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Strawberry Cobbler

Strawberry cobbler with a golden-brown buttermilk biscuit topping and a juicy, thickened strawberry filling peeking through. Baked until the edges bubble and the crust turns crisp and golden for a classic summer dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

strawberries
  • 3 lb strawberries Fresh, hulled and halved.
granulated sugar
  • 0.75 cup granulated sugar Used to sweeten the strawberry filling.
cornstarch
  • 0.25 cup cornstarch Helps thicken the strawberry juices.
lemon juice
  • 2 tbsp lemon juice Fresh for brightness.
vanilla extract
  • 1 tsp vanilla extract
cinnamon
  • 0.25 tsp cinnamon
all-purpose flour
  • 1.5 cup all-purpose flour For the biscuit topping.
baking powder
  • 2 tsp baking powder
salt
  • 0.5 tsp salt
butter
  • 0.5 cup butter Cold and cubed.
buttermilk
  • 0.75 cup buttermilk Cold or cool for tender biscuits.
coarse sugar
  • 2 tbsp coarse sugar For sprinkling on top.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the strawberry filling
  1. Preheat oven to 375°F. Combine strawberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon in a large bowl; toss gently until coated.
  2. Pour the strawberry mixture into a 9x13 inch baking dish. Spread it into an even layer so the topping bakes uniformly.
Make the buttermilk biscuit topping
  1. Whisk all-purpose flour, baking powder, and salt together until evenly combined. Cut in cold butter until the mixture resembles coarse crumbs.
  2. Stir in buttermilk until just combined. Stop as soon as no dry flour remains to keep the topping tender.
Assemble and bake
  1. Drop spoonfuls of biscuit dough over the strawberry mixture, leaving some filling visible. Sprinkle coarse sugar over the top for a crisp, sparkling finish.
  2. Bake for 40-45 minutes at 375°F until golden brown and the filling is bubbly around the edges. Look for bubbling at the corners and a firm, browned biscuit top.
Rest and serve
  1. Let the cobbler rest for 10 minutes after baking. This cooling window helps the strawberry filling set before you scoop.

Notes

Pro tip: Use cold butter and mix the biscuit topping only until just combined—overmixing can make it tough. Store covered in the refrigerator for up to 4 days; reheat individual portions in the oven or microwave until warm. Freezing is not recommended because the strawberry filling can loosen after thawing. For a lighter option, use low-fat buttermilk and reduce the granulated sugar to 2/3 cup to keep the texture while trimming sweetness.