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This Strawberry Cobbler is the best dessert for summer

This Strawberry Cobbler is the best dessert for summer. It’s easy to make with only a few simple ingredients. This delicacy comes together very quickly because it has a soft, buttery crust and luscious strawberries inside. Everyone will want more!

When I have company around, I love to serve them warm strawberry cobbler. It’s simple to prepare, requires common household items, and always looks great, even though it’s easy to create! This dessert will go quickly, whether it’s at a summer picnic or a barbecue.

All you have to do is mix the batter and then spread strawberries all over the baking dish. Then, put it in the oven. By the time you’re done with dinner, the cobbler will be ready. It’s great for when strawberries are in season and you have a lot of them. Want another recipe that uses up your fresh berries and has strawberries in it?

Bowls for mixing
Dish for baking

Ingredients

Fresh strawberries are preferable for this cobbler dish. Find strawberries that are red all the way to the top. These are the ripest and sweetest ones.

Sugar: You will need sugar to soak the strawberries and the dough. Check to see whether you have enough sugar!
Butter: For this strawberry cobbler, make careful to use unsalted butter so it doesn’t get too salty.
Flour—nothing special is needed! You only need all-purpose flour to make the cobbler.
Make sure the baking powder hasn’t gone bad.
Use full milk for the greatest taste.

900 grams of fresh strawberries, hulled and cut in half
200g of granulated sugar, divided into 1 cup
9 tablespoons (120g) of butter without salt
270g of all-purpose flour, or 2¼ cups
2½ tablespoons of baking powder
1¼ cup of milk (300 ml)
2 teaspoons of vanilla extract
½ teaspoon of kosher salt

Preparation Steps

Set the oven to 350°F.
Put the strawberries and ⅓ cup of sugar in a big bowl and mix them together. Let it sit to macerate.
Put the butter in a 13×9-inch baking dish and put it in the preheated oven for about 10 minutes, or until the butter has melted.
In the meantime, mix the flour, baking powder, salt, and the last ⅔ cup of sugar together in a medium bowl. Mix in the milk and vanilla essence, and then stir until everything is mixed in.
Take the baking dish out of the oven with care, and pour the batter over the melted butter. Put the strawberries on top of the batter, but leave any surplus liquid in the bottom of the bowl and throw it away.
Bake for 55 to 60 minutes, or until the batter turns golden brown and the strawberry juices start to bubble. Wait 15 minutes for it to cool. If you want, you can serve it with vanilla ice cream.

Tips and Tricks

To hull a strawberry, put the tip of a tiny knife into the top of the berry at an angle and turn it until you can take the stem out.
Don’t worry if the cobbler still seems wet until the last few minutes of baking. Some of the butter may float to the top and not soak back in until the cobbler is almost done.
If your strawberries aren’t very sweet or juicy, add twice as much sugar when you macerate them.
You may use a big cast-iron pan instead of a baking dish if you don’t have one.
If you’re worried that your dish will bubble over, put a sheet pan on the oven rack below the cobbler.
Don’t forget to let the strawberry cobbler cool before you cut it. It gives everything, like the strawberry juices, time to get ready.

FAQs

Is it okay to use frozen strawberries?

I like fresh strawberries better because frozen strawberries would make the cobbler too watery. But if you only have frozen strawberries, make sure to let them thaw and drain off any extra moisture before you mash them up.

How do cobbler and crisp differ?

The two are comparable in terms of ingredients, but a cobbler is thicker and a crisp has a crumb topping that is crunchy and streusel-like.

How should I keep leftovers?

You can cover the baking dish and put it in the fridge for up to four days after the strawberry cobbler has cooled to room temperature. Put leftovers in an airtight container that can go in the freezer and freeze them for up to three months if you want to. When you’re ready to eat, put it in the fridge overnight to thaw, then heat it up in the oven.

Nutrition Information