Fresh Strawberry Cobbler
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Strawberry Cobbler is the ultimate spring and summer
This strawberry cobbler features fresh juicy strawberries, thickened with sugar and cornstarch and topped with sweet and crumbly biscuits served up bubbling hot fresh out of the oven. And because it’s such an easy cobbler recipe you can make it anytime an easy
CAN I USE FROZEN STRAWBERRIES IN THIS COBBLER?
You can! If you have missed the strawberry season or you prefer to EAT fresh fruit and bake with frozen berries then sliced frozen berries work perfectly. Typically in the grocery store, you can find sliced strawberries alongside whole frozen berries. Simply substitute frozen sliced strawberries for fresh sliced strawberries. Keep them frozen until ready to use. Measure them straight into the saucepan or best results.
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. Make this Strawberry Gallete for pie flavor without all the work! Ok ok just one more
If you want strawberry cookies maybe try these Strawberry Shortbread Cookies!
FRUIT COBBLERS CAN BE MADE IN SEVERAL WAYS
Typically cobblers are made in three different ways:
- biscuit topped-fruit, this is fruit filling cooked on the bottom and topped with sweetened (American style) biscuits for the cobbler topping
- fruit cobbled with biscuit-y topping, this one is fruit cooked on the bottom with biscuit dough crumbled on top of it
- 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! Here’s a Peach Cobbler with Bisquick topping, easy and delish!
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?
- strawberries
- corn starch
- sugar-a little bit of this gets sprinkled on top of the cobbler
- all-purpose flour
- salt
- butter
- milk or buttermilk
- baking powder
- egg
- lemon juice
- saucepan
- medium bowl
- 8×8 baking pan or a 10-inch cast-iron skillet
- wooden spoon
WHAT SIZE baking 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.
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. So don’t worry if you think your fresh cobbler has too much liquid it will get thick.
Got leftover strawberry cobbler?
Leftovers can be kept covered with plastic wrap at room temperature for 1-2 days. If you want to keep it store it in the fridge.
Our other favorite summer Fruit 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
Old Fashioned Strawberry Cobbler
Ingredients
Strawberry Filling
- 1/4 cup water
- 1/3 cup sugar
- 1-2 teaspoons lemon juice
- 1 TBSP cornstarch
- 4 cups sliced strawberries
Biscuit Topping
- 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
Instructions
- 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 8×8 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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