Perfect Strawberry Cobbler
Cardamom makes this traditional strawberry cobbler with a drop biscuit topping sing.
Serves6 to 8
Prep20 minutes to 25 minutes
Cook50 minutes to 55 minutes
Strawberry cobbler reminds me of strawberry shortcake, with one very important difference: It’s easier. Just bake everything together in one dish and skip the individual assembly. When it’s baked together, the strawberries soften in the syrup that soaks right into tender biscuits baked on top. The combination is so good, I don’t even need whipped cream or vanilla ice cream on top.
The Main Ingredients in Strawberry Cobbler
Here’s what you’ll need to make strawberry cobbler.
- Strawberries: Don’t stress if your berries aren’t perfect. Strawberry cobbler is a great way to turn even not-so-great strawberries into a delicious dessert. After you clean them, trim off the tops and then halve them. Quarter any big guys so all the pieces are about the same size.
- Sugar: Granulated sugar sweetens both the filling and the cobbler topping.
- Cornstarch: This helps thicken the juices from the strawberries.
- Flavorings: Ground cardamom adds a nice subtle hint of warm spice that’s a nice change from cinnamon. Lemon balances out all the sweetness, and vanilla adds some sweet notes.
- Cream: Heavy cream holds the cobbler topping together and keeps it tender; brushing some on top helps the biscuits brown.
- Dry ingredients: You’ll need flour, baking powder, and salt.
How to Make Strawberry Cobbler
- Make the filling: Toss cut strawberries with sugar, cornstarch, lemon zest and juice, vanilla extract, and salt. Transfer the strawberry mixture into a baking dish that can hold at least 2 quarts.
- Make the topping: Stir together all-purpose flour, sugar, baking powder, salt, and cold heavy cream into a wet dough. Drop the dough onto the strawberries with a 1/4-cup measuring cup. Brush more cream onto the topping and sprinkle with some coarse sugar if you want some extra sparkle and crunch.
- Bake: Bake until the filling is bubbling and the top of the cobbler is light brown. Don’t dive in right away, though, as the filling is really hot and a bit thin at this point. After it’s cooled a bit, serve as is or top with whipped cream or vanilla ice cream.
If You’re Making Strawberry Cobbler, A Few Tips
- Don’t forget the baking sheet. The strawberries can let out a lot of juice when baking, so make sure the baking dish is sitting on a baking sheet to catch any sticky juices. It’s much easier to clean off a baking sheet than the bottom of the oven.
- Cut the strawberries into the same size. Strawberries can come in various sizes even in the same basket, so just focus on cutting them all to the same size so they cook to the same texture in the filling.
- Be patient with the cooling. After the cobbler comes out of the oven, let it sit for 45 minutes to allow the juices to thicken up into a nice syrup. Don’t worry — it’ll still be warm at this point to serve.
How Long Is Strawberry Cobbler Fresh in the Fridge?
Cover up any leftover strawberry cobbler, or transfer it to an airtight container, and refrigerate for up to 4 days. You can rewarm it in a low oven if desired. An editor who made this cobbler suggested eating it for breakfast with some Greek yogurt, which I highly encourage.
Strawberry Cobbler Recipe
Cardamom makes this traditional strawberry cobbler with a drop biscuit topping sing.
Prep time 20 minutes to 25 minutes
Cook time 50 minutes to 55 minutes
Serves6 to 8
Nutritional Info
Ingredients
For the filling:
Butter or cooking spray
- 2 pounds
strawberries
- 1
medium lemon
- 1 teaspoon
vanilla extract
- 3/4 cup
plus 2 tablespoons granulated sugar
- 3 tablespoons
cornstarch
- 1 teaspoon
ground cardamom
- 1/2 teaspoon
kosher salt
For the cobbler topping:
- 1 1/2 cups
all-purpose flour
- 1/4 cup
granulated sugar
- 1 1/2 teaspoons
baking powder
- 1/2 teaspoon
kosher salt
- 1 1/3 cups
plus 1 tablespoon cold heavy cream, divided
- 1 teaspoon
coarse or demerara sugar (optional)
Vanilla ice cream or whipped cream, for serving (optional)
Instructions
Make the filling:
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat a 9-inch square or other 2-quart baking dish with butter or cooking spray. Place on a baking sheet.
Trim the stems from 2 1/2 pounds strawberries. Halve the strawberries or quarter if large (about 6 1/2 cups) and place in a large bowl. Finely grate the zest of 1 medium lemon over the strawberries. Juice the lemon until you have 2 tablespoons, then pour the juice over the strawberries.
Drizzle 1 teaspoon vanilla extract over the strawberries. Sprinkle with 3/4 cup plus 2 tablespoons granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cardamom, and 1/2 teaspoon kosher salt. Gently toss until everything is evenly coated. Scrape everything, including any juices, into the baking dish and spread into an even layer.
Make the topping:
Place 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine. Pour in 1 1/3 cups of the cold heavy cream and stir until a sticky dough forms.
Drop 1/4-cup portions of the topping (about 8) onto the strawberries, spacing them evenly apart. Brush the cobbler dough with the remaining 1 tablespoon heavy cream and sprinkle with 1 teaspoon coarse or demerara sugar if desired.
Bake until the topping is set and light golden brown, and the filling is bubbling, about 50 minutes. Let cool for at least 45 minutes before serving so the filling can thicken up. Serve warm or at room temperature with vanilla ice cream if desired.
Recipe Notes
Storage: Leftover cobbler can be refrigerated in an airtight container for up to 4 days.