Strawberry Cobbler Baked Treat

This classic strawberry cobbler is everything I crave when berries come into season—juicy, bubbling fruit tucked beneath a golden, tender biscuit topping and finished with a scoop of creamy vanilla ice cream. It is comfort food at its best and a fantastic crowd-pleaser whether you are capping off a summer barbecue or just need a bit of nostalgia on a cool spring night.

No matter how often I make this, friends ask for the recipe after the first bite. My first taste took me straight back to lazy summer afternoons at my grandmother's dining table.

Ingredients

• Strawberries: Sliced fresh strawberries are the star so seek out berries that smell fragrant and are firm yet juicy
• Sugar: Just the right amount for sweetness and to draw juices out of the fruit
• Lemon juice: Freshly squeezed brightens up the berries enhances flavor balance
• Flour: A spoonful in the filling thickens the juices and also forms the base of the topping
• Almond or vanilla extract: A little boosts the strawberries' flavor vanilla is milder and lovely too
• Salt: Just a pinch deepens and balances all the sweet and fruity flavors
• Baking powder: Gives the biscuit topping lift and tenderness
• Cold butter: Ensures a flaky crumb on top dice it straight from the fridge for best texture
• Buttermilk or heavy cream: In the topping choose buttermilk for tang or cream for extra richness look for real buttermilk at the store
• Coarse sugar or granulated sugar: For sprinkling overtop adds sparkle and crunch regular works just fine if you do not have coarse
• Melted butter: For topping helps the crust crisp and brown as it bakes
• Vanilla ice cream: For serving the perfect finish for warm cobbler creamy chill against hot berries is pure joy

Step-by-Step Instructions

Prepare the Baking Dish:

Generously butter a ten inch cast iron skillet or a similar sized baking dish This helps prevent sticking and gives the crust extra buttery flavor

Mix the Strawberry Filling:

In a big mixing bowl combine sliced strawberries sugar fresh lemon juice flour almond or vanilla extract and salt Stir until sugar dissolves and juices just begin to pool Transfer this fruit mix into your prepared skillet spreading evenly

Make the Cobbler Topping:

In a separate bowl whisk together the flour baking powder and salt Add cold diced butter and mix with a pastry cutter two forks or your fingertips until there are pea sized crumbs If using a food processor pulse gently until crumbly

Form the Dough:

Pour buttermilk or heavy cream into the flour and butter mixture Stir or pulse until the dough holds together Do not overmix or the biscuits will get tough

Top the Berries:

Grab palm sized pieces of dough and gently pat out to about a quarter inch thickness Place dough disks on top of the berry layer so the filling peeks through in spots This lets steam escape while baking

Finish and Bake:

Brush the surface with melted butter and sprinkle on sugar for sparkle and crunch Place the skillet on the middle oven rack Bake at three hundred seventy five degrees for about thirty to thirty five minutes until the topping is golden brown and the berry filling bubbles up around the edges

Serve It Up:

Let cobbler cool slightly to set up Spoon out big helpings into bowls and top with scoops of vanilla ice cream Serve warm for the dreamiest dessert experience

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My favorite thing is watching the way the house fills with the aroma while it bakes bright strawberries and real butter swirling into the air. When we serve this at family gatherings there are never leftovers and the memory of passing the vanilla ice cream around the table stays with me long after.

Storage Tips

This cobbler keeps best at room temperature under a loose cover for up to twenty four hours Refrigerate for longer keeping and rewarm scoops in the oven or microwave for the flakiest texture. To freeze store baked cobbler in airtight containers for up to three months and warm in a low oven before serving. I often make a double batch and freeze half so delicious cobbler is always close by

Ingredient Substitutions

Feel free to use frozen sliced strawberries just thaw and drain well to avoid sogginess. Swap out almond extract for vanilla if anyone in your group has nut allergies or if you prefer a simpler flavor. Heavy cream in place of buttermilk makes for a slightly denser but still utterly delicious topping. I sometimes blend in a half cup of blueberries or raspberries when I want a mixed berry version

Serving Suggestions

Fresh whipped cream is also wonderful in place of ice cream especially if you infuse it with a touch of lemon zest. For a brunch buffet serve this cobbler in smaller ramekins alongside coffee or strong black tea. Leftovers if you have any come breakfast time are stellar topped with plain yogurt and a handful of toasted nuts

Cultural and Historical Context

Cobbler has roots deep in American farmhouse cooking where seasonal fruit became cozy desserts with whatever basic pantry staples were available. This strawberry version offers a sweet nod to Southern kitchens in early summer but you will find variations all over the country. For me baking cobbler always feels like carrying on a tradition of using what is freshest and celebrating community at the table

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This strawberry cobbler is a timeless dessert that blends homemade comfort with seasonal freshness. A truly perfect treat for any occasion.

Frequently Asked Questions

→ How do I keep the cobbler topping tender?

Use cold butter and minimal mixing for a soft, crumbly texture. Overmixing can make the topping dense.

→ Can I use frozen strawberries?

Yes, but thaw and drain extra liquid to prevent a runny filling. Fresh berries offer the best flavor and texture.

→ Is the almond extract necessary?

Almond extract adds depth, but vanilla extract is a great substitute if preferred or for a milder note.

→ Why add flour to the fruit filling?

Flour thickens the strawberry juices as they bake, creating a rich, jammy base under the topping.

→ What’s the best way to serve?

Spoon warm portions into bowls and top with vanilla ice cream for a classic combination of hot and cold.

→ Can I prepare this in advance?

You can prepare the filling and topping separately, then assemble and bake just before serving for peak freshness.