Best Strawberry Cobbler

This strawberry cobbler is another gem that I have learned to cook from my grandma, who is an expert in creating the most fantastic desserts. The cobbler is easy to make, filled with juicy strawberries and topped with a golden-brown, buttery biscuit layer. The simple process and best ingredients give it the most authentic flavor.

I have to admit something— I’m obsessed with strawberries. Seriously, type “strawberries” in the website’s search bar, and you’ll find tons of strawberry recipes! Among my favorites, which I always make when I have fresh strawberries on hand, are this creamy strawberry tiramisu, rich and decadent strawberry cheesecake, and a huge batch of homemade strawberry jam.

I enjoy creating quick and easy recipes that are as simple as possible yet packed with tons of flavor. Just like this classic strawberry cobbler, I used basic ingredients and no special tools, so anyone can easily recreate it at home. The blend of sweet strawberries, gooey sauce, and flaky dough makes this the perfect comfort food, and once you try it, it becomes a lovely family tradition. There is nothing better than a warm bowl of coobler with buttery biscuitts topped with ice cream and enjoyed on the porch after a hot summer day.

Why you will love it

• Easy to make: This is one of the easiest desserts to prepare; the ingredients are straightforward, but when combined, they create a harmonious blend of flavors and textures. All you have to do is simmer the strawberry sauce, make the biscuit topping, and bake it.
• Versatile: I like how fuss-free this dessert is; I can make it with strawberries or a medley of berries. If I have time, I choose to make the homemade topping, but you can swap it for store-bought biscuit dough.
• Crowd-pleaser: This strawberry cobbler is simple enough to serve as a weeknight dessert on the porch or at a barbecue party. Additionally, its vibrant strawberry appearance makes it suitable for a fancy date night or when you want to impress guests with something comforting and homemade.

What you will need

For the cobbler filling:

• Berries, citrus, and sweetener: I use ripe strawberries that I macerate for 30 minutes to one hour with sugar, lemon juice, and zest. The lemon helps the strawberries release pectin, which in turn thickens the sauce.
• Vanilla extract: Always use pure vanilla extract for the freshest vanilla flavor. Imitation vanilla extract can be bitter.
• Slurry: I dissolve cornstarch in water and add the slurry to the strawberry mixture to thicken it. This way, the cobbler is not too liquidy, and the biscuits stay crisp.

Biscuit topping:

• Dry ingredients: All-purpose flour, baking powder, and kosher salt. To make this gluten-free, use a 1:1 gluten-free flour substitute.
• Sugar: Again, white granulated sugar is best here for the flavor and the texture.
• Dairy: Real butter, cold and cubed to make gaps in the dough for a flakier crust. I also add buttermilk to help activate the baking powder and to add a tangy flavor and fluffier texture to the biscuits.

How to make

Prepare the pan: First, I grease a baking dish with butter and set it aside.

Clean: I soak my strawberries in cold water mixed with a teaspoon of baking soda to remove dirt and other unwanted materials, then let them sit for 15-20 minutes before rinsing. Then, I let them drain before slicing them into halves or quarters.

Macerate: Next, I add lemon juice, zest, sugar, and strawberries to a saucepan, and let them macerate for 30 minutes to one hour.

Simmer: After that, I add the saucepan over medium heat and stir with a wooden spoon until it comes to a boil. I reduce the heat to medium and simmer the mixture for 15 minutes.

Thicken: In a small bowl, I mix the cornstarch in the water until it dissolves. Then, I add it to the strawberry mixture and bring it back to a boil, stirring frequently, for two or three minutes until it thickens. After, I pour it into the prepared baking dish.

Topping: I whisk flour, sugar, salt, and baking powder in a medium-sized mixing bowl. I cut in the butter using a pastry blender until it resembles crumbly pieces and stir in the buttermilk just until it is moistened.

Bake and serve: Then, I use a cookie scoop to drop spoonfuls of dough onto the strawberry mixture in the baking dish. Lastly, I bake the strawberry cobbler for 30 to 35 minutes or until the top is golden brown and the sauce is bubbly. I serve it warm with ice cream or whipped cream.

Expert tip

Why macerate strawberries

Macerating strawberries is just the process of tossing them in sugar and letting them sit for a while until they release their juices. I do this when making this strawberry cobbler because it makes syrupy juice, which makes it even sweeter. Set them aside for 30 minutes to a couple of hours, until the sugar has drawn out the water from the strawberries. If you let them sit for 30 minutes, they will be soft and juicy but not as syrupy. Wait an hour for the syrup to be created. If you leave them overnight, they will be smooth and soaked in syrup with a strong, sweet taste.

More tips to consider

• Soak strawberries in cold water with a teaspoon of baking soda to remove all the dirt and pesticides.
• Stir your cornstarch well in warm water so that it is fully absorbed before adding it to the strawberry sauce to prevent lumps.
• If strawberries are not in season near you, frozen strawberries are a suitable alternative, as long as you thaw them thoroughly and pat them dry.
• Precooking the sauce before baking helps prevent the cobbler from becoming doughy or soggy.
• Short on time? Use pre-made refrigerated biscuit dough instead of making your own.

Recipe variations and add-ins:

• More berries: Turn the strawberry cobbler into a mixed berry cobbler by adding raspberries, blackberries, and blueberries.
• Other fruits: Alternatively, add different fruits, such as chopped apples, pears, apricots, or peaches.
• Different citrus: Experiment with a distinct citrus fruit, such as a lime or an orange.
• More flavors: Instead of vanilla extract, try using a different flavor, such as butter, orange, lemon, or almond.
• Cover the top: Try using one solid sheet of dough or use a pie crust for the top and press fresh strawberry slices into it to create a big layer of dough and strawberries.

Serving suggestions:

I love strawberries and have tried them in hundreds of ways. This cobber is one of my favorite ways to enjoy sweet and ripe strawberries. I like topping mine with vanilla ice cream, a dollop of homemade whipped cream, and vanilla strawberry crumbs for some texture.

This is the perfect dessert to whip up on a weeknight, but also great for a Sunday brunch. I serve it along with strawberry margaritas for the adults and banana strawberry smoothies for the kids. This is also the perfect treat at a barbecue party, after some grilled chicken or turkey burgers. The tangy and sweet cobbler is light and refreshing, and ideal after a copious meal.

How to store:

• Refrigerate: Let the cobbler cool completely before covering it or transferring it to a sealed container. It can be stored in the fridge for up to four days.
• Freezing: To freeze, wrap the item in plastic wrap, then foil, and place it in a freezer bag. You can keep it frozen for 30 to 60 days.
• Defrost: The night before serving, put the frozen cobbler in the fridge to thaw.
• Reheating: You can reheat in the microwave for 60-90 seconds.

Frequently asked questions

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