Fresh Strawberry Cobbler (Printable version)
Fresh strawberries bubble beneath a golden, tender biscuit topping in this classic American dessert perfect for warm weather.
# What You'll Need:
→ Strawberry Filling
01 - 5 cups fresh strawberries, hulled and halved
02 - 3/4 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1 teaspoon vanilla extract
→ Cobbler Topping
06 - 1 cup all-purpose flour
07 - 1/3 cup granulated sugar
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt
10 - 6 tablespoons cold unsalted butter, cubed
11 - 1/2 cup whole milk
12 - 1 teaspoon vanilla extract
→ Optional Serving
13 - Vanilla ice cream or whipped cream
# How to Prepare:
01 - Preheat the oven to 375°F.
02 - In a large bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until the strawberries are evenly coated.
03 - Pour the strawberry mixture into a 9-inch baking dish and spread into an even layer.
04 - In a separate bowl, whisk together flour, sugar, baking powder, and salt until well combined.
05 - Add cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
06 - Stir in the milk and vanilla extract until just combined. Do not overmix as this will result in a tough topping.
07 - Drop spoonfuls of the batter evenly over the strawberries, leaving some gaps for the fruit to peek through during baking.
08 - Bake for 35 to 40 minutes, or until the topping is golden brown and the strawberry filling is bubbling around the edges.
09 - Let cool for at least 10 minutes before serving. Top with vanilla ice cream or whipped cream if desired.
# Expert advice:
01 -
- The biscuit topping stays tender and rises into these irresistible golden pillows that soak up all that strawberry juice
- It comes together in under an hour but tastes like something that simmered all afternoon
02 -
- Cold butter is nonnegotiable for tender biscuits so pop it in the freezer for 10 minutes if your kitchen runs warm
- Do not overmix the topping or those biscuits will turn tough instead of light and fluffy
03 -
- Use strawberries at room temperature so they cook evenly and release their juices properly
- If the fruit is very sweet reduce the sugar in the filling to 1/2 cup to keep it balanced