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Strawberry Cobbler
A wonderfully delicious‚ juicy‚ and easy Strawberry Cobbler with a light and fluffy biscuit topping. Serve with vanilla ice cream for an out of this world spring or summer dessert.
I love a fresh-baked cobbler still warm from the oven topped with vanilla ice cream. I eat it slowly so that the ice cream has time to melt and blend with the cobbler juices.
Peach Cobbler always seems to be the most popular cobbler and with good reason. Talk about delicious.
You don’t see many Strawberry Cobblers and I don’t know why because strawberries cook up just as well in cobblers as peaches do.
We have a strawberry/peach farm right at the entrance to our neighborhood and I’ve been making frequent stops to buy strawberries. I always get the smallest basket they have because they are so extraordinarily ripe they really don’t last longer than a day or two. Plus it is so easy to just stop by and get more.
Type of Strawberry To Use
If you can’t use very ripe‚ in season strawberries I would just use frozen. The average strawberries you buy at the grocery store just won’t have enough juice or flavor to make a really yummy cobbler.
Light and Fluffy Biscuit Topping
My favorite part of a cobbler is the light and fluffy biscuit topping. If you can‚ use a southern flour like Martha White or White Lily for an extra tender topping.
Storage
Best eaten right after it is made but you can store leftover cobbler for 3 days in an airtight conatiner in the refrigerator. Warm in the microwave before serving.
More Strawberry Recipes
Strawberry Layer Cake
Strawberry Amaretto Trifle
Easy Strawberry Shortcake
Easy Strawberry Poke Cake
Strawberry Filled Angel Food Cake
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Strawberry Cobbler
A wonderfully juicy strawberry cobbler with a light and fluffy topping. Serve with ice cream for a spectacular spring dessert.
Course DessertCuisine SouthernKeyword Spring‚ strawberry
Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes
Servings 5
Calories 583kcal
Author Christin Mahrlig
IngredientsFilling6 cups strawberries‚ sliced1/2 cup sugar1 teaspoon lemon juice1 teaspoon vanilla extract3 tablespoons flourTopping1 1/2 cups all-purpose flour1/4 teaspoon salt2 teaspoons baking powder1/3 cup sugar‚ plus more on sprinkle on top4 tablespoons butter‚ cubed and chilled1 cup heavy cream1/4 teaspoon almond extractice cream or whipped cream
InstructionsPreheat oven to 375 degrees.Lightly grease an 9-inch pyrex dish‚ a pie plate or individual ramekins.Combine ingredients for filling and place in dish.To make topping‚ combine all of dry ingredients. Cut in butter until it resembles coarse meal. (I use my fingers for this. Don’t work the butter in too much or biscuit will toughen up.)Add cream and almond extract and mix just to incorporate. Spoon filling on top. It will be clumpy- that’s OK. Sprinkle with sugar to give some shine.Bake until golden brown and biscuit is cooked all the way through‚ about 30-40 minutes. If making individual servings‚ check after 20 minutes. Serve with ice cream.
NotesI use salted butter. If using unsalted‚ add a pinch of extra salt to the topping.
Nutritional info is provided as an estimate only and will vary based on brands of products used.
NutritionCalories: 583kcal | Carbohydrates: 81g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 374mg | Potassium: 361mg | Fiber: 5g | Sugar: 43g | Vitamin A: 1000IU | Vitamin C: 102mg | Calcium: 163mg | Iron: 3mgWant to Save This Recipe&;#63;Save This Recipe
Originally posted May 8‚ 2014.
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