SOUTHERN HOMEMADE STRAWBERRY COBBLER RECIPE

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Southern Homemade Strawberry Cobbler Recipe {fresh or frozen} is a classic dessert recipe that’s easy to make. It’s delicious served warm with vanilla ice cream. This recipe doesn’t use Bisquick or cake mix

Strawberry Cobbler with ice cream

 

SOUTHERN HOMEMADE STRAWBERRY COBBLER RECIPE

Summer berries scream for homemade desserts like this Strawberry Cobbler. 

I made biscuits with all butter for the top crust of my strawberry cobbler. I made them using all butter so they’re more like a pastry than biscuits.

Brown sugar, cornstarch, vanilla, and Amaretta combine with strawberries and make a jammy strawberry filling.

Southern Homemade Strawberry Cobbler

INGREDIENTS FOR STRAWBERRY COBBLER

  1. Flour.
  2. Baking soda.
  3. Salt.
  4. Butter.
  5. Buttermilk.
  6. Cinnamon and sugar.
  7. Strawberries. You can use fresh or frozen berries. If you use frozen you do not have to thaw them first. Furthermore, you can stem the strawberries and measure them or measure them after you cut them up. You can even double the strawberries and leave the topping ingredient amounts the same. It all depends on what crust to filling ratio you prefer. I like as much or more crust to the filling.
  8. Brown sugar. Light or dark brown.
  9. Cornstarch. Can be omitted but it makes the sauce thicker.
  10. Vanilla extract. You can use all vanilla and omit the amaretto if you want.
  11. Amaretta liquor. Or, you can use 1 tablespoon almond liquor. Refer to Alcohol Substitutions in Cooking for more subs.

Furthermore, you can substitute any berry or fruit for strawberries. You can even mix them and use blueberries, blackberries, and strawberries for example.

Strawberry dessert in pan

METHOD FOR MAKING HOMEMADE STRAWBERRY COBBLER

First, you’ll make the dough for the top. I made it then refrigerated it to get the butter really cold so that’s why you’ll make it first. 

The method is the same for making biscuits. You can do it by hand. I chose to use my food processor. 

In a food processor, add the flour, baking powder, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is “shaggy” looking. (The dough will be a little dry.) Turn the dough out onto a sheet or wax paper or parchment paper and pat it into a 1-inch thick square. Wrap the paper around the dough and place it in the freezer while you make the filling.

Strawberry Cobbler with ice cream

In a 10-12 inch baking dish, add the strawberries, brown sugar, cornstarch, vanilla, and amaretto. Toss to coat the berries, then level them evenly in the pan.

Take the dough out of the freezer and cut the dough into 1-inch squares. Place the squares on top of the strawberry mixer. Melt 2 tablespoons of butter and brush the tops of the biscuits with the butter. Sprinkle cinnamon and sugar over the top. I used about 2 tablespoons of granulated sugar and 1/2 teaspoon ground cinnamon.

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Southern Homemade Strawberry Cobbler Recipe

Strawberry Cobbler

SOUTHERN HOMEMADE STRAWBERRY COBBLER RECIPE

Southern Homemade Strawberry Cobbler Recipe {fresh or frozen berries} classic dessert recipe, great with ice cream. no Bisquick or cake mix
Author: Paula
5 from 6 votes
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8 servings

Ingredients

For the biscuits

  • 2 and ½ cups all-purpose flour
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • 12 tablespoons salted butter very cold, cubed + more for brusing on tops
  • ¾ cup buttermilk very cold
  • cinnamon sugar for sprinkling

For the filling

  • 8 cups strawberries fresh or frozen, stemmed and halved
  • cup light brown sugar packed
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • ¼ cup Amaretta liquor or 1 tablespoon almond extract
  • cup water

Instructions

  • Preheat the oven to 400°F. Spray a 10-12-inch pan with non-stick spray

Make the biscuits

  • In a food processor, combine the flour, baking powder, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.
  • Turn the dough out onto wax paper or parchment paper and pat into a 1-inch thick square. Fold the paper around it and place in the freezer while you prep the strawberries.

For the strawberries

  • Meanwhile, make the filling. In your 10-12-inch baking dish, toss together the strawberries, brown sugar, cornstarch, amaretto, water, and vanilla.
  • Remove the biscuits from the freezer, brush with melted butter, and sprinkle with cinnamon sugar. Cut into 1-inch squares and arrange the biscuits on top of the strawberries.
  • Place the dish on a baking sheet. Bake for 45 to 50 minutes, until golden on top. Let cool for 5 minutes. Serve warm or at room temp with ice cream.

Notes

Melt 2 tablespoons of butter and brush the tops of the biscuits with the butter. I used about 2 tablespoons of granulated sugar and 1/2 teaspoon ground cinnamon to sprinkle over the butter.

Nutrition

Calories: 395kcal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 310mg | Potassium: 387mg | Fiber: 4g | Sugar: 17g | Vitamin A: 579IU | Vitamin C: 85mg | Calcium: 100mg | Iron: 3mg
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4 Comments

  1. Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  2. 5 stars
    This recipe brings me back to my Southern roots and all the church pot lucks where I had this recipe. LOVE IT!

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!