Strawberry season is in full force here in Florida and I am having fun celebrating all of this crimson fruit’s possibilities. Move over shortcake, Fresh Strawberry Cobbler is going to be on repeat all season long.
Why does strawberry shortcake get all the fun? There’s something magic about baked fruit that softens in the oven as it releases all of its juices and mingles with a flaky biscuit topping. This rustic dessert is total comfort every time.
Living in Florida where strawberry season has its own festival and strawberry season means trips to go pick berries, I am always looking for new ways to incorporate them into dishes. Fresh Strawberry Cobbler is one of my family’s favorites.
Cobblers are just one of those cozy desserts that seem universally loved. Whether it’s fresh out of the oven begging to be topped with vanilla ice cream or stealing a bite from the pan the next day, they’re always a food that feels like a warm hug.
One of the reasons I love making cobblers is how easy they are. This is a fun dessert to get your kids into the kitchen and allow them to help. It’s equally perfect for novice bakers and the seasoned chef alike.
With just a handful of ingredients the biscuit topping bakes up buttery and lightly sweet. Once you get the easy method down for making the topping you can swap out the fruit filling depending upon what’s in season and what calls your name at the farmer’s market. For me, it was the beautiful strawberries I picked myself.
Cozy Comfort with Fresh Strawberry Cobbler
In just two easy steps you will be perfuming your home with this cheery cobbler. Unlike other types of biscuits this biscuit topping requires no folding or cutting. It’s just as effortless as it’s delicious!
- Preheat your oven to 350 degrees and spray a baking dish with nonstick baking spray or grease with butter.
- Prepare your fruit filling. Hull and slice your strawberries, keeping the slices about the same size. Add your lemon juice, sugar, and cornstarch, stirring to combine.
- The key to the biscuit topping is really cold butter. You can even put it in the freezer. Don’t over work the dough, and make sure the butter stays cold. As the biscuit topping bakes and the butter melts, this is what creates that flaky texture.
- Add your flour, sugar, and baking powder to a bowl. Add the cold butter.
- Using either a pastry cutter or two forks, break the butter up into the flour mixture. it should resemble crumbly sand.
- Pour the heavy cream into the flour and butter mixture. Stir until a sticky dough forms. Don’t over work the dough!
- Pour the strawberry mixture into a prepared baking dish.
- Using an ice-cream scoop or spoon scoop out portions of the biscuit topping all over the top.
- Bake your cobbler for 35-40 minutes until the topping is golden brown and the berries are bubbly.
- The only question, how many scoops of ice-cream are you adding?
Are you looking for more berry inspiration? Make sure you check out my recipe for Mascarpone Lemon Raspberry Tarte.
Fresh Strawberry Cobbler
- 2 mixing bowls
- 1 baking dish
- 4 cup fresh strawberries, hulled and sliced
- 2 tbsp sugar
- 2 tbsp cornstarch
- juice of one lemon
- 1 1/2 cups flour
- 1 stick cold butter, cubed
- 1 tsp baking powder
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- Preheat your oven to 350 degrees. Spray a baking dish with nonstick baking spray or grease with butter. Set aside.
- Add the strawberries, lemon juice, cornstarch, and sugar to abowl and mix to evenly combine. Set aside.
- Add the flour, sugar, and baking powder to another bowl. Add in the cold butter.
- Using either a pastry cutter or two forks break the butter into the flour mixture until it resembles wet sand.
- Slowly pour in the heavy cream, mixing to just combine. The dough should be sticky.
- Pour the strawberry mixture into the prepared baking dish.
- Use either a spoon or ice-cream scoop to portions scoops onto the top of the strawberries.
- Bake for 35-40 minutes until the topping is golden brown and the berries are bubbly.