour, salted butter, brown sugar, baking powder, heavy cream, turbinado sugar, powdered sugar, and lime juice resulting in a sweety treat that’s ready in an hour!
Ingredients
For the filling:
For the crust and crumble:
For the icing:
Instructions
- Set oven temperature to 375 degrees Fahrenheit.
- Combine the lime zest and juice, cornstarch, granulated sugar, and strawberries in the bowl. Mix well and keep aside.
- Mix the flour, butter, brown sugar, and baking powder in a food processor. Pulse when a loose crumb forms, and keep going while you add the cream.
- Spread butter in a 9-by-13-inch pan. Press half of the flour mixture into the prepared pan. Spread the strawberry mixture evenly over the top. Top with the remaining flour mixture and then turbinado sugar.
- Bake the bars for 28 to 30 minutes, or until the top turns golden and the strawberry layer is thick and bubbling. Take out and let aside to cool.
- Mix the lime juice and powdered sugar until they are well combined.
- Divide the cobbler into little squares and drizzle with icing. Arrange on a serving platter.
For the filling:
For the crust and crumble:
For the icing:
Notes
- Chilled Butter:Â Ensure your butter is chilled before incorporating it into the crust and crumble mixture. This helps create a flakier and more tender texture.
Gentle Mixing:Â Be careful not to overmix the crust and crumble mixture. Pulse in the food processor just until a loose crumb forms to avoid a tough crust.
Lime Juice Adjustment:Â Taste the icing as you mix in the lime juice and adjust according to your preference. Add more or less juice for a stronger or milder lime flavor.
Cooling Before Slicing:Â Allow the cobbler squares to cool completely before slicing. This ensures cleaner cuts and prevents the filling from oozing out.
