Strawberry Cobbler
There’s nothing quite like a warm cobbler with a flaky biscuit top and juicy fruit filling—especially when strawberries are in season. Cobblers are simpler to make than pies, with no need for a perfectly rolled crust, and they let you savor that buttery biscuit first, followed by sweet, oozing filling. This strawberry version is a summertime staple, and it’s not complete without a scoop of creamy vanilla ice cream to balance the sweetness.
What You Need to Know
Level: Easy (great for beginners!)
Total Time: 1 hour 10 minutes (includes 10–15 minutes of cooling)
Active Time: 20 minutes (most of the time is baking!)
Yield: 6 to 8 servings (perfect for a family or small gathering)
Ingredients
Filling
Fresh strawberries (hulled and sliced, if desired)
Granulated sugar
Cornstarch (for thickening)
Lemon zest (adds bright, fresh flavor)
Lemon juice (balances the strawberry sweetness)
Vanilla extract (enhances the fruit flavor)
Biscuit Crust
All-purpose flour (the base of the biscuit)
Granulated sugar (adds sweetness to the crust)
Brown sugar (for a deeper, caramel-like flavor)
Baking powder (helps the biscuit rise)
Salt (brings out all the flavors)
Cold cubed butter (for a flaky texture—don’t overmix!)
Half-and-half (or whole milk, for moisture)
Topping
Coarse sugar (such as turbinado, for a crunchy, sweet finish)
How to Make Strawberry Cobbler
Prep the oven and skillet: Preheat your oven to 375°F (190°C). Butter a large (10-inch) cast-iron skillet (or a baking dish of similar size) to prevent sticking.
Make the filling: In a medium bowl, stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla. Set this aside for 10–15 minutes to let the strawberries macerate (release their juices)—this helps the filling become sweet and juicy.
Make the biscuit dough: In another medium bowl, mix together the flour, granulated sugar, brown sugar, baking powder, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles wet sand (you want some small butter chunks left for flakiness). Gradually stir in the half-and-half with a rubber spatula until a wet, shaggy dough forms—don’t overmix!
Assemble the cobbler: Pour the macerated strawberries (and all their juices) into the prepared skillet. Drop large spoonfuls of the biscuit dough on top of the strawberries, leaving some space between each scoop (the dough will spread as it bakes). Sprinkle the coarse sugar over the dough for a crunchy topping.
Bake until golden: Place the skillet on a rimmed baking sheet (to catch any overflowing filling) and bake for 40–45 minutes, or until the biscuit top is golden brown and the filling is bubbling around the edges.
Cool and serve: Let the cobbler cool for 10–15 minutes before serving (this allows the filling to thicken slightly). Serve warm with a scoop of vanilla ice cream—enjoy!
