Get the Recipe:
Strawberry Cobbler
Fresh strawberries combine with tart lemon and sweet cream cheese biscuits to make this fantastic Strawberry Cobbler!
Ingredients
For the filling:
- 32 ounces (907 g) strawberries, trimmed, hulled, and quartered
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons cornstarch
- juice of 1 medium lemon
For the topping:
- 1 cup (120 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon baking powder
- zest of 1 medium lemon
- pinch salt
- 2 ounces (57 g) cream cheese, softened and cut into small pieces
- 2 tablespoons (28 g) unsalted butter, cold and cut into small pieces
- 1/4 cup (60 ml) milk
- sanding sugar, optional
- sweetened whipped cream or ice cream, for serving
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Instructions
To make the filling:
- Preheat oven to 375°F (190°C).
- Stir together the strawberries, sugar, cornstarch, and lemon juice. Set aside while you make the topping.
To make the topping:
- Whisk together the flour, sugar, baking powder, lemon zest, and salt.
- Add the cream cheese and butter. Mix with a pastry blender, a fork, or your fingers until the butter is about the size of small peas.
- Add about two-thirds of the milk, and mix to combine. Continue adding the remaining milk, and mix just until the dough comes together. (It's fine if you don't need to use quite all of the milk.)
- Transfer the strawberry mixture to a 1-quart baking dish.
- Drop the topping by about 1-tablespoon portions over the strawberry mixture. Sprinkle with sanding sugar.
- Place the pan on a lined, rimmed baking sheet to catch any leaks. Bake 40 to 45 minutes, or until the top is lightly browned and the filling is bubbly.
Video
Notes
- Store tightly covered in the refrigerator up to 3 days.
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