Strawberry cobbler is a delicious summer dessert made with fresh strawberries and a dough topping. Serve it warm with vanilla ice cream!
Strawberries are in season and if you have a couple pounds of them, then I suggest making strawberry cobbler. The berries are extremely juicy and full of flavor, which complements the biscuit dough topping. This dish is perfect for serving for dessert when entertaining on a cool summer evening.
Why this recipe works: The berries are tossed with a little sugar to help the juices bubble up in the oven. The berries are also baked for a few minutes before adding the cobbler topping. This allows the biscuit dough to get some heat from the bottom while baking in the oven. The cobbler topping has the right ratio of ingredients to make a buttery biscuit that is a little crispy on top.
How to make strawberry cobbler
- Preheat oven to 375 degrees F.
- Make the strawberry filling: Toss the berries with sugar, cornstarch and salt, then add lemon juice and lemon zest.
- Bake the berries for 15 minutes or until they start to bubble.
- Make the cobbler dough: Whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix just until combined.
- Remove strawberry filling from oven. Increase oven temperature to 425 degrees F.
- Add cobbler topping: Shape dough into flat discs and place on the strawberries as soon as they come out of the oven. Sprinkle sugar on top of the dough.
- Bake the strawberry cobbler for 15 to 18 minutes or until cobbler topping is golden.
The most important tip for making cobbler is to heat the filling before adding the topping. This trick will help the bottoms of the biscuits to bake and not become too soggy. To achieve this, prepare the biscuit dough while the berries are baking and have it ready to go when the berries come hot out of the oven.
Frequently Asked Questions
Yes, in a pinch, but be sure to thaw out the strawberries first. In my opinion, fresh strawberries when in season give the best flavor.
Bake the cobbler according to instructions and let it cool completely. Wrap the entire dish in aluminum foil to prevent freezer burn. Store on a flat surface in the freezer for up to 1 month. Defrost in the refrigerator overnight before reheating in the oven.
Preheat oven to 350 F. Bake the cobbler (uncovered) for 10 minutes or until heated through.
Strawberry cobbler is best when eaten the day it is baked, however it may be covered and stored in the refrigerator for 2 or 3 days.
Fresh strawberries work well in a multitude of summer recipes. A classic recipe is strawberry shortcake made with sweet biscuits, fresh strawberries and homemade whipped cream. Another option is for strawberry muffins, which are quick and easy (kids love them!) If you like rhubarb, this simple strawberry rhubarb crisp has plenty of flavor and is also best served warm with vanilla ice cream.
Go strawberry picking, visit the farmers market or stop by your grocery store, whatever way you can get fresh strawberries is worth it for this strawberry cobbler recipe. It’s a delicious dessert to serve guests when entertaining on summer evenings. Remember to pick up some vanilla ice cream too!
If you try this recipe, leave a review and tag @ifyougiveablondeakitchen on social media when you bake.
- 6 cups sliced strawberries, about 2 pounds
- ½ cup (100 g) granulated sugar
- 1 Tablespoon cornstarch
- Pinch of salt
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 cup (125 g) all purpose flour
- 2 tablespoons cornmeal
- ¼ cup (50 g) granulated sugar, plus 2 teaspoons for sprinkling
- 1 ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
- ⅓ cup (80 ml) buttermilk, room temperature
- ½ teaspoon pure vanilla extract
- Vanilla ice cream for serving
- Preheat oven to 375° F. Grease a 3-quart baking pan or casserole dish. Set aside.
- In a large bowl, whisk together sugar, cornstarch and salt. Add strawberries and stir until coated. Add lemon zest and juice and stir again.
- Transfer mixture to prepared pan. Bake for 20 minutes or until the berries are bubbling around the edges. Start the cobbler topping while the berries are baking.
- In a large bowl, whisk together flour, cornmeal, ¼ cup sugar, baking powder, baking soda and salt. Set aside.
- In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Two minutes before the berries come out of the oven, add the wet ingredients to the dry ingredients and mix just until combined.
- Remove the berries from the oven and increase oven temperature to 425° F.
- Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Place on top of hot berries and repeat with remaining dough. Remember this doesn’t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Sprinkle 2 teaspoons sugar on top of dough.
- Bake cobbler at 425° F for 15 to 18 minutes or until the dough is golden brown and the berries are bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.