This easy strawberry cobbler recipe is made with fresh strawberries and buttery biscuits made completely from scratch.
Homemade Strawberry Cobbler
I was never much of a fan of cobblers until well into my adult years. Had I fully appreciated that they are a celebration of sweet fruit and biscuits, I feel sure I would have embraced them far sooner. Now, I just try to make up for lost cobbler time by making them as often as possible.
One of my cobbler obsessions is this simple Strawberry Cobbler that features a quick and easy filling topped with soft, sweet cream cheese biscuits. That simplicity and the amazing flavor make this one of my favorite strawberry recipes!
Of course, strawberries and lemons are BFFs, so I couldn’t resist adding a good bit of lemon to this cobbler. There’s lemon juice in the filling, as well as lemon zest in the topping. That double dose is just the thing to make this dessert really outstanding.
What You’ll Need
Here’s a quick recap of the ingredients you’ll need to make this strawberry cobbler. Be sure to scroll down to the recipe card for specific amounts.
For the Strawberry Filling
- Strawberries – I recommend using fresh strawberries that are in season for the most flavor.
- Granulated sugar
- Cornstarch – This will help thicken the liquid in your filling.
- Lemon juice – For the best flavor, use fresh lemon juice, not bottled.
For the Biscuits
- All-purpose flour
- Granulated sugar
- Baking powder
- Lemon zest – Fresh lemon zest really complements the strawberry filling, which also has lemon in it.
- Cream cheese – Softened and cut into small pieces
- Unsalted butter – Cold and cut into small pieces
- Milk – Any kind of milk works.
- Sanding sugar – You all know about my love of sanding sugar. I simply adore how just a sprinkle of that coarse sugar adds a little sparkle and a crunchy bite of sweetness to the tops of baked goods. This biscuit topping is the perfect excuse to get out the sanding sugar.
Why Add Cream Cheese to the Biscuits?
I strayed a bit from the traditional biscuit topping for this cobbler. While the topping is still a biscuit dough, I added a little cream cheese to the dough for a different flavor and a super soft texture. Plus, there’s that bit of lemon zest I mentioned for a hint of tartness to complement all those sweet strawberries.
Can I Use Frozen Strawberries?
Frozen fruits generally perform well in things like cobbler. While I recommend using fresh whenever you can, frozen should work here, too. You won’t need to thaw the strawberries before using them. Keep in mind that they’ll have more moisture than fresh strawberries, so you may have a thinner, runnier filling. You can try to combat that by adding a bit more cornstarch. An extra 2 or 3 teaspoons may do the trick.
How to Make Strawberry Cobbler
Prepare for baking. Heat the oven to 375°F. Set out a 1-quart baking dish.
Make the filling. Stir together the berries, sugar, cornstarch, and lemon juice in a large bowl.
Begin making the topping. Whisk together the flour, sugar, baking powder, lemon zest, and salt.
Add the cream cheese and butter. Use a pastry blender, a fork, or your fingers to mix the topping until the butter is about the size of small peas.
Add the milk. Pour about two-thirds of the milk into the topping mixture, and combine. Continue adding small amounts of the milk while mixing. Add just enough milk so that the dough comes together.
Assemble. Transfer the strawberry mixture to the baking dish. Drop the topping in 1-tablespoon portions over the top of the strawberries. If you like, sprinkle the top with sanding sugar.
Bake. Place the pan on a lined, rimmed baking sheet to catch any potential filling that might bubble over the edges of the baking dish. Place both pans in the oven, and bake 40 to 45 minutes. The cobbler is done with the top is lightly browned and the filling is bubbly.
I prefer to top this cobbler with a bit of sweetened whipped cream. Vanilla ice cream, of course, is always a good idea, too. Whether you serve it warm, at room temperature, with whipped cream, or straight out of the pan, I think you’ll find that you’ll serve it often.
How to Store and Reheat Leftovers
Let your cobbler cool to room temperature, then cover it with plastic wrap or transfer it to an airtight container and store it in the fridge. It will keep for up to 5 days. When you are ready to eat some cobbler, simply spoon the amount you want into a bowl and zap it in the microwave until heated through.