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Strawberry Cobbler

A delightful strawberry cobbler topped with a flaky biscuit, perfect for summer desserts and easy to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Strawberry Filling
  • 2 pounds fresh strawberries, hulled and sliced Use ripe, in-season strawberries for the best flavor.
  • 1/3 cup white sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice Brightens flavor and keeps sweetness balanced.
  • 1 tablespoon cold unsalted butter, diced For dotting the top.
For the Biscuit Topping
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes Keep butter cold for maximum flakiness.
  • 2/3 cup heavy cream

Method
 

Preparation
  1. Preheat the oven to 400°F (205°C). Grease a 9×9-inch baking dish.
  2. In a saucepan, combine sliced strawberries, 1/3 cup sugar, cornstarch, and lemon juice. Cook over medium heat for 5-7 minutes until bubbling and thickened.
  3. Pour the hot filling into the prepared baking dish and dot with 1 tablespoon of cold diced butter.
Biscuit Topping
  1. In a bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt.
  2. Work in the cold cubed butter until the mixture resembles coarse crumbs.
  3. Add the heavy cream and stir until just combined into a shaggy dough.
Assembly and Baking
  1. Drop spoonfuls of the biscuit dough over the strawberry filling.
  2. Bake in the preheated oven for 23-27 minutes, until the topping is golden brown and filling is bubbling.
  3. Let cool for 10 minutes before serving.
Serving
  1. Serve warm, optionally topped with vanilla ice cream or whipped cream.

Notes

For best results, use ripe strawberries and ensure butter remains cold. You can also use frozen strawberries if thawed and drained thoroughly.