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.
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.
I’ve made four batches of jam, and we’ve enjoyed them in a slab pie and strawberry shortcake cake. I’ve added them to pretzel crackers and made an icebox pie.
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 a perfect combination. I was able to prepare the whole thing before my oven pre-heated.
Why you’ll love it
- 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
- 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, like on top of a beef pie, or summer squash. You can also make strawberry biscuits or add caramelized onions and cheese to a buttermilk biscuit. Adding them on top of fruit is just second nature in our house.
What you’ll need
- 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 some for taste and to thicken the cobbler.
- Cornstarch – strawberries are mostly water so you need a thickener.
- Pantry items for the topping – flour, sugar, butter, baking powder, cinnamon and vanilla.
- Demerara sugar – add this to the top of the biscuits to sweeten things up a bit.
How do you make it
Step 1: 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: 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 topof the fruit.
Step 3: 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.
A fruit cobbler is great for cook outs as it can be served warm or at room temperature. It goes great whether you’re having burgers or ribs, and it’s a perfect way to finish off a seafood boil.
Not sure whether you want to make a fruit cobbler, crisp or crumble, I’ve provided some guidance to help you choose.
FAQs and tips
Strawberries are mostly water, so it will be runny. Adding cornstarch and sugar, will help thicken it, but you’ll need a bowl to eat it.
If you can’t eat them right away, wash them in a vinegar wash and they’ll stay fresh for two weeks.
A fruit cobbler is best eaten with a day, the biscuits will absorb the juices and become soft and mushy.
There are almost 4 cups of whole strawberries in a pound.
If you love strawberries, here are some recipes to try
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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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