Ingredients
5 c. chopped strawberries
1/2 c. Plus 1 tablespoon sugar
1 tbsp. cornstarch
12 tbsp. cold butter, cubed, plus more for baking dish
1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
3/4 c. heavy cream, plus more for brushing biscuits
1 c. powdered sugar
2 tbsp. whole milk
Rainbow sanding sugar, for sprinkling
Preparation
Step 1Preheat oven to 375°. In a large bowl, toss strawberries with 1 tablespoon sugar and cornstarch. Set aside.Step 2Butter a 9"-x-13" baking dish and pour in strawberries, smoothing to form an even layer.Step 3Make biscuit topping: In a large bowl, whisk together flour, remaining 1/2 cup sugar, baking powder and salt. Add cubed butter and use your hands to work it into a dough. Add cream and work until sticky.Step 4Top strawberries all over with tablespoonfuls of dough. Brush dough with heavy cream.Step 5Bake until biscuit topping is golden and a toothpick inserted in the center comes out clean, about 45 minutes.Step 6Let cool 30 minutes. When ready to serve, make icing: In a small bowl whisk together powdered sugar and milk until combined. Step 7Drizzle icing all over cobbler and sprinkle with sanding sugar. Serve.
