Homemade Strawberry Cobbler
I must have had at least 50 pounds of strawberries make their way through my kitchen in the past month or so. At least! Some that I picked myself, and some that came from the store. Some that I’ve just devoured by the handful, some that I’ve turned into old-favorite recipes and some that I’ve turned into new recipes that I’ve shared with you here (my crumb bars, strawberry lemonade). Basically, what I’m saying is, I hope you really like strawberries because this strawberry cobbler is not the last you’ll see of them here on the blog this season. It is, however, my current favorite (right next to my strawberry shortcake recipe, anyway!), and I’m hopeful you’ll love it just as much. With its slightly sweet, soft, biscuit-like cobbled topping and juicy roasted strawberries just beneath the surface, what’s not to love?
How to Make Strawberry Cobbler
It probably won’t surprise you that making strawberry cobbler isn’t much different from making any other cobbler recipe that I’ve shared. For more fruit cobbler variations, make sure to check out my blueberry cobbler or peach cobbler.
A Few Tips for Making Strawberry Cobbler
Taste your berries!
If you have freshly plucked, warm-off-the-vine, sun-ripened strawberries they’re probably pretty sweet as they are and you can feel free to cut the sugar a bit (don’t leave it completely out, you need some!).
No food processor? No problem!
I use a food processor to quickly cut together my cobbler topping, but don’t worry if you don’t have one! To make the topping without a food processor, simply stir together the dry ingredients and then use a pastry cutter, two knives, or even a grater to cut the butter into the dry ingredients before stirring in the heavy cream.
Distribute the cobbler topping evenly!
Cobblers are supposed to have a, well, cobbled appearance, so you don’t want the topping to cover all of your berries. However, when dropping the dough over the berries, make sure you distribute it evenly, meaning that you don’t have huge, thick mounds of biscuit in some spots and thin specks in others. Evenly dividing the topping means the cobbler will cook evenly and you won’t have burnt pieces in some spots and raw biscuit in others!
The pan you use matters!
In my recipe I use a glass 8×8 baking dish. A metal dish will work, but keep in mind that the baking time will likely need to be reduced. You could also make strawberry cobbler in a 9×9 baking dish, but keep in mind that will also require a reduction in baking time.
Enjoy! What’s your favorite strawberry recipe?
More Recipes You Might Like:
Peach Cobbler Strawberry Muffins Strawberry Crumb Bars Strawberry Cream Cheese Pie
