Baked Strawberry Cobbler Recipes

Steps:

• Beat 1/4 cup softened butter at medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well.
• Add egg and vanilla, beating well.
• Combine 1 1/4 cup flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Spoon mixture into a greased 8-inch square baking dish.
• Arrange strawberries on top, cut side down.
• Combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup chilled butter with pastry blender until crumbly.
• Sprinkle over strawberries.
• Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
• Serve warm with ice cream or whipped cream.

Steps:

• For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside.
• For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix.
• Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
• Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.

Steps:

• Preheat oven to 375°F.
• Rinse and hull berries.
• Place berries in a 9" square pan and set aside.
• Combine flour, 1/2 Cup sugar, baking powder and salt in a large bowl.
• Use a pastry blender or two knives to cut in margarine until coarse crumbs form.
• Stir in milk.
• Spoon the mixture over the berries.
• Combine the remaining 3/4 Cup sugar and cornstarch in a large bowl.
• Stir in water until sugar mixture dissolves.
• Pour over berry mixture.
• Bake 35-40 minutes or until lightly browned.
• Serve warm or cool, garnished with additional berries.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter.
• Bring water, 1/2 cup sugar, and cornstarch to a low boil, stirring constantly, in a saucepan. Add strawberries and basil and stir to coat. Transfer mixture to the prepared baking dish. Cut 1 tablespoon butter into pieces; dot on tops of strawberries.
• Unravel crescent rolls and rip into pieces, arranging them on top of strawberries as desired, adding as little or as much as you'd like. Melt remaining tablespoon butter in a microwave in a microwave-safe dish, about 10 seconds. Brush melted butter over crescent rolls. Sprinkle 1 tablespoon sugar and cinnamon on top.
• Bake, uncovered, in the preheated oven until bubbly and golden, about 25 minutes, covering with aluminum foil for the last 5 minutes to prevent overbrowning.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine sugar, water, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until very thick, about 5 minutes. Remove from heat and mix in strawberries. Pour mixture into a 9x13-inch baking dish.
• Stir flour, baking powder, and salt together in a small bowl. Set aside.
• Cream butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Add flour mixture and stir with a spatula just until ingredients are combined. Drop batter by rounded tablespoons over the strawberry mixture. Try to cover as much filling as possible.
• Bake in the preheated oven until topping is golden brown and filling is bubbling, 35 to 40 minutes. A toothpick inserted into the topping should come out clean. Remove cobbler from the oven and let cool. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees with racks in middle and bottom. Line a baking sheet with aluminum foil and place on bottom rack to catch any juices that might bubble over. Stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
• Whisk together flour, sugar, baking powder and salt. Cut in butter until the largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring until a soft sticky dough forms. Dollop dough over filling, dividing evenly into 9 pieces. Brush with cream and sprinkle with sugar.
• Bake until biscuits are golden brown and filling is bubbling in the center, about 1 hour and 10 minutes. Cool at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.

Steps:

• In a small mixing bowl, combine flour, sugar, salt, and baking soda, and stir until well incorporated.
• Add butter and milk and mix in until wet dough forms.
• In a small ramekin, combine strawberries and powdered sugar until dissolved.
• Add the dough to the top of the strawberry mixture and microwave for 90 seconds.
• Allow to cool and garnish with whipped cream.
• Enjoy!

Steps:

• Preheat oven to 350F and lightly grease an 8×8-inch baking dish.
• Combine strawberries, 4 teaspoons flour, and 1⁄4 cup sugar and place in prepared dish.
• In a medium bowl, combine remaining 1 cup flour, remaining 3 tablespoons sugar, baking powder, and salt.
• Using a pastry blender, cut in butter until mixture is crumbly.
• Add egg and milk, stirring just until dry ingredients are moistened.
• Spoon dough over strawberries by teaspoonfuls.
• Bake until crust is golden brown and filling is bubbly, 35 to 40 minutes.
• Let cool for 5 to 10 minutes before serving.
• Serve with vanilla ice cream, if desired.

Steps:

• Preheat the oven to 375 degrees F. Butter a large (10-inch) cast-iron skillet.
• Stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla in a medium bowl. Set aside to allow the strawberries to macerate while making the biscuit dough.
• Stir together the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Press the cubed butter into the flour with your fingers or a pastry cutter until the mixture resembles wet sand. Gradually mix in the half-and-half with a rubber spatula until a wet shaggy dough forms.
• Pour the macerated strawberries into the prepared skillet, then drop large spoonfuls of the biscuit dough on top, leaving some space between each. Sprinkle the coarse sugar on top of the dough and place the skillet onto a rimmed baking sheet. Bake until the biscuits are golden brown and cooked through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving. Serve with vanilla ice cream.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish.
• Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
• Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
• Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch cake pan with nonstick spray.
• Unroll, but do not separate, one can of crescent roll dough. Lay the dough flat on the bottom of the prepared cake pan and pour strawberries evenly over top.
• Unroll the remaining dough over the strawberries without separating. Cut butter into cubes and dot over top. Sprinkle with sugar.
• Bake in the preheated oven until golden and bubbly, about 30 minutes.

Steps:

• In a 1 cup measure, put 3 (small-medium) whole strawberries in cup, pour milk to 3/4 cup line, add 1 tsp vanilla; Blend until smooth.
• Strain milk mixture to remove seeds.
• (I use the strawberries and milk so the girls would get excited about a pink cake!).
• Melt margarine in microwave (melt right in you 8x8" square glass baking dish).
• While margarine is melting, combine flour, sugar, baking powder, salt& cinnamon.
• Stir in milk mixture until combined.
• Pour batter over butter (I gently spread it out to the edges).
• Top with sliced strawberries.
• Bake at 375F for 45 minutes.
• Serve warm with vanilla ice cream or cool whip.
• Even great cool!

Steps:

• Preheat oven to 350
• melt butter in 9 x 13 pan in oven.
• In medium sauce pot over medium heat add strawberry's, water, and 1 cup of the sugar, and the juice of the lemon bring to boil and simmer 10 minutes.
• Meanwhile, mix together flour, milk, and the rest of the sugar.
• Pour flour mixture on top of melted butter. Don't Stir!
• Add strawberries and the syrup on top of the flour mixture. Don't Stir.
• Bake for 35 minutes. Serve warm with vanilla ice cream.

Steps:

• In a bowl, combine sugar, cornstarch and berries. Transfer to a greased 11x7-in. baking dish. Dot with butter. , In another bowl, combine muffin mix and milk just until blended; drop by tablespoonfuls onto strawberry mixture. Bake at 425° for 18-22 minutes or until golden brown and bubbly.