Easy Strawberry Cobbler Recipe
This simple strawberry cobbler features a jammy fruit filling topped with fluffy drop biscuits. Ready in just 25 minutes using fresh or frozen berries.
Ingredients
- For the Strawberry Filling:
- 6 cups fresh strawberries whole (4 cups quartered)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- For the Biscuit Topping:
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter melted
- 1/2 cup cold buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Filling:
- Preheat oven to 375°F.
- Hull and quarter the strawberries. If using frozen, use them straight from the freezer.
- In a large oven-safe skillet or saucepan, combine strawberries, 1/4 cup sugar, and cornstarch. Stir gently.
- Cook over medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and becomes jammy. Remove from heat.
- Make the Biscuit Topping:
- In a medium bowl, whisk together flour, 1/3 cup sugar, baking powder, and salt.
- Melt the butter until hot. Pour cold buttermilk into the hot melted butter and whisk briefly. The mixture will look curdled - this is correct.
- Add vanilla extract to the butter mixture.
- Pour the wet ingredients into the flour mixture all at once. Stir gently until just combined. Don't overmix - the dough should be lumpy.
- Assemble and Bake:
- Transfer the cooked strawberry filling to a 9-inch square baking dish if needed (or keep in oven-safe pan).
- Drop 8-10 spoonfuls of biscuit dough on top of the hot strawberry filling. The biscuits won't completely cover the fruit.
- Bake for 25-30 minutes until biscuits are golden brown and cooked through, and filling is bubbling around the edges.
- Let cool for 10-15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Buttermilk Substitute: Mix 1/2 cup milk with 1 1/2 teaspoons white vinegar or lemon juice. Let sit for 5 minutes before using.
Frozen Berries: Don't thaw frozen strawberries before using. Add them directly to the pan and cook for an extra 1-2 minutes.
Storage: Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds.
Make-Ahead: Prepare the strawberry filling ahead and refrigerate. Reheat until warm before adding fresh biscuit dough and baking.
Variations: Add a pinch of cinnamon or nutmeg to the filling, or mix with other berries for a mixed berry cobbler.
Frozen Berries: Don't thaw frozen strawberries before using. Add them directly to the pan and cook for an extra 1-2 minutes.
Storage: Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds.
Make-Ahead: Prepare the strawberry filling ahead and refrigerate. Reheat until warm before adding fresh biscuit dough and baking.
Variations: Add a pinch of cinnamon or nutmeg to the filling, or mix with other berries for a mixed berry cobbler.
