Easy Strawberry Cobbler with Biscuit Topping
This Easy Strawberry Cobbler is baked with juicy fresh strawberries and a simple biscuit topping made with self-rising flour, heavy cream, and a little sugar. Serve it warm with whipped Greek yogurt for breakfast or whipped cream for dessert.
Servings: 4 servings
Calories: 308kcal
Equipment
- 8-inch cast iron skillet or small baking dish
- Hand mixer or whisk, if making the whipped yogurt topping
Ingredients
Strawberry filling
- 1 pound strawberries tops removed and then quartered
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice from about ½ lemon
Biscuit topping
- 1 cup self-rising flour
- 2 tablespoons granulated sugar
- ½ cup heavy cream
- 1 tablespoon coarse sugar for sprinkling
Optional whipped yogurt topping
- ½ cup Greek yogurt
- ¼ cup heavy whipping cream
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 375°F. Butter an 8-inch cast iron skillet or small baking dish.
- If making the whipped yogurt topping, place Greek yogurt, heavy whipping cream, and sugar in a small bowl. Beat with an electric mixer or whisk by hand until thickened and softly whipped. Refrigerate until ready to serve.
- Remove the tops from the strawberries and cut them into quarters. Place them in a medium mixing bowl.
- Add granulated sugar, cornstarch, and lemon juice to the strawberries. Toss until the strawberries are evenly coated and the cornstarch is no longer visible.
- Transfer the strawberry mixture to the prepared skillet or baking dish and spread into an even layer.
- In a small mixing bowl, stir together self-rising flour and granulated sugar.
- Add heavy cream and stir until a sticky, cohesive biscuit dough forms. Do not overmix.
- Use your fingers or a spoon to dollop the biscuit dough over the strawberries, leaving some open spaces so the filling can bubble up around the topping.
- Sprinkle the biscuit topping with coarse sugar.
- Bake at 375°F for 35 to 40 minutes, or until the strawberries are bubbling around the edges and the biscuit topping is golden brown and baked through.
- If the filling is bubbling but the biscuits are not as brown as you would like, move the skillet to the top rack of the oven for about 5 minutes, or broil for 1 to 2 minutes. Watch carefully.
- Let the cobbler cool for 10 to 15 minutes before serving. Serve warm with whipped yogurt topping, whipped cream, or vanilla ice cream.
Video
Notes
- If you do not have self-rising flour, use 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon kosher salt.
- Fresh strawberries work best, but frozen strawberries can be used. Add another teaspoon of cornstarch.
- Do not spread the biscuit topping into a solid layer. Dollops of dough allow the strawberries to bubble and help the topping bake properly.
- The cobbler will be very juicy right out of the oven. Letting it rest for 10 to 15 minutes helps the filling thicken.
Nutrition
Calories: 308kcal | Carbohydrates: 57g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 23mg | Potassium: 291mg | Fiber: 3g | Sugar: 29g | Vitamin A: 672IU | Vitamin C: 70mg | Calcium: 81mg | Iron: 1mg
