Strawberry Cobbler Recipes

FRESH STRAWBERRY COBBLER

Steps:

• Beat 1/4 cup softened butter at medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well.
• Add egg and vanilla, beating well.
• Combine 1 1/4 cup flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Spoon mixture into a greased 8-inch square baking dish.
• Arrange strawberries on top, cut side down.
• Combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup chilled butter with pastry blender until crumbly.
• Sprinkle over strawberries.
• Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
• Serve warm with ice cream or whipped cream.

SIMPLE STRAWBERRY COBBLER

Steps:

• Pre-heat oven to 375°F.
• Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish.
• In a medium sized bowl, mix together the flour, baking powder and sugar.
• Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated.
• Spread this over the berries.
• Dot with the butter cubes.
• Bake for 45-50 minutes, until the top is golden and the berries are bubbling.
• Cool slightly before serving.

STRAWBERRY COBBLER

Steps:

• For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside.
• For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix.
• Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
• Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.

STRAWBERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine sugar, water, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until very thick, about 5 minutes. Remove from heat and mix in strawberries. Pour mixture into a 9x13-inch baking dish.
• Stir flour, baking powder, and salt together in a small bowl. Set aside.
• Cream butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Add flour mixture and stir with a spatula just until ingredients are combined. Drop batter by rounded tablespoons over the strawberry mixture. Try to cover as much filling as possible.
• Bake in the preheated oven until topping is golden brown and filling is bubbling, 35 to 40 minutes. A toothpick inserted into the topping should come out clean. Remove cobbler from the oven and let cool. Serve warm or at room temperature.

STRAWBERRY COBBLER

Steps:

• Preheat oven to 375 degrees with racks in middle and bottom. Line a baking sheet with aluminum foil and place on bottom rack to catch any juices that might bubble over. Stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
• Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.
• Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.

STRAWBERRY COBBLER I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish.
• Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
• Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
• Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.

STRAWBERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F. Butter a large (10-inch) cast-iron skillet.
• Stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla in a medium bowl. Set aside to allow the strawberries to macerate while making the biscuit dough.
• Stir together the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Press the cubed butter into the flour with your fingers or a pastry cutter until the mixture resembles wet sand. Gradually mix in the half-and-half with a rubber spatula until a wet shaggy dough forms.
• Pour the macerated strawberries into the prepared skillet, then drop large spoonfuls of the biscuit dough on top, leaving some space between each. Sprinkle the coarse sugar on top of the dough and place the skillet onto a rimmed baking sheet. Bake until the biscuits are golden brown and cooked through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving. Serve with vanilla ice cream.

EASY STRAWBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch cake pan with nonstick spray.
• Unroll, but do not separate, one can of crescent roll dough. Lay the dough flat on the bottom of the prepared cake pan and pour strawberries evenly over top.
• Unroll the remaining dough over the strawberries without separating. Cut butter into cubes and dot over top. Sprinkle with sugar.
• Bake in the preheated oven until golden and bubbly, about 30 minutes.