Savor the Season: Fresh Strawberry Cobbler for a Sweet Summer Finish
Summer’s sweetest gift? Strawberries, and this Fresh Strawberry Cobbler lets them shine in the most delicious way. With juicy, syrupy berries baked beneath a golden, buttery biscuit crust, this classic dessert is a cozy crowd pleaser that tastes like sunshine in every bite. It’s simple, seasonal, and food-safe, making it a perfect way to close out your summer menu.
Whether you’re picking berries at the farm or grabbing a pint from the market, this cobbler turns fresh fruit into a comforting treat that feels both nostalgic and new. Serve it warm with a scoop of vanilla ice cream, and you’ve got summer in a bowl.
Strawberry Filling
2 pounds Fresh strawberries - hulled and quartered
1/3 C Granulated sugar.
3 tsp Cornstarch.
3 tsp Lemon juice - freshly squeezed
1/2 tsp Ground cinnamon
Biscuit Crust
1- 3/4 C All-purpose flour
1/3 C + 1 tbsp Granulated sugar - divided
2 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
8 tbsp unsalted butter - very cold and cut into small cubes
3/4 C Buttermilk - very cold
Egg Wash
1 large egg
1 tbsp buttermilk.
How to Make This Recipe
Preheat your oven to 350°F. Butter a 2-quart baking dish and set it aside.
In a large mixing bowl, combine the strawberries with the sugar, cornstarch, lemon juice, and ground cinnamon. Set the strawberry filling aside while you prepare the biscuit topping.
In a separate medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter to the flour mixture and rub it into the flour using your thumbs and index fingers until it resembles coarse crumbs. Some large chunks of butter are totally fine.
Make a well and the center of the flower mixture and pour the buttermilk into the well. Use a large wooden spoon to mix the dough until all of the flour is moistened and it starts to clump together.
Pour the strawberry filling into the prepared baking dish. Pat out several flattened discs of biscuit dough with your palms and place them on top of the strawberry filling. Some strawberry filling poking through is perfectly fine.
In a small bowl, whisk together the egg and milk. Use a pastry brush to brush the biscuit topping with the egg wash. You may not use all of the egg wash.
Sprinkle the remaining sugar over the cobbler and place the dish on a baking sheet in case any filling bubbles over. Bake the cobbler in the preheated oven for 45 to 50 minutes until golden brown on top and bubbly.
Allow the cobbler to cool slightly and serve it warm with scoops of vanilla ice cream.
Recipe and photo from Pink Owl Kitchen
