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Strawberry Cobbler Recipe

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  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Cobbler recipe combines tender, juicy strawberries with a light and fluffy biscuit topping, baked to golden perfection. The sweet and slightly tart berry filling is thickened with cornstarch and enhanced with a touch of sugar, while the buttermilk biscuit topping adds a comforting, rustic touch. Perfect for a delightful dessert served warm, either on its own or with whipped cream or vanilla ice cream.

Ingredients

Strawberry Filling

  • 6 cups whole fresh strawberries (about 4 cups after quartering)
  • 1/4 cup sugar
  • 1 tablespoon cornstarch

Biscuit Topping

  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 5 tablespoons unsalted butter
  • 1/2 cup cold buttermilk
  • 1 teaspoon vanilla bean paste

Instructions

  1. Prepare the Baking Dish: Spray a 9×9-inch baking dish with nonstick cooking spray and place it on a sheet pan to catch any overflowing berry filling during baking.
  2. Preheat Oven: Set the oven temperature to 375° F (190° C) to prepare for baking the cobbler.
  3. Prepare the Strawberry Filling: Remove the stems from the strawberries and quarter them. In a bowl, mix the quartered strawberries with 1/4 cup sugar and 1 tablespoon cornstarch. Spread this mixture evenly in the prepared baking dish and bake for about 15 minutes until the fruit softens and starts to bubble.
  4. Mix Biscuit Dry Ingredients: While the filling bakes, combine 1 1/4 cups flour, 1/3 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon kosher salt in a medium bowl. Set aside.
  5. Prepare Biscuit Wet Ingredients: Melt 5 tablespoons unsalted butter until hot, either in the microwave or on the stove. Stir in 1/2 cup cold buttermilk and 1 teaspoon vanilla bean paste into the melted butter. The mixture may look slightly curdled, which is normal.
  6. Make the Biscuit Dough: Pour the wet butter-buttermilk mixture over the dry ingredients and stir gently until just combined. Avoid overmixing; stop when no dry spots remain to keep the biscuits light and tender.
  7. Top the Filling: Lightly spray a 1/4-cup measuring cup with nonstick spray. Use it to scoop out biscuit dough portions and drop them evenly onto the warm strawberry filling—one biscuit per serving.
  8. Bake the Cobbler: Return the dish to the oven and bake for 28 to 32 minutes, or until the filling is thick, bubbling, and a toothpick inserted into the biscuits comes out clean.
  9. Cool and Serve: Let the cobbler cool for 10 minutes; the filling will thicken further as it cools. Serve warm, optionally topped with fresh whipped cream or vanilla ice cream.

Notes

  • Placing the baking dish on a sheet pan helps catch any bubbling filling that might overflow during baking.
  • The biscuit dough should not be overmixed to ensure a tender, light texture.
  • If you don’t have vanilla bean paste, pure vanilla extract can be used as a substitute.
  • Serving the cobbler slightly warm enhances the flavor and the texture.
  • This recipe makes one biscuit per serving for easy portioning.

Find it online: https://dishmelt.com/strawberry-cobbler-recipe/