Strawberry Cobbler
We have strawberries coming out of our ears… sweet, juicy, red ripe strawberries just begging to be made into something delicious – and of course we’ve done our share of just popping them in our mouths whole too!
I didn’t want to overpower the strawberries – they are so darn good! But I did want to play on the idea of strawberry shortcake, so here’s my take on a cobbler that’s sure to please the whole family!
🧂 Ingredients
- fresh strawberries
- all-purpose flour
- white granulated sugar
- ground cinnamon
- baking powder
- salt
- unsalted butter
- egg
- whole milk
Equipment
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- Measuring Spoons
- Liquid Measuring Cup
- Large Mixing Bowl
- Fork OR Pastry Blender
🔪Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Preheat the oven to 350-degrees F.
- Combine the strawberries, 4 teaspoons flour, cinnamon and 1/4 cup sugar and gently toss to coat.
- Set aside and let the strawberries macerate.
- In a medium bowl, combine the dry ingredients for the topping: flour, sugar, baking powder, and salt. I don’t have a pastry blender, so I just cut in butter with a fork until mixture is crumbly (its a little more work with the fork, but it gets the job done!)
- Add the egg and milk, stirring just until dry ingredients are moistened. I found the mixture to be a bit sticky and dry, so I used my fingers to squish it a bit flat, then laid the pieces over the strawberries.
- Bake until crust is golden brown and filling is bubbly, 35 to 40 minutes.
- Let cool for 5 to 10 minutes before serving.
🍴 Serving Suggestions
Delicious with Homemade Whipped Cream or No Churn Vanilla Ice Cream!
📖 Variations
- Substitute half of the strawberries for chopped fresh peaches for a delicious strawberry peach cobbler.
- Use equal amounts of strawberries, blueberries and blackberries for a triple berry cobbler.
📋 Recipe
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Strawberry Cobbler
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Ingredients
- 1 ¾ pounds fresh strawberries cleaned & sliced
- 4 teaspoons all-purpose flour
- ¼ cup sugar
- 1 teaspoon cinnamon
Topping:
- 1 teaspoon baking powder
- 1 cup flour
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ cup cold unsalted butter cut into small pieces
- 1 large egg lightly beaten
- 3 tablespoons whole milk
Instructions
- Preheat oven to 350°.
- Combine the strawberries, 4 teaspoons flour, cinnamon and ¼ cup sugar and gently toss to coat. Set aside and let the strawberries marinate and get all happy!
- In a medium bowl, combine the dry ingredients for the topping : flour, sugar, baking powder, and salt. I don’t have a pastry blender, so I just cut in butter with a fork until mixture is crumbly (its a little more work with the fork, but it gets the job done!)
- Add the egg and milk, stirring just until dry ingredients are moistened. I found the mixture to be a bit sticky and dry, so I used my fingers to squish it a bit flat, then laid the pieces over the strawberries.
- Bake until crust is golden brown and filling is bubbly, 35 to 40 minutes. Let cool for 5 to 10 minutes before serving. We topped this with the delicious homemade whipped cream from our local farm stand – so darn yummy you’re sure to want seconds!!
