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Close up of strawberry cobbler with silver spoon in white bowl and background

Strawberry Cobbler Recipe

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

This cobbler with fresh strawberries is an easy recipe that brings out the best of this favorite fruit and involves little time in the kitchen. A cobbler means that juicy, sweet strawberries are topped with a layer of biscuit dough to produce a scrumptious dessert. 

This recipe uses a 9-inch round pan. 


Ingredients

Units Scale

For the fruit layer:

  • 1 pound fresh strawberries (or frozen)
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Lime or lemon juice and zest, optional

For the topping:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/3 cup cold buttermilk
  • 1/4 cup cold heavy cream

For serving (optional):

  • Vanilla ice cream or whipped cream
  • Extra fresh strawberries

Instructions

For the fruit layer:

  1. Wash, dry, stem and cut strawberries into pieces. 
  2. Mix half the strawberries with the sugar and cornstarch in a bowl, mix, and leave aside for 15 minutes to macerate. They will start to release some juice. If using frozen strawberries mix all of them with sugar and cornstarch. Follow rest of the recipe as written. 
  3. Put this mixture in the pan and scatter the rest of the strawberries on top. 
  4. Add lime or lemon zest on top and lightly mix. Reserve while making topping.
  5. Preheat the oven at 350°F/180°C

For the topping:

  1. Put flour, salt, and baking powder in a large bowl. 
  2. Add cold butter pieces and integrate them with your hands or pastry cutter until the butter is the size of peas. Don't over work it! The butter should be as cold as possible.
  3. Food processor: you can use it to mix dry ingredients with the butter. Put flour, salt, and baking powder and pulse one or twice to mix. Scatter butter pieces on top and pulse just a few times to cut butter in, just until it's roughly the size of peas. Don't over process or be tempted to mix everything until it's uniform. There should be pieces of butter. Transfer this mixture to a bowl and continue with recipe as written below. 
  4. Add the cream and milk to the flour and butter mix, and lightly mix with a fork until it's all wet. Do this lightly, don't beat or mix too much. It doesn't have to be smooth at all, it only needs to be integrated.
  5. Drop mounds of this mixture on top of the strawberries
  6. Spread lightly with the back of a spoon, leaving some spaces with no batter. The strawberry layer needs to bubble up. 
  7. Bake for about 40 minutes, until it's bubbling and the top golden brown. 
  8. Check that the dough is fully baked. This is important! Lift it here and there carefully and make sure it's dry and not wet. Sometimes the top is beautifully baked but the inside still needs more time. 
  9. Let cool on a wire rack. 
  10. Eat warm with a scoop of ice cream or whipped cream and some extra fresh strawberries. 
  11. Keep leftovers refrigerated, covered. 

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Pan size: don't be tempted to use a smaller one because the filling will probably overflow before the topping is baked through. Trust me, it happened.

Strawberries: the recipe uses fresh fruit, but if you only have frozen strawberries they work well. Use them directly from the freezer, without thawing.

Cobbled topping: if you don't want an even, flatter topping as the one in the image above, drop the biscuit dough in mounds, leaving space between them, and not spreading them out with a spoon. Similar to the blueberry cobbler recipe, steps 7 & 8 of the video.

Keywords: strawberry cobbler