Strawberry Cobbler

 

Strawberry Cobbler

A wonderfully delicious, juicy, and easy Strawberry Cobbler with a light and fluffy biscuit topping. Serve with vanilla ice cream for an out of this world spring or summer dessert.

I love a fresh-baked cobbler still warm from the oven topped with vanilla ice cream. I eat it slowly so that the ice cream has time to melt and blend with the cobbler juices.

Strawberry Cobbler

 

Peach Cobbler always seems to be the most popular cobbler and with good reason. Talk about delicious.

You don’t see many Strawberry Cobblers and I don’t know why because strawberries cook up just as well in cobblers as peaches do.

Strawberry Cobbler

We have a strawberry/peach farm right at the entrance to our neighborhood and I’ve been making frequent stops to buy strawberries. I always get the smallest basket they have because they are so extraordinarily ripe they really don’t last longer than a day or two. Plus it is so easy to just stop by and get more.

Strawberry Cobbler

If you can’t use very ripe, in season strawberries I would just use frozen. The average strawberries you buy at the grocery store just won’t have enough juice or flavor to make a really yummy cobbler.

My favorite part of a cobbler is the light and fluffy biscuit topping. If you can, use a southern flour like Martha White or White Lily for an extra tender topping.

Strawberry Cobbler

Strawberry Cobbler
 
A wonderfully juicy strawberry cobbler with a light and fluffy topping. Serve with ice cream for a spectacular spring dessert.
Recipe type: Dessert
Serves: 5
Ingredients
Filling
  • 6 cups strawberries, sliced
  • ½ cup sugar
  • 1 teaspoon lemon juice
  • 3 tablespoons flour
Topping
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar, plus more on sprinkle on top
  • 4 tablespoons butter, cubed and chilled
  • 1 cup heavy cream
  • ¼ teaspoon almond extract
  • ice cream or whipped cream
Instructions
  1. Preheat oven to 375 degrees.
  2. Lightly grease an 8-inch pyrex dish or individual ramekins.
  3. Combine ingredients for filling and place in pyrex dish.
  4. To make topping, combine all of dry ingredients. Cut in butter until it resembles coarse meal. (I use my fingers for this. Don’t work the butter in too much or biscuit will toughen up.)
  5. Add cream and almond extract and mix just to incorporate. Spoon filling on top. It will be clumpy- that’s OK. Sprinkle with sugar to give some shine.
  6. Bake until golden brown and biscuit is cooked all the way through, about 30-40 minutes. If making individual servings, check after 20 minutes. Serve with ice cream.

 

 

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18 thoughts on “Strawberry Cobbler

  1. I made this on Sunday, and it was delicious! I used strawberries, raspberries, and blueberries and baked it in a 8-in square pan. I only had to bake it for around 20-25 minutes and it was perfect. I’m adding this to my recipe book, thanks for sharing!

  2. Oooh, so jealous you have a farm at the entrance to your neighborhood! What a treat to be able to get such nice fruit nearby. I think I’ve made crisps but never a cobbler…but I love the idea of individual ones like these. And who doesn’t like a yummy biscuity topping!!!

  3. I am allll about cobblers during the summer with some vanilla ice cream! It’s one of my favorite desserts this time of the year! It’s funny because any other time I don’t really want them but warm weather comes around and I can’t get enough! This looks so good!

  4. The topping on this cobbler is some serious business! This is one of the best looking cobblers I’ve seen. I have plenty of strawberries, too — pinning!

  5. I’m jealous too. I love love love strawberries and peaches!! I just haven’t seen any peaches around here yet. But strawberries I have. And I can’t stop buying them when I see them. Anyway, you’re right, why just peach cobblers? This strawberry cobbler is calling my name! And you just reminded me… I’ve run out of strawberries! Oh no!

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