Fresh Strawberry Cobbler is sweet and buttery with a tender biscuit-type crust.
This is a classic comforting dessert you’ll want over and over again.
My mom brought me two gallons of fresh strawberries and two gallons of fresh blueberries from her garden. I have been having crazy fun creating recipes with them. Plan to see berry recipes in the next couple of weeks. I hope you enjoy them!
I’ve been wanting to make a Fresh Strawberry Cobbler for a while now. I always wondered why Strawberry Cobbler wasn’t popular. We always had either Blackberry Cobblers or the ever popular Peach Cobbler when I was growing up. I think everybody in the world knows Magic Peach Cobbler. I’ve been making it since I was wee little! It’s good and fast, but not want I wanted this time.
Fresh Strawberry Cobbler
Basically, the crust is a sweet biscuit. I used brown sugar to sweeten it slightly instead of granulated white sugar. The brown sugar adds an extra layer of flavor to this biscuit-type topping that plain sugar doesn’t give it. The oats also add a nice flavor and texture to the crust.
I thickened the strawberries using cornstarch to give the fruit body for the sturdy topping. Strawberry anything has been a perennail favorite of mine. Growing up I always asked my mom to make me this Strawberry Cake for my birthday every year. Now, I feel bad asking her to make it so I make it for myself!
This Fresh Strawberry Cobbler is fabulous served hot with a scoop of good quality vanilla ice cream. It’s also good plain and at room temperature. The strawberries are tart and slightly sweet.
- 4 and 1/2 cup fresh strawberries hulled and cut into quarters
- 1/4 cup granulated sugar you can adjust this depending on sweetness of berries
- 1 tablespoon cornstarch
- 4 teaspoon cold waterCobbler
- 1 and 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup old fashion oats
- 2 tablespoon brown sugar
- 2 tablespoon cold butter cut into cubes
- 1 cup heavy cream
- 1/4 teaspoon vanilla extract
- 2 tabelspoon granulated sugar for top
- In a large pan, place strawberries and sprinkle 1/4 cup sugar over berries and allow to sit 15 to 30 minutes. After time has elapsed, heat to medium heat. Stir together cornstarch and cold water and stir until cornstarch is dissolved. Pour over berries and bring to a boil, stirring and scraping bottom of pot constantly. Remove from heat and set aside.Cobbler
- Combine flour, salt, baking powder, oats and brown sugar. Cut in butter until mixture resembles wet sand. Add heavy cream and vanilla. Stir until combined. This mixture will be thick and crumbly. Do no over-mix.
- Pour strawberry into ramekins or 8.5x11 inch casserole dish. spoon topping over filling, it will be clumpy. Sprinkle top of batter with 2 tablespoon granulated sugar. Bake at 350 degrees F 30 to 40 minutes if using a large casserole dish or 20 to 25 minutes if using small ramekins.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, PaulaI used 4 inch ramekins and baked them for 20 minutes until the crust was light brown.
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Jo Ann Thrasher says
Can I use frozen strawberries? Any changes if I can?
Paula says
Yes, you can use frozen berries. No changes to the recipe.
Diane says
I have lots of frozen rhubarb. Would the recipe change if I combined the two fruits?
Paula says
It’ll be great with rhubarb, just your fruit combination totals the total that is listed
Michelle says
Looks great! Have you made these with frozen berries? Would you modify the recipe at all? Fresh strawberries are not always easy to find where I live so I freeze them when I find them. Thanks!
Julia says
that looks lush will be trying later!