Name: Summer Cobbler
Prep time: 8 min
Cook time: 45 min
Yield: 6
Ingredients: 2 quarts fresh strawberries, hulled and halved, with larger ones quartered; 1 lemon, zest, and juice; 1 cup granulated sugar, divided; 1/2 cup unsalted butter; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/4 teaspoon baking soda; 1 cup whole buttermilk; 1 teaspoon vanilla bean paste; 1 cup heavy whipping cream; 1/4 teaspoon rose water; 1/4 cup sugar; Pinch kosher salt; 1/2 cup freeze-dried strawberries, gently crushed into large chunks, garnish (optional); 1 tablespoon dried rose, gently crushed into large chunks, garnish (optional)

2 quarts fresh strawberries, hulled and halved, with larger ones quartered

Summer Cobbler

Add half the strawberries, lemon zest, lemon juice, and 1/4 cup sugar in a large bowl and mix until combined. Let strawberry mixture stand, stirring occasionally, until juicy, 10 - 15 minutes.

Place the remaining strawberries into a 9x13” baking dish and place in a broiler.

Allow to blacken and burn on the exterior, 5-10 minutes.

Once blackened, remove from the oven, and lower the temperature to 350F.

Immediately add melted butter to the baking dish with roasted strawberries.

Add marinated strawberries and stir to combine.

Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined.

Whisk together buttermilk and vanilla in a glass measuring cup.

Whisk buttermilk mixture into the flour mixture, and continue to whisk until the batter is smooth.

Pour mixture evenly over the strawberries in the baking dish (do not stir).

Bake at 350F until the batter is puffed and slightly golden in the center and dark golden brown around the edges, 40 to 45 minutes. Remove from the oven and cool on a wire rack for 15 minutes.

Serve cobbler warm with soft whipped rose cream and garnish with freeze-dried strawberries and dried rose petals.

1/2 cup freeze-dried strawberries, gently crushed into large chunks, garnish (optional)

1 tablespoon dried rose, gently crushed into large chunks, garnish (optional)

Rose Whipped Cream

Place heavy whipping cream, rose water, salt, and sugar to stand mixer with the whisk attachment.  Beat on high until soft peaks form, 6-7 minutes.  Soft peaks barely hold their shape. The peaks flop over immediately when the whisk is lifted.

Chef Joe Sasto uses the entire ear of corn to create custom creamy cacio e pepe cavatelli. We’re talking cob, kernel, and husk - and for dessert, he’s making a sweet summery strawberry cobbler that you won’t soon forget.