Strawberry Cobbler

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You can use just about any fruit for cobbler, but strawberry makes an excellent option. The result is like a warm, cozy strawberry shortcake. Top it with vanilla ice cream or fresh whipped cream (or both!).

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Keyword: berry dessert, dessert, kid-friendly, make with kids, party and entertaining, party recipe, strawberries, strawberry, summer dessert, summer recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Sharp Knife
9x9 baking dish (or equivalent-sized dish in any shape)
Half Sheet Pan
Mixing Bowls
1/4 cup measuring cup

Ingredients

For the filling:

6 cups whole fresh strawberries (about 4 cups after they’re quartered)
1/4 cup sugar
1 tablespoon cornstarch

For the biscuit topping:

1 1/4 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
5 tablespoons unsalted butter
1/2 cup cold buttermilk
1 teaspoon pure vanilla extract

Instructions

Spray a 9×9 baking dish (see note) with nonstick cooking spray. Place the baking dish on a sheet pan (this will catch any berry filling that bubbles over during cooking).
Preheat oven to 375° F.
Slice off strawberry stems and quarter the strawberries. Stir together quartered strawberries, sugar (portion for filling) and cornstarch. Spread out in baking dish.
While fruit filling bakes, combine flour, sugar (portion for topping), baking powder, and salt. Set aside. Melt butter in the microwave until hot (or melt it on the stove). While butter is still hot, stir in buttermilk and vanilla extract. (The mixture will look slightly curdled or separated which will help to keep the biscuits light; even if your mixture doesn't look curdled – don't worry – just proceed with the recipe as written.) Pour butter-buttermilk mixture over dry ingredients and stir gently until just combined. Do not over mix – stop stirring as soon as no dry spots remain.
Spray a 1/4 cup measuring cup with nonstick cooking spray. Use the measuring cup to scoop out biscuit dough and drop it onto the top of the warm fruit filling (I like to make one biscuit per serving).
Bake until filling is thick and bubbling and a tester inserted in the biscuits comes out clean, 28 to 32 minutes.
Let cool for 10 minutes before serving (the filling will continue to thicken as it cools).
Serve on its own or with fresh whipped cream or vanilla ice cream (or both!)

Notes

This dish can be baked in any shape of baking dish, cake pan, or skillet has about a 9-inch diameter.

Frozen strawberries – Frozen strawberries will work just fine in this recipe. No need to defrost the strawberries before baking. Bake the fruit filling for an extra 6 minutes before adding the buttermilk biscuit topping to let the extra moisture cook off.

Buttermilk – Don’t have buttermilk? Replace the buttermilk by combining ½ cup milk with + 2 teaspoons lemon juice or white vinegar. Just make sure it is very cold before combining it with the heated butter.

Double Topping – Want a serious extra dose of topping on your cobbler!? Try doubling the biscuit topping recipe. Increase the baking time once the topping is added by about 5 minutes to be sure it bakes all the way through.

Nutrition