Strawberry Cobbler

This strawberry cobbler is one of my favorite desserts when strawberry season arrives. It's juicy, sweet, and a lot like a warm strawberry shortcake.

Prep Time20

Cook Time55

Servings: servings

Author: Miranda Couse

Ingredients

Fruit

8 cups fresh sliced strawberries
1 cup granulated sugar
1/2 cup cornstarch
1 tablespoon fresh lemon juice

Cobbler

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cold (preferrably frozen) butter grated
1 1/4 cups buttermilk

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Instructions

Fruit

Preheat the oven to 375 degrees F. Grease a 9x13 baking dish with nonstick baking spray.
In a large bowl, add in 8 cups fresh sliced strawberries, 1 cup granulated sugar, 1/2 cup cornstarch, and 1 tablespoon fresh lemon juice. Stir until the strawberries are coated with sugar and cornstarch. Set aside to allow the strawberries to release their juices while working on the cobbler.

Cobbler

In a large bowl, add in the 2 cups all-purpose flour, 1/2 teaspoon salt, 2 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda. Stir until thoroughly blended.
Grate the 1/2 cup cold (preferrably frozen) butter directly into the flour mixture. Stop grating and stir occassionally so the butter is distributed and doesn't stick together in a pile.
Once all of the butter is grated into the flour, stir once again to combine the butter and dry ingredients.
Pour the 1 1/4 cups buttermilk into the butter and dry ingredients and stir just until combined.
Stir the fruit mixture once again to evenly distribute the sugar and cornstarch.
Pour the fruit mixture into the prepared baking dish. Spread out evenly.
Add dollops of the cobbler topping on top of the strawberries, evenly distributing it.
Place into the preheated oven and bake for 50 to 55 minutes or until the topping is golden brown and the strawberry filling is bubbling. You can check the biscuit topping for doneness by gently pulling up on it. If it's still doughy underneath, bake longer.
Serve warm with a scoop of ice cream or whipped cream.
Cover and store in the fridge.

Notes

For a cobbler with more juice, reduce the cornstarch to 1/3 cup.

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