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Strawberry Cobbler

Strawberry cobbler with golden-brown buttermilk biscuit topping and juicy strawberries baked until bubbly around the edges. Sweet-tart filling peeks through spoonfuls of tender biscuit dough for a classic summer dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Strawberry filling
  • 3 lb fresh strawberries hulled and halved
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon
Biscuit topping
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup cold butter cubed
  • 0.75 cup buttermilk
  • 2 tbsp coarse sugar for sprinkling

Equipment

  • 1 sheet pan
  • 1 9x13 inch baking dish

Method
 

Bake the cobbler
  1. Preheat your oven to 375°F. Set a 9x13 inch baking dish nearby for filling and topping.
  2. Combine fresh strawberries, granulated sugar, cornstarch, fresh lemon juice, vanilla extract, and cinnamon in a large bowl and toss gently until coated. Pour the strawberry mixture into the 9x13 inch baking dish.
  3. Whisk together all-purpose flour, baking powder, and salt in a separate bowl. Cut in cold butter until the mixture resembles coarse crumbs.
  4. Stir in buttermilk until just combined. Drop spoonfuls of biscuit dough over the strawberry mixture, leaving some filling visible, then sprinkle with coarse sugar.
  5. Bake for 40 to 45 minutes at 375°F until the topping is golden brown and the filling is bubbly around the edges. Let rest 10 minutes before serving.

Notes

For thick, glossy filling, make sure the cornstarch and sugar are fully coated on the strawberries before baking. Store covered in the refrigerator up to 3 days; rewarm individual portions in the microwave. Freezing is not recommended because the biscuit topping can lose texture after thawing. For a lighter option, use low-fat buttermilk and reduce the granulated sugar by 2 to 4 tbsp without changing the baking time.