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Strawberry Cobbler is the ultimate spring and summer dish. This recipe is a family favorite that everyone loves to see on the table no matter if you’re serving it for a brunch, a snack, or even dessert.
Fresh Strawberry Cobbler
This strawberry cobbler features fresh strawberries, thickened with sugar and cornstarch topped with sweet and crumbly biscuits served up bubbling hot with fresh whipped cream.
If you want a CAKE with fresh Strawberries in the batter try my Fresh Strawberry Cake! Or this Strawberry Pound Cake with its strawberry glaze swirl is fresh and delightful. Ok ok just one more dessert idea for you, the Fresh Strawberry Cobbler is easy and delicious!
Fruit Cobblers can be made in several ways
Typically cobblers are made in three different ways:
- biscuit topped-fruit cooked on the bottom and topped with sweetened (American style) biscuits
- fruit topped with a biscuit-y topping just crumbled over the top of everything
- the final style is made with a bottom and top crust with fruit in the middle, almost a pie but not as precise as a pie, if that makes sense
This Strawberry Cobbler is the biscuit topped style of a fruit cobbler. I love this kind of cobbler, like in my Rhubarb Cobbler, so delicious!
If you prefer the second style of cobbler you can crumble the biscuit mix over the top of the cooked strawberries before baking in the oven.
What do I need to make this Old Fashioned Strawberry Cobbler?
- corn starch
- all-purpose flour
- milk or buttermilk
- baking powder
- lemon juice
What size pan do I need?
Bake this strawberry cobbler in an 8X8 square pan. Or an 8-9 inch round pan. Or you can also use a 1 1/2 -2 quart baking dish. Any bigger pan that those sizes will make your strawberry layer too thin.
Can I use frozen strawberries in this cobbler?
You can. I have not done it but just simply substitute frozen sliced strawberries for the fresh sliced strawberries. Keep them frozen until ready to use. Measure them straight into the pan for best results.
Why is my cobbler runny?
This cobbler DOES get thick as it cools. When it’s fresh and hot the juices are flowing but as it cools it will thicken up. When fully cold the berries and juices will get thick.
Our other favorite summer desserts!
We love our fruity summer desserts, don’t you? Why not try these tasty fruit-filled desserts.
- Blueberry Grunt
- Strawberry Rhubarb Crisp
- Blueberry Coffee Cake with Streusel
- Raspberry Buckle
- Strawberry Pound Cake
- Rhubarb Cobbler
- Classic Bakewell Tart
- Strawberry Crunch Cake
- Strawberry Shortcake Cookies
- 1/4 cup water
- 1/3 cup sugar
- 1-2 teaspoons lemon juice
- 1 TBSP cornstarch
- 4 cups sliced strawberries
- 1 cup all-purpose flour
- 1/4 cup of sugar+2 TBSP sugar
- 3 TBSP cold butter
- 1 tsp baking powder
- 2 TBSP buttermilk, or milk mixed with vinegar to make buttermilk
- pinch of salt
- 1 egg
- preheat the oven to 400°
- mix the water, sugar, lemon juice, and corn starch together in a saucepan
- add the berries to the water, cook, and stir over medium-high heat until the mixture thickens
- cover and set aside to keep warm
- make the biscuits by mixing the flour, baking powder, and the 1/4 cup of sugar together, reserve the remaining 2 TBSP of sugar
- cut in the butter until it resembles crumbs
- mix the egg and milk together and pour into the flour-butter mix, stir until just combined
- pat the biscuit dough out on a clean counter, cut into 4-6 circles
- pour the warm strawberries into a 1 1/2 quart baking dish, or an 8x8 square pan
- place the biscuits on top of the fruit, pat out any remaining dough and cut out more biscuits if you can, place on top of the fruit
- sprinkle the biscuits with the remaining sugar
- bake for 20-25 minutes until the biscuits are browned and cooked underneath
- serve hot with whipped cream or ice cream
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Amount Per Serving Calories 189Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 157mgCarbohydrates 33gFiber 2gSugar 20gProtein 4g
This nutrition information was calculated using a computer program, results may vary.
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