Strawberry Cobbler

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!

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 35

Servings servings

Calories 217

Author Lily Ernst

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.
1 lb (3 cups) fresh strawberries, hulled and cut into quarters , 1/4 cup (50g) granulated sugar
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
1 cup (125g) all-purpose flour, 1/2 cup (100g) granulated sugar, 2 tsp baking powder, 1/4 tsp salt
Add the warm milk, melted butter, and vanilla. Whisk together until just combined. A few lumps are fine.
1 cup (250ml) warm milk , 4 Tbsp (60ml) unsalted butter, melted, 1/2 tsp vanilla extract
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.

Nutrition