Perhaps you think you’ve tried every flavor of cobbler out there, but have you had Strawberry Cobbler? The result is like a cozy version of strawberry shortcake and, though I consider myself to be a cobbler expert, I was surprised by how much I loved this one! I have a few tricks, like pre-cooking the fruit to insure you get a perfect result every time.

If you’ve got a surplus of strawberries (or even if you just have some frozen strawberries in the freezer), it’s time to make this sweet, simple dessert. With a base of jammy strawberries and a topping of tender buttermilk biscuits, this is one of those humble desserts that everyone raves about every time I make it.

Note that this recipe is adapted slightly from my Mixed Berry Cobbler Recipe and uses my tried-and-true cobbler secrets of pre-cooking the fruit filling to insure that it’s perfectly soft and jammy. Using a Cook’s Illustrated drop biscuit recipe (that link takes you to a savory version, but we use sweet here) yields the most light and tender easy biscuits. 

And if you’ve already eaten your fill of fresh strawberries, and you’ve made this cobbler, a few other great ways to use a strawberry surplus are Strawberry Banana Muffins, Muffin Pan Strawberry Shortcakes, or Homemade Strawberry Syrup.

Pre-Cooking Fruit for Cobbler

This, I’ve found, is the “secret” to a perfect fruit cobbler. Cooking the berry base on its own lets it get jammy and thick before the biscuits are added on top. That way the base of the biscuits soaks into the super soft fruit and the finished product is perfection.

Shortcut Drop Biscuits with Melted (!) Butter

Let me introduce you to my drop biscuit secret weapon. It’s something I came across in a very old copy of Cooks Illustrated. Most traditional biscuit recipes have you keep the butter cold so that pieces stay intact until the biscuits are in the oven. In the shortcut version you melt the butter. Yes – melt it! Then whisk very cold buttermilk into the hot, melted butter. When the two combine, it causes the butter to seize up, creating the very same little clumps of butter.

Check out the photo below to see what the mixture looks like right after cold buttermilk is added to hot butter. It looks lumpy and curdled, but that’s exactly what you want. This method takes the guesswork out of the process of making drop biscuits and it gives you light, fluffy, tender drop biscuits every time.

Ingredients

The rest is easy!

• Strawberries – Fresh or frozen are just fine. If possible, halve or quarter any large strawberries so that they are bite-sized once they cook. No need to defrost the frozen ones ahead of cooking. 
• White Sugar – This isn’t a super sweet recipe but a bit of sugar mixed with the filling and the topping help to highlight the natural sweetness of the fruit. 
• Cornstarch – To thicken the fruit as it cooks.
• Buttermilk – The best tender biscuits need buttermilk. If you don’t have buttermilk, check the recipe for my go-to substitute.
• All-Purpose Flour, Baking Powder, Kosher Salt, Unsalted Butter, Pure Vanilla Extract – Standard baking items you’ll need for the biscuits.

More Summer Dessert Recipes

Mixed Berry Cobbler

No Churn Caramel Sea Salt Ice Cream

Frozen Peanut Butter Cheesecake Pie

No-Bake Strawberry Cream Pie