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Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Cal/Serv:
487
Fresh, ripe strawberries are topped with a biscuit like topping for a not-too-sweet irresistible summer dessert. Peak season strawberries really make this easy dessert shine and create an almost syrupy juice that you'll be scraping the pan for.
Cobbler obsessed? Try our Peach Cobbler too!
Made this yet? Let us know how it went in the comments below!
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Ingredients
For the strawberries
- 2 lb.
strawberries, halved or quartered if large
- 1/2 cup
granulated sugar
- 3 Tbsp.
cornstarch
Zest and juice of 1 lime
For the cobbler topping
- 1 3/4 cups
all-purpose flour
- 1 tsp.
baking soda
- 1/4 cup
granulated sugar
- 1/4 tsp.
kosher salt
- 1/2 cup
(1 stick) butter, cold, cut into 1/2" pieces
- 1/2 cup
buttermilk
- 1
large egg
- 1 tsp.
pure vanilla extract
Whipped cream, for serving
Vanilla ice cream, for serving
Directions
- Step 1Preheat oven to 350°. Add strawberries to a 10” castiron skillet. Add sugar, cornstarch, and lime zest and juice and toss to combine.
- Step 2Make topping: In a medium bowl, combine flour, baking soda, sugar, and salt. Add butter and use your hands to incorporate until butter is pea sized. Whisk buttermilk, egg, and vanilla together, then add to flour mixture and mix until just combined.
- Step 3Spoon cobbler topping over strawberries in large spoonfuls.
- Step 4Bake until top is golden and strawberry mixture is bubbly, 50 minutes. Let cool slightly.
- Step 5Serve warm with whipped cream or vanilla ice cream.
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