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Strawberry Cobbler Recipe

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This Strawberry Cobbler recipe features a luscious strawberry filling thickened with a lemony cornstarch sauce, topped with a tender, buttery biscuit crumble. Baked to golden perfection, it’s an easy and delightful dessert perfect for showcasing fresh strawberries in just 35 minutes.

Ingredients

Strawberry Filling

  • 1/2 cup white sugar
  • 2 Tablespoons cornstarch
  • 1/4 cup lemon juice
  • 3 cups fresh strawberries, hulled and sliced into 1/4 inch slices
  • 2 Tablespoons cold butter, diced

Biscuit Topping

  • 1 cup all purpose flour
  • 1 Tablespoon white sugar
  • 1 1/2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 3 Tablespoons cold butter, cut into cubes
  • 1/2 cup heavy cream

Instructions

  1. Prepare the oven and pan: Preheat your oven to 400 degrees Fahrenheit. Butter a 9-inch round or square baking pan thoroughly to prevent sticking and add flavor to the crust.
  2. Make the strawberry sauce: In a heavy-duty saucepan over medium heat, combine 2 tablespoons cornstarch, 1/4 cup lemon juice, and 1/2 cup white sugar. Stir constantly until the mixture thickens into a glossy sauce. Remove from heat and gently fold in the sliced strawberries, ensuring they are well coated but still hold their shape. Then, transfer this strawberry mixture into the prepared baking pan and evenly dot the top with 2 tablespoons of diced cold butter to enrich the filling as it bakes.
  3. Prepare the biscuit crumble topping: In a large bowl, mix together 1 cup all-purpose flour, 1 tablespoon white sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Using a pastry cutter or your fingers, cut 3 tablespoons of cold butter into the dry ingredients until the mixture resembles coarse crumbs. Pour in 1/2 cup heavy cream and stir just until combined to form a soft dough.
  4. Assemble and bake: Evenly sprinkle the biscuit topping over the strawberry filling in the baking pan, covering as much as possible. Place the pan in the preheated oven and bake for approximately 25 minutes or until the biscuit topping turns a beautiful golden brown and the strawberry filling is bubbly and hot.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture.
  • Dotting the strawberries with cold butter adds richness and prevents the fruit from drying out during baking.
  • Do not overmix the biscuit topping to keep it tender and flaky.
  • Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgence.
  • The cobbler can be stored in the refrigerator for up to 3 days; reheat before serving.

Find it online: https://lauracooks.com/strawberry-cobbler-recipe-2/