Fresh Strawberry Cobbler (Printable)

Fresh strawberries bubbly under a golden, tender biscuit topping—a classic comforting dessert ideal for warm weather serving.

# What You Need:

→ Strawberry Filling

01 - 5 cups fresh strawberries, hulled and halved
02 - 3/4 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon pure vanilla extract

→ Cobbler Topping

06 - 1 cup all-purpose flour
07 - 1/3 cup granulated sugar
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt
10 - 6 tablespoons cold unsalted butter, cubed
11 - 1/2 cup whole milk
12 - 1 teaspoon pure vanilla extract

→ Optional Serving

13 - Vanilla ice cream or whipped cream

# How-To:

01 - Preheat the oven to 375°F.
02 - In a large bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until strawberries are evenly coated.
03 - Pour the strawberry mixture into a 9-inch baking dish and spread into an even layer.
04 - In a separate bowl, whisk together flour, sugar, baking powder, and salt until well combined.
05 - Add cubed cold butter to the flour mixture. Use a pastry cutter or clean fingers to blend until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
06 - Stir in milk and vanilla extract until just combined. The dough should be thick and slightly sticky. Do not overmix.
07 - Drop spoonfuls of the dough evenly over the strawberry filling, leaving small gaps for steam to escape and fruit to peek through during baking.
08 - Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
09 - Let cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

# Expert Tips:

01 -
  • The contrast between the tender, slightly sweet biscuits and the tart, juicy strawberries creates pure comfort in every bite
  • It comes together in under an hour but tastes like you spent all day in the kitchen
  • The bubbling fruit juices create their own caramelized syrup at the edges of the pan
02 -
  • Overworking the dough once the liquid is added will make your biscuits tough, so mix just until combined
  • If the fruit seems especially juicy, add an extra tablespoon of cornstarch to prevent a soupy filling
  • The cobbler is done when a toothpick inserted into the topping comes out clean, not when the fruit stops bubbling
03 -
  • Freeze extra strawberries during peak season to make this cobbler year round, though frozen fruit may need a few extra minutes in the oven
  • Use a light colored baking dish to prevent the bottom from overcooking before the biscuits are done

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