Description
This incredible strawberry cobbler is loaded with chunks of fresh juicy, strawberries enrobed in a fluffy, buttery, vanilla cake. It’s super easy to make and THE best way to enjoy strawberries!
Ingredients
Strawberry filling
- 1 lb (3 cups) fresh strawberries, hulled and cut into quarters (see notes* if using frozen)
- 1/4 cup (50g) granulated sugar
Cobbler
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup (250ml) warm milk (microwave for 30–45 seconds)
- 4 tbsp (60ml) unsalted butter, melted
- 1/2 tsp vanilla extract
Serving
- vanilla ice cream or whipped cream
Instructions
- Preheat oven to 375F and butter a 9″ deep-dish pie plate.
- In a medium bowl, toss the strawberries with the sugar until it starts to release some juice. Set aside to macerate.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the warm milk, melted butter, and vanilla. Whisk together until just combined. A few lumps are fine.
- Pour the batter into the prepared pie plate. Spoon the macerated strawberries on top, leaving the syrup behind (save the syrup for another use, see notes** for suggestions). Do not stir.
- Bake for 35-40 minutes until the strawberries are bubbling and the crust is golden brown on top. Let cool for a few minutes to thicken before serving.
Notes
Leftovers can be covered and stored in the fridge for up to 3 days.
*If using frozen strawberries – thaw and drain well before tossing in sugar.
**Syrup – save the strawberry syrup and add it to your orange juice, or lemonade, or pour it on top of ice cream.