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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.

Strawberry Cobbler with a serving spoon scooping into it.

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.
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 filling in pie plate before being baked.

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 topped with vanilla ice cream on a plate.

Type of Strawberry To Use

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 flavour to make a really yummy cobbler.

Light and Fluffy Biscuit Topping

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.

Storage

Best eaten right after it is made but you can store leftover cobbler for 3 days in an airtight container in the refrigerator. Warm in the microwave before serving

Cobbler with strawberries topped with ice cream.

Ingredients:

-6 cups strawberries, sliced
-1/2 cup sugar
-1 teaspoon lemon juice
-1 teaspoon vanilla extract
-3 tablespoons flour

Topping

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup sugar, plus more on sprinkle on top
  • 4 tablespoons butter, cubed and chilled
  • 1 cup heavy cream
  • 1/4 teaspoon almond extract
  • ice cream or whipped cream

Instructions:

1-Preheat oven to 375 degrees.
2-Lightly grease an 9-inch pyrex dish, a pie plate or individual ramekins.
3-Combine ingredients for filling and place in 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.

Notes:

I use salted butter. If using unsalted, add a pinch of extra salt to the topping.

Nutritional info is provided as an estimate only and will vary based on brands of products used.

Nutrition: 

Calories: 583kcal | Carbohydrates: 81g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 374mg | Potassium: 361mg | Fiber: 5g | Sugar: 43g | Vitamin A: 1000IU | Vitamin C: 102mg | Calcium: 163mg | Iron: 3mg