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Fresh Strawberry Cobbler

Fresh Strawberry Cobbler
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A classic summer dessert featuring juicy, ripe strawberries simmered in a lightly thickened syrup and topped with a tender, buttery biscuit crust. The contrast between the sweet, jammy fruit and the golden, slightly crisp topping creates an irresistible texture and flavor combination.

Ingredients

Scale
  • 1 lb fresh strawberries, hulled and halved (or quartered if large)
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar (for topping)
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup buttermilk, well shaken
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter, cold and cut into 1/2-inch cubes
  • 1 tbsp turbinado sugar (optional, for sprinkling)

Instructions

  1. Place a rack in the middle of the oven and preheat to 375°F / 190°C. While the oven heats, prepare the strawberry filling: In a medium bowl, combine the hulled and halved strawberries, 1/2 cup granulated sugar, cornstarch, and lemon juice. Toss gently with a rubber spatula until the strawberries are evenly coated and the sugar begins to dissolve. Let the mixture sit for 10 minutes to draw out natural juices.
  2. Meanwhile, make the biscuit topping. In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and fine sea salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse meal with a few pea-sized butter pieces remaining. This ensures a flaky, tender topping.
  3. Make a well in the center of the flour mixture and pour in the buttermilk and vanilla extract. Stir with a fork just until the dough comes together; it will be shaggy and slightly sticky. Do not overmix, or the biscuits will be tough. Set the bowl aside while you prepare the baking dish.
  4. Select a 9-inch square or 10-inch round baking dish (2-quart capacity). Pour the strawberry mixture into the dish and scatter the 2 tablespoons of small butter pieces evenly over the fruit. The butter enriches the filling and helps create a luscious syrup as it melts.
  5. Using two soup spoons or a small cookie scoop, drop rounded spoonfuls of the biscuit dough over the strawberry filling, spacing them about 1 inch apart. Do not spread the dough; it will expand during baking. If you prefer a more even topping, you can gently pat the dough into a rough rectangle on a floured surface, cut into 4 rounds, and place them on the fruit — but the drop-biscuit method gives a more rustic, craggy surface that browns beautifully.
  6. Sprinkle the turbinado sugar over the dough mounds, if using. This adds a pleasant crunch and sparkle. Place the dish on a rimmed baking sheet to catch any bubbling juices that may overflow.
  7. Bake the cobbler for 30 to 35 minutes, until the filling is bubbly and thick around the edges and the biscuit topping is deep golden brown and cooked through. Rotate the pan halfway through baking for even browning. If the topping browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  8. Remove from the oven and cool on a wire rack for at least 15 minutes. This allows the filling to set slightly and prevents it from running when served. The cobbler is best served warm, not piping hot, so the flavors meld and the topping becomes tender.
  9. To serve, spoon portions into shallow bowls, making sure to include some biscuit and plenty of saucy strawberries. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is highly recommended, though the cobbler is delicious on its own.
  10. Leftover cobbler can be covered with foil or transferred to an airtight container and refrigerated for up to 3 days. To reheat, place individual servings in a 350°F / 177°C oven for 8-10 minutes, or microwave on medium power in 30-second bursts until warm — though the oven method best restores the topping’s crispness.
  11. For longer storage, freeze the fully baked and cooled cobbler (without ice cream) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F / 177°C oven for about 15 minutes, or until hot throughout.
  12. To make ahead, prepare the strawberry filling and biscuit dough separately, then assemble and bake just before serving. The unbaked dough can be refrigerated for up to 2 hours, but the cornstarch in the filling should not sit too long as it may break down the strawberries’ texture.

Notes

Store leftover cobbler covered in the refrigerator for up to 3 days. To reheat, warm in a 350°F / 177°C oven for 8-10 minutes to restore the topping’s crispness. Freeze fully baked, cooled cobbler (without ice cream) for up to 3 months; thaw overnight in the fridge and reheat in a 350°F oven until hot.

Nutrition

Keywords: strawberry cobbler, fresh strawberry cobbler, easy cobbler recipe, summer dessert, berry cobbler, biscuit topping cobbler, homemade cobbler, strawberry dessert, American dessert, baked fruit dessert

Find it online: https://inagartencooks.com/fresh-strawberry-cobbler/