Fresh Strawberry Cobbler (Printable)

Fresh strawberries beneath a golden, tender biscuit topping—classic comfort dessert.

# 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 fresh 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

# Directions:

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 dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
06 - Stir in the milk and vanilla extract until just combined. Be careful not to overmix; a few small lumps are acceptable.
07 - Drop spoonfuls of the batter evenly over the strawberries, leaving some gaps for the fruit to show through.
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 the cobbler cool for at least 10 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.

# Expert Suggestions:

01 -
  • The biscuit topping stays tender and golden while getting those crispy edges everyone fights over
  • Fresh strawberries transform into this incredible syrupy filling that tastes like pure summer
  • It comes together in under an hour but makes people think you spent all afternoon baking
02 -
  • Overworking the biscuit dough makes it tough, so stop mixing as soon as the flour is barely incorporated
  • Cold butter creates flaky layers while warm butter disappears into the dough
  • The bubbling you see through the topping means the cornstarch is working its magic
03 -
  • Use strawberries at their peak ripeness, slightly soft berries will break down better and create more syrup
  • Place a baking sheet on the rack below to catch any fruit bubble overs that might happen in a hot oven

Return