Visual learner? Watch me make this fresh strawberry cobbler from start to finish!
Strawberry season is here!!!! Ok, maybe I’m almost a wee bit late here in NC. Either way now is the time to take advantage of all those fresh, juicy, sweet strawberries that are on sale.
My husband got me a huge container of farm fresh strawberries and immediately my engine starting turning! Oh, what shall we make???
We ate our fair share of fresh strawberries, made a quick berry salad (boo) and froze some for smoothies.
I’ll be sick of strawberries in a few days I’m sure but today it’s STRAWBERRY COBBLER TIME!!!
Cobblers are like the best freakin desserts everrrr. That golden, crisp top layer, the fluffy underside and then that sweet, gooey fruit. Mercy!
Have you ever had a cobbler? I’ve ran into a lot of people that give me that cute puppy dog look when I mention cobblers. Apparently it’s not as popular as I thought.
If you like fluffy strawberry muffins fresh from the oven then you are gonna love this strawberry cobbler. I mean, essentially that’s kinda what cobbler is, only a bit better in my book.
Once I get my hands on a bunch of fresh berries I HAVE to make a cobbler and you’ll find several fruit cobblers on this site from blackberry to the controversial Southern peach cobbler.
It’s been a long time since I’ve had a strawberry cobbler though so I was super excited!
You gotta love the fact that cobblers are so easy to throw together. I usually always have the ingredients on hand to whip up a cobbler for dessert. Coupled with a scoop of vanilla ice cream and everyone is happy.
It seems like I always remember to double the crust mixture when it’s too late. That crust part is the best part of the cobbler in my house. Feel free to double it if you like a lot of soft, biscuity crust.
- 3 cups fresh strawberries, diced
- 1¼ cup granulated sugar, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ teaspoon vanilla extract
- 1 stick butter, melted
- Preheat oven to 375. F.
- In a medium bowl, add strawberries and ¾ cup sugar.
- Stir to coat strawberries in sugar and set aside.
- In a large bowl whisk together flour, baking powder, salt, and remaining sugar.
- Add in milk, vanilla extract and melted butter.
- Stir just until combined. (A few lumps are perfect. Do not over stir or crust will be rubbery)
- Grease a 9-inch casserole dish.
- Pour batter evenly into dish.
- Spoon strawberries evenly on top of batter. Do NOT stir.
- Baked for 35-40 minutes (may need longer) or until golden.
- Serve warm or cold.
Any kind of berry can be used.
Be careful not to over stir batter too much. A few lumps is best.
Feel free to cut down on the sugar.