Lazy Strawberry Sonker
Ingredients: Strawberries, Granulated sugar, Table salt, Corn starch, Water · 100 min cook time · 350kcal · ~₩14,400
Ingredients
2pound Strawberries, 0.25cup Granulated sugar, 0.25teaspoon Table salt, 3tablespoons Corn starch, 0.25cup Water, 1cup All-purpose flour, 1teaspoon Baking powder, 0.75cup Granulated sugar (for topping), 0.25teaspoon Table salt (for topping), 0.5cup Whole milk, 8tablespoons Unsalted butter, melted, 0.25teaspoon Vanilla extract
Instructions
1. Hull two pounds of strawberries. Add a quarter cup of granulated sugar and a quarter teaspoon of table salt to the strawberries and stir to combine. This will season the strawberries and help them macerate, pulling out moisture to create a delicious syrup.
2. In a separate bowl, combine three tablespoons of cornstarch with a quarter cup of water. Whisk until the cornstarch is dissolved to create a slurry. Add this slurry to the strawberry mixture and stir well. The cornstarch will gelatinize as it cooks, thickening the mixture.
3. Pour the strawberry mixture into an eight-inch glass baking dish. Spread it evenly to avoid piles of strawberries. Place the baking dish on a rimmed baking sheet lined with parchment paper to catch any overflow during baking.
4. Bake in a 350-degree Fahrenheit oven on the middle rack for 35 to 40 minutes for fresh berries, or about an hour for frozen berries, until the berries start to bubble around the edges. Halfway through baking, stir the mixture, scraping the bottom of the dish to prevent the cornstarch from settling and scorching.
5. While the berries are baking, prepare the topping. In a bowl, whisk together one cup of all-purpose flour, one teaspoon of baking powder, three-quarters of a cup of granulated sugar, and a quarter teaspoon of table salt until thoroughly combined.
6. Add half a cup of whole milk, eight tablespoons of melted unsalted butter (still hot), and a quarter teaspoon of vanilla extract to the dry ingredients. Whisk until everything is well combined and smooth.
7. Once the berries have completed their first bake and are bubbling, remove them from the oven. Carefully pour the prepared batter evenly over the hot fruit, starting from the corners and filling in any gaps. You can gently spread it with a spatula if needed, but avoid exposing the fruit.
8. Return the sonker to the oven for another 35 to 40 minutes, or until the cake layer is golden brown and a toothpick inserted into the cake comes out clean. Rotate the dish halfway through this second baking period for even browning.
9. Remove the sonker from the oven and let it cool for about 15 minutes before serving. The topping will be golden brown and slightly crisp, and the fruit will be juicy and glazed.
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