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This Strawberry Cobbler Will Instantly Get Your Tastebuds Ready for Springtime

March 28, 2017

With the arrival of springtime comes warmer weather, sunnier days, a freshness to the air and a whole batch of new, seasonal recipes. So long spice cakes and soups and hello cobblers and frozen treats!

This recipe is one that I am eager to make in my kitchen. I can see it now - sunshine beaming through the open window, curtains blowing in the wind and the smell of warm, buttery cobbler wafting in the air. That's what springtime is all about!

The golden biscuit topping paired with sweet strawberries and a dollop of vanilla ice cream is undoubtedly one of the best flavor combinations ever. Follow these quick and easy steps below and you'll have a taste of sweet springtime right in your own kitchen!


For The Filling:
1/3 c. strawberry jam
1/4 c. cornstarch
1/4 c. granulated sugar
2 tbsp. water
1 tbsp. fresh lemon juice
2 lbs. strawberries, hulled and quartered

For The Topping:
1 3/4 c. all-purpose flour
1/4 c. plus 2 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. fine salt
6 tbsp. cold, unsalted butter, diced
3/4 c. plus 2 tbsp. cold, heavy cream
1 tsp. vanilla extract
vanilla ice cream, for serving


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 tbsp. of 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 c. 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 c. 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 tbsp. cream and sprinkle with the remaining 2 tbsp. 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.

Original recipe found HERE.