Strawberry Cobbler
This easy strawberry cobbler has lemon-kissed fresh berries and a tender sweet biscuit topping that bakes up golden and gloriously saucy — the ultimate summer dessert, ready in just over an hour.
Ingredients
Strawberry Filling
- 2 pts (2 lbs) strawberries hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon zest
Biscuit Topping
- 1 ¾ cup (210g) all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ cup extra cold unsalted butter cut into small cubes
- ¾ cup extra cold buttermilk
- 2 tablespoons coarse or sanding sugar
To Serve
- Whipped cream or vanilla ice cream
Instructions
- Preheat the oven to 350°F. Spray or grease an 8x8-inch baking dish with nonstick cooking spray or butter.
- In a large bowl, toss together the strawberries, ¼ cup sugar, cornstarch, vanilla extract, and lemon zest until combined. Pour into the prepared baking dish.
- In a medium bowl, whisk together the flour, ½ cup sugar, salt, and baking powder.
- Add the cold butter and cut in with a fork or pastry cutter until the butter is broken into small pebble-sized pieces.
- Slowly stir in the buttermilk until just a few streaks of flour remain. Do not overmix.
- Spoon the batter in large dollops over the strawberry filling. Sprinkle evenly with the coarse sugar.
- Bake 50–60 minutes until the biscuits are golden brown and the filling is bubbling around the edges.
- Cool at room temperature 15–30 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
- Don't overmix the biscuit dough — Stop stirring the moment a few streaks of flour remain. It looks undermixed — that's correct. Overmixing makes tough, dense biscuits.
- Cold butter is essential — keep it refrigerated until the moment you add it.
- No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to ¾ cup of milk. Let sit 5 minutes.
- Frozen strawberries: Add an extra ½ teaspoon of cornstarch and use from frozen — don't thaw.
- Gluten-free: Use a 1:1 GF flour blend and add 1 extra tablespoon of buttermilk.
- Storage: Refrigerate 3–5 days. Freeze up to 3 months — cool completely before freezing.
- High altitude (5,000+ ft): No adjustments are needed to make this recipe at high altitude.
- Cool before serving — Let the cobbler rest at room temperature for 15–30 minutes after baking. The filling is molten straight from the oven and needs time to set up into that jammy, saucy consistency.
- Bisquick swap — Substitute 1¾ cups of Bisquick for the flour, baking powder, and salt. Add ⅓ cup granulated sugar and cut the butter in as directed. Add the buttermilk and proceed with the recipe.
Nutrition
Calories: 259kcalCarbohydrates: 48gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 159mgPotassium: 217mgFiber: 3gSugar: 26gVitamin A: 203IUVitamin C: 62mgCalcium: 85mgIron: 2mg
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