Strawberry Cobbler
User Reviews
5
Strawberry Cobbler
Description
Strawberries are hulled and halved, then mixed with sugar to release their juices and sweetness before plating. Melted butter in the baking dish forms a rich base over which the batter—composed of flour, baking powder, salt, milk, vanilla extract, and the remaining sugar—is poured. The prepared strawberries are spooned on top of the batter, ensuring the juices remain underneath to bubble during baking.
Baking at 350°F allows the batter to rise and turn golden brown while the strawberries cook and juice blends with the crust, producing a moist and slightly tangy interior under a tender, golden crust. The contrast between the warm fruit and the soft cobbler crust creates a comforting dessert texture and flavor.
Serve slices warm with a scoop of vanilla ice cream to add creaminess and contrast the tartness of the strawberries. This dessert makes an inviting treat for spring and summer using fresh, ripe strawberries.
To hull strawberries, insert a knife tip at an angle to remove the stem cleanly. If the butter appears separate during baking, it will reincorporate by the end. For less sweet berries, increasing sugar during maceration helps balance tartness. Oven spills can be caught by placing a sheet pan beneath the baking dish. Allow the cobbler to cool 15 minutes before cutting to let juices set, avoiding excess runniness.
Ingredients
- 2 pounds strawberry hulled and halved (900g, fresh
- 1 cup granulated sugar divided (200g)
- 9 tablespoons butter 120g, unsalted
- 2¼ cup all-purpose flour (270g)
- 2½ teaspoons baking powder
- 1¼ cup milk (300ml)
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, stir together the strawberries and ⅓ cup of sugar. Set aside to macerate.
- Add the butter to a 13x9-inch baking dish and place in the preheated oven until the butter is melted, about 10 minutes.
- Meanwhile, in a medium mixing bowl, whisk together the flour, baking powder, salt, and remaining ⅔ cup of sugar. Add the milk and vanilla extract, and stir just until combined.
- Carefully remove the baking dish from the oven and pour the batter over the melted butter. Spoon the strawberries over the batter, leaving any extra liquid in the bottom of the bowl and discarding it.
- Bake for 55 to 60 minutes or until the batter is golden brown and the strawberry juices are bubbling. Let cool for 15 minutes. Serve with vanilla ice cream, if desired.
Notes
- To hull strawberries, insert a small knife at an angle and rotate to remove the stem easily.
- Butter may separate during baking but will reabsorb towards the end; don’t worry if it looks wet early on.
- If strawberries are not very sweet, increase the sugar when macerating to boost sweetness.
- A large cast-iron skillet can be used in place of a baking dish.
- Place a sheet pan under the cobbler in the oven to catch any spills during baking.
- Allow the cobbler to cool for 15 minutes before serving so the juices set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 296mg | 12% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 67mg | 74% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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