Strawberry Cobbler Recipe

Preheat your oven to 375°F (190°C). Lightly butter a 9-inch round or 8x8-inch square baking dish.

Hull and quarter the strawberries. If berries are very large, halve them instead so pieces are roughly uniform.

In a medium bowl combine the strawberries, 1 cup granulated sugar, 1 tablespoon lemon juice, 2 teaspoons cornstarch, 1 teaspoon vanilla extract, and a pinch of salt. Gently toss until fruit is evenly coated and sugar begins to draw juices.

Let the mixture sit 10–15 minutes to macerate while you prepare the topping. This helps create a juicy filling that will thicken as it bakes.

Transfer the macerated strawberries and all accumulated juices to the prepared baking dish, spreading into an even layer. If you like a brighter lemon note, sprinkle the optional 1 teaspoon lemon zest over the fruit now.

In a large mixing bowl whisk together 1½ cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt until well combined.

Add the cold, cubed butter (6 tablespoons) to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This creates flakiness in the biscuits.

In a small bowl whisk the ¾ cup whole milk with 1 beaten egg and ½ teaspoon vanilla extract. Pour the wet ingredients into the flour–butter mixture and stir gently with a spatula or wooden spoon just until combined. The dough should be slightly sticky but hold together; avoid overmixing.

Using a spoon or an ice cream scoop, drop heaping tablespoons of dough over the strawberries, spacing them slightly so steam can escape and the filling can bubble between biscuits. The topping will expand and bake into golden biscuits.

Brush the biscuit tops lightly with 1 tablespoon melted butter and sprinkle 1 tablespoon coarse sugar evenly over the dough for a shiny, crisp top.

Place the dish on a rimmed baking sheet (to catch any bubbling juices) and bake in the preheated 375°F (190°C) oven for 30–40 minutes, or until the filling is bubbly and the biscuit topping is golden brown. If the biscuits are browning too quickly, tent loosely with foil after 20–25 minutes.

Remove from oven and let the cobbler rest 10–15 minutes. The filling will thicken as it cools; resting also makes serving easier.

Serve warm, scooping a biscuit and fruit into each bowl. Optional: top with vanilla ice cream or whipped cream. Leftovers can be refrigerated up to 3 days; reheat gently in a 350°F oven for 10–12 minutes.