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Strawberry Cobbler

Strawberry cobbler with a golden-brown buttermilk biscuit topping and juicy berries baked until bubbly around the edges. Fresh, sweetened strawberries are thickened with cornstarch so the filling peeks through the rustic biscuit drops.
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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: 360
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 cup 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

Equipment

  • 1 sheet pan
  • 1 9x13 inch baking dish

Method
 

Preheat and make filling
  1. Preheat your oven to 375°F. Assemble a 9x13 inch baking dish and set it aside.
  2. In a large bowl, combine strawberries with granulated sugar, cornstarch, fresh lemon juice, vanilla extract, and cinnamon; toss gently until coated. Pour the strawberry mixture into the 9x13 inch baking dish.
Make biscuit topping and assemble
  1. In a separate bowl, whisk all-purpose flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Stir in buttermilk until just combined, keeping the dough slightly thick. Drop spoonfuls of biscuit dough over the strawberry mixture, leaving some filling visible, then sprinkle with coarse sugar.
Bake and rest
  1. Bake at 375°F for 40-45 minutes until the top is golden brown and the filling is bubbly around edges. Watch for bubbling at the sides as a visual cue that the cornstarch has set.
  2. Let the cobbler rest for 10 minutes at room temperature before serving. This rest helps the filling thicken slightly and set.

Notes

Pro tip: Keep the butter cold and stop mixing as soon as the buttermilk is incorporated—this helps the biscuit topping stay tender. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave. Freezing: yes, freeze baked portions up to 2 months, thaw overnight in the fridge and reheat until warm. For a lower-sugar option, use a 1:1 granulated sugar substitute for the strawberry filling (and taste once before baking, since sweetness can vary).