Strawberry Cobbler

1 cup sifted flour (250 ml)
1-1/2 teaspoons baking powder (7 ml)
1/4 cup (1/2 stick) butter (50 ml)
2/3 cup water (175 ml)
1/2 cup milk (approximately) (125 ml)
1/2 teaspoon salt (2 ml)
1/4 cup + 1/3 cup sugar (divided) (50 ml + 75 ml)
2 cups strawberries, rinsed, drained and hulled (500 ml)
Vanilla Ice cream (optional)

In medium bowl, stir together flour, baking powder, salt and 2 tablespoons of the sugar. With pastry blender or fingertips, cut in butter until mixture resembles coarse cornmeal. Set aside.

In 1-quart saucepan over medium heat, combine 1/3 cup of the sugar and water. Cook, stirring, until sugar dissolves and mixture comes to boil. Reduce heat to low and simmer, uncovered, 5 minutes. Spoon strawberries into ungreased 1-1/2 quart casserole and pour hot sugar mixture over berries.

Immediately add milk to reserved flour mixture and stir until soft dough of drop-biscuit consistency forms, adding more milk if necessary. Drop by large tablespoons in 10 mounds evenly spaced over berries. Sprinkle with remaining 2 tablespoons sugar.

Bake at 450∞F (220∞C) until browned, 20 to 25 minutes. Serve at once or while still quite warm, accompanied with vanilla ice cream if desired. Makes 4 servings.

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