Move over peach cobbler, strawberry cobbler is the new kid in town! The perfect combination of fresh, sweet fruit and tender biscuit topping, I’m totally in love with this cobbler.

Fresh Strawberry Cobbler

I know summer has just barely begun but is it too early for me to declare a favorite summer dessert? Can I?

I think I shall.

Strawberry cobbler. Oh my goodness, it’s amazing.

Long left out by other cobbler favorites (peach and blueberry, I’m looking at you), it’s a shame I’ve waited so long to plunge fresh, juicy strawberries in a sweet filling and top them with tender, buttery, sugared biscuits.

I’ve detailed all the tricks (nothing complicated!) to make this strawberry cobbler perfect. You don’t want mushy strawberry filling. No, no. And you don’t want tough, dry biscuits. Double no, no. So read through the recipe, try your best to follow it, and you’ll be good (and so will your strawberry cobbler).

Fresh Strawberry Cobbler

While this strawberry cobbler was delicious warm the first night, we willingly devoured the leftovers the next day without a single complaint (a quick pop in the microwave to warm for some, while others of us who shall remain nameless spooned it straight from the dish).

Even my 8-year old who vocally detests anything involving “cooked fruit” gobbled this up. I’m sure the double scoop of vanilla ice cream on top didn’t hurt, but still. I consider it a cobbler victory.

P.S. Thanks to prescheduling a few posts over the next few days (I couldn’t wait to share this week’s recipes with you!), you’ll still be getting delicious, new recipes here on the blog and in your inbox even though I am currently traversing the globe with Brian on a humanitarian trip to Ghana with Mentors International. More on that in the next few weeks! My trusty assistant (and lovely sister), Emily, will be answering questions and comments until I get back. Thanks for your patience and I can’t wait to reconnect when I get back! Love you guys.

One Year Ago: Blueberry Custard Pie with Buttery Pecan Streusel
Two Years Ago: Thin and Chewy Butterfinger Cookies
Three Years Ago: Pesto and Sausage Baked Ziti

Fresh Strawberry Cobbler

Yield: Serves 8

Fresh Strawberry Cobbler

It’s really important to make sure the strawberries are dry. Like, ultra-dry. After washing, pat them dry with layers of paper towels. If your strawberries vary in size, keep the small and medium ones whole and cut the large ones in half - you don't want super small pieces or the filling will turn very jam-like while baking.

If you don’t have buttermilk on hand, it’s super easy to make your own or try subbing in plain yogurt.

Also, the biscuit mixture can easily be put together in a food processor if you’d rather do it that way. Make sure not to overprocess the mixture or the biscuits might be tough and dry.

Ingredients

    Strawberry Filling:
  • 8 cups (about 30 ounces) fresh strawberries, green tops removed, washed and dried very well (see note above about how to cut)
  • 2/3 cup (5 ounces) granulated sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 to 2 teaspoons fresh lemon juice (a good squeeze from half a lemon)
  • Biscuit Topping:
  • 2 cups (10 ounces) all-purpose flour
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons cold butter, cut into pieces
  • 3/4 cup buttermilk (see note above)
  • 1 to 2 teaspoons sugar for sprinkling

Directions

  1. Preheat the oven to 400 degrees F; place an oven rack in the center of the oven.
  2. Lightly grease a 9X13-inch baking pan.
  3. For the filling, in a medium bowl, toss the strawberries with the sugar, cornstarch, salt and lemon juice. Spread evenly in the prepared pan.
  4. For the biscuits, in a medium bowl (wipe the strawberry bowl dry and use that one to save a dish!), whisk together the flour, sugar, baking powder, soda, and salt. Add the butter pieces and cut them into the flour mixture using a pastry blender, two knives, or your fingers, until the butter is in pea-size or slightly smaller pieces.
  5. Stir in the buttermilk until the dough is just combined; don’t overmix! It will be a bit lumpy and it’s ok if there are a few dry streaks here and there.
  6. Scoop out the biscuit topping in 12 or so even spoonfuls, press each portion into a somewhat flat ball and space them evenly over the top of the filling (if your dough is too sticky to press, just drop it directly onto the strawberry filling). Sprinkle the 1-2 teaspoons sugar over the top of the biscuits.
  7. Bake the cobbler for 20-25 minutes until the biscuits are golden on top and the filling is bubbling. To test the doneness of the biscuits, use a knife to gently lift a biscuit up and just slightly away from the filling - if there is wet dough underneath, continue baking for 2-3 minute increments until the biscuits are completely cooked through.
  8. Let the cobbler rest for 10-15 minutes. Serve warm or at room temperature - it’s even more delicious with a big scoop of vanilla ice cream!
http://www.melskitchencafe.com/fresh-strawberry-cobbler/

Recipe Source: strawberry filling from Mel’s Kitchen Cafe, cobbler topping adapted from a recipe in Cook’s Illustrated Complete Cookbook

26 Responses to Fresh Strawberry Cobbler

  1. Becky says:

    Oh my goodness, my daughters will go crazy for this!

  2. Lori says:

    This looks delicious! I’ll have to try to figure out when to make this in the next couple of days.

    How on Earth do you find the time to travel to Ghana with everything you have going on including raising 5 kids? You are superwoman. Safe travels to you and your husband. What a wonderful thing to do.

    • Mel's Kitchen Cafe Admin says:

      Lori – Mel really is superwoman. She does everything! I know she is excited to get back and share her adventure with all of her readers.

    • Mel says:

      Ha! Emily is wrong. I am far from superwoman. But this trip is humanitarian in nature and even though it was difficult to leave, it was a truly amazing experience!

  3. My favorite fruit by far is strawberries! I had no idea they would hold up in a cobbler…this looks amazing!

  4. Debbie K says:

    I am definitely going to try this recipe! What a delicious change from plain old strawberry shortcake! Thanks for the recipe. I know I can always depend on you for something really good.

  5. Erin says:

    I love strawberry cobbler! Have a great trip, Mel! My parents are temple missionaries in Accra if you make it there.

    • Mel says:

      Hi Erin – thanks for the well wishes! We had a great time and actually were near the temple but unfortunately, didn’t see any cute senior missionaries. I couldn’t believe how many people we met there, though, that we actually “knew” through other people. It’s such a small world!

  6. Nicole says:

    Thank you for always being considerate and sharing such wonderful recipes. I may have to add a little chopped rhubarb to the strawberries. My husband loves that combination. Have a safe trip. Good wishes and blessings to you and your family!

    • Mel's Kitchen Cafe Admin says:

      The rhubarb addition sounds delicious. You will have to report back if you try it and let us know how it turns out.

  7. Kathy M says:

    I noticed the cobbler in small ramekins, would you cook them the same amount of time?

    • Mel's Kitchen Cafe Admin says:

      Hello Kathy – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. I think Mel just dished the cooked cobbler into ramekins, but you could certainly bake them that way as well. I would bake for 15 minutes and start checking them after that.

    • Mel says:

      Hi Kathy – Em’s right (thanks, Em!), I just dished it out into the smaller ramekins for serving – those are actually my favorite serving dishes for cobblers and hot fudge pudding cake but I didn’t actually bake the cobbler in them. You definitely could, though! And yes, you’d want to decrease time so the topping doesn’t burn.

  8. Dianne says:

    Just wondering how u think this would be in a cast iron cooked over the fire? while camping, it sounds yummy and different .

    • Mel's Kitchen Cafe Admin says:

      Dianne – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. I think that could definitely work. My husband has made countless cobblers in his dutch oven, and I don’t see how this one would be any different. Good luck if you try it!

  9. Rachel Russell says:

    Well- it is official. This is the best thing we have ever put in our mouths in the history of ever. Thanks Mel!!

    • Mel's Kitchen Cafe Admin says:

      Rachel, Mel will be so excited that you tried it already and loved it! Thanks for reporting back so quickly.

  10. Becky says:

    I made this last night and it was awesome! It was a tiny bit tart which I loved!

    Do you have any thoughts on how it would be with frozen berries?

    • Mel's Kitchen Cafe Admin says:

      Hey Becky – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. I don’t for for sure because I haven’t tried it with frozen berries, but I worry that frozen berries would make this way too soupy. Report back if you try it though!

    • Mel says:

      Hi Becky, I think Emily is right – strawberries, while delicious, are a little finicky in baking because they have so much water content – and frozen strawberries especially. I think it might make the fruit layer too watery but having said that, I love experimenting and if you do, too (which I think you do :), you could try it and add a bit more cornstarch or thaw and drain the strawberries before using.

  11. Susan says:

    Delicious! My kids and I picked strawberries today and this was a perfect way to highlight them. The biscuit part was especially yummy — thanks for another beautiful recipe.

  12. Love fresh strawberries. My fav it strawberry pancakes. We will have to try this with vanilla bean ice cream!

  13. Angie says:

    I’m so glad you shared this yummy-oh-so-wonderful strawberry cobbler! I’ve eaten so many strawberries already this summer and haven’t stopped yet. I’d call it a craving for sure!! But strawberries are the best when they are fresh. Mmmm…strawberries AND cobbler. Can’t wait to make it.

  14. Jen T says:

    We made this and it was soooooo good! My family was kind of hesitant, “cooked strawberries??” but they all loved it!!!! It was all gone very, very quickly.

  15. kayla says:

    Ughhhhh this is SOOOO GOOD! It’s basically all of my strawberry shortcake dreams come true. It was the perfect dessert for the 4th! It was simple and delicious, making it the perfect summer dessert. Can’t wait to make it again!

  16. Holly says:

    I made this for a 4th of July cookout and it was so good that it disappeared quickly! I’m making it again for another cookout tomorrow. This was my first time using a pastry blender and it wasn’t hard at all. So, if you’re a newbie like me, have faith that you can make this and it will taste great! 🙂 Thanks, Mel!

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