Why do you have to layer the butter, batter and strawberries?

This is quite simply how the magic of this cobbler happens! During the process of baking, the layers bake up to form the "cobbled" look of this dish. This baking process is similar to how a " dump cake " recipe works!

Can you use frozen strawberries?

Yes! Let the strawberries defrost (don't drain the liquid) with the sugar in the bowl, as instructed in the recipe. If possible, cut in half or quarters.

Do you have to cut the berries?

Nope. I prefer to quarter or half the strawberries for ease of eating it, but if you'd like to keep them whole, feel free to do so.

I don't have buttermilk, what can it be replaced with?

Buttermilk is used here to mimic some of the classic taste of a biscuit. But it's not essential, you can replace it with whole milk. Or make your own faux-buttermilk by adding a tablespoon of lemon juice to whole milk and letting it sit for 10 minutes. Or you can thin out some greek yogurt and use that.

Can this be made ahead of time?

Sadly no. I recommend eating and making this dish fresh. It is just at it's absolute best served warm from the oven. It can reheat, but it really doesn't taste the same the next day.

Strawberry Cobbler.

Strawberry Cobbler

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3.5 from 2 reviews

This Strawberry Cobbler is a summer time comfort food classic. With juicy ripe strawberries baked together with a buttery biscuit-like cake batter, it's perfect served warm with a cold scoop of ice cream.

Author: Kelli Avila
Prep Time: 00:15
Cook Time: 00:45
Total Time: 1 hour
Yield: Serves 6-8
Category: Dessert

Ingredients

1 quart strawberries, washed, hulled, and halved or quartered
2 teaspoons fresh lemon juice
¾ cup plus 2 tablespoons (150 + 24 grams) granulated sugar, divided
1-1/4 cups (150 grams) all-purpose flour
1-½ teaspoons baking powder
1/2 teaspoon (2 grams) coarse kosher salt (see note)
1-1/4 cups (285 grams) buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract (optional)
10 tablespoons (140 grams) unsalted butter, diced

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Instructions

Preheat the oven to 375ºF and set aside a 2-quart 11x7" baking dish (see notes for alternatives).
Combine the prepared strawberries , lemon juice and 2 tablespoons of sugar in a bowl. Let sit while assembling the cobbler batter.
Add flour, remaining 3/4 cup of sugar, baking powder and salt to a bowl and whisk to combine. Add in the buttermilk, vanilla and almond extract and stir together until combined.
Melt the butter, and immediately pour it into the baking dish. Next, pour in the cobbler batter in the middle. Take a knife or spatula and swirl the butter around into the batter.
Scatter the strawberries and the juice evenly over the top of the batter.
Bake in the center of the oven for 45-55 minutes, or until the middle is bubbling and the top is lightly golden.
Let cool slightly, about 10 minutes, then serve warm with a scoop of vanilla ice cream.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Strawberry Cobbler was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.

This recipe fits a rough 2-quart baking dish, or roughly 8 cups. This is typically a 7x11" baking dish. If you didn't have a 2-quart baking dish, you can bake this in a 9x13, but it will be thinner, and likely cook quicker. So check in on it after 35-40 minutes.

Find it online: https://everydaypie.com/strawberry-cobbler/