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.
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).
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.
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.
- 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)
- 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
- Preheat the oven to 400 degrees F; place an oven rack in the center of the oven.
- Lightly grease a 9X13-inch baking pan.
- For the filling, in a medium bowl, toss the strawberries with the sugar, cornstarch, salt and lemon juice. Spread evenly in the prepared pan.
- 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.
- 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.
- 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.
- 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.
- 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!
Recipe Source: strawberry filling from Mel’s Kitchen Cafe, cobbler topping adapted from a recipe in Cook’s Illustrated Complete Cookbook