The easiest way to enjoy fresh strawberries is with a strawberry cobbler. Strawberries baked with a slightly sweet biscuit on top are a Southern tradition. Throw it together in 20 minutes and enjoy the sweet taste of summer.
Homemade Strawberry Cobbler is sure to be a hit
Whether strawberries are in their prime or not, there’s nothing like the scrumptious taste of baked strawberries. Top them with sweet biscuits and you have an amazing simple and easy dessert. Baking fresh berries brings out their sweetness, so throw together a strawberry cobbler for dinner tonight. Everyone’s going to love it.
We’ve had an amazing strawberry season this year. The cool but not freezing temperatures in the Spring combined with late rainfalls have given us a much longer growing season and I have been buying them by the buckets to make strawberry recipes.
The last batch I picked up was a little watery from the rain storms we’ve had so I decided to make a strawberry cobbler topped with Southern biscuits. You just can’t beat a cobbler when it come to a fruit dessert. The nice thing about baking fruit is that even if it’s not quite ripe or maybe a little too ripe, it’s still going to be wonderful when it’s baked.
A slightly sweet biscuit tops the cobbler which I think is the perfect combination. I was able to prepare the whole thing before my oven pre-heated!
Why you’ll love this Simple Strawberry Cobbler Recipe
- So quick and easy with just a few ingredients
- It’s a great way to use up strawberries before they get old
- The biscuit absorbs some of the liquid so it’s not overly juicy, but you’ll still need a bowl
- Warm fruit and biscuits are a match made in heaven
In the South, we’re always looking for an excuse to add a biscuit to something. Adding them on top of fruit is just second nature in our house.
Strawberry Cobbler Recipe ingredients
- Fresh strawberries – to keep them fresh after buying them, try a vinegar wash, it’s magic! After you hull the berries, cut them in half but don’t slice them, it will make the cobbler too runny.
- Sugar – you need sugar not only to sweeten but to thicken the cobbler.
- Cornstarch – strawberries are mostly water so you need a thickener.
- Pantry items for the topping – flour, sugar, butter, milk, baking powder, cinnamon and vanilla.
- Demerara sugar – add this to the top of the biscuits to sweeten things up a bit, you can also use turbinado sugar, both have larger crystals and work great on desserts.
How to make Strawberry Cobbler
Step 1: Sweeten the berries
Cut the strawberries in half, if you slice them, it will make it watery. Add sugar and cornstarch and place in a baking dish.
Step 2: Make the biscuits
Mix the dry ingredients in a food processor and add cold butter and process until the butter is the size of a pea. Then add a mixture of cold milk and an egg and vanilla and process just until it comes together. Use an ice-cream scoop to scoop it onto the top of the fruit.
Step 3: Bake
Top with coarse sugar and bake.
If you don’t have a food processor or just don’t feel like getting it out, you can incorporate the butter with a pastry cutter or fork.
So if you’re in a part of the country where you’re getting the last of the strawberries, try throwing them into a cobbler for a quick but amazing dessert. If the strawberry season where you are has past, baking strawberries from the grocery into a cobbler is a great way to enjoy strawberries that may have passed their prime.
Strawberry Cobbler storage
Fruit. cobblers topped with biscuits can be stored at room temperature for a day or two. After that store in the fridge.
Can you freeze a fruit cobbler?
No, you can’t freeze a strawberry cobbler. Other cobblers like apple or peach can be frozen but a strawberry cobbler has too much liquid to freeze. It is best eaten within a day or two, after that the biscuits will absorb the juices and become soft and mushy.
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Homemade Strawberry Cobbler
Ingredients
- 4 cups strawberries shopped into large pieces
- ⅓ cup sugar
- 1 tablespoon cornstarch
- BISCUIT TOPPING
- 1 ⅓ cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons butter cold, cut into pieces
- 1 egg lightly beaten
- ½ cup milk
- 1 teaspoon vanilla
- 1 teaspoon Demerara sugar
Instructions
- Preheat oven to 350º. Spray a 9×13 baking dish with non-stick spray.
- Combine strawberries with sugar and cornstarch and add to prepared pan.
- Add flour, sugar, baking powder, cinnamon and salt to a food processor. Add cold butter and process until the butter is pea size. Combine the milk and egg and vanilla and add to the flour mixture. Process until it just comes together. If not using a food processor, use a pastry cutter or your fingers to combine the butter and add the milk, egg and vanilla and stir with a fork.
- Using an ice-cream scoop or a large spoon, top the strawberries with the biscuit dough. Sprinkle with Demerara sugar.
- Bake for 35-45 minutes until biscuits are golden brown and cooked though. Serve warm with whipped cream or ice-cream.
Barbara’s Tips + Notes
- To keep it from being too runny, don’t slice the strawberries, just cut them in half or if small leave them whole.
- Don’t use frozen strawberries, it will be too runny.
- You can use potato starch instead of cornstarch.
- You will need about a pound of strawberries for 4 cups, you can increase or decrease the amount, just adjust the sugar and cornstarch.
- This is best eaten within a day of baking and is the best the same day. After that the biscuits start to absorb the liquid.
Nutrition
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