Fresh 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 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:

• Pre-heat oven to 375°F.
• Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish.
• In a medium sized bowl, mix together the flour, baking powder and sugar.
• Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated.
• Spread this over the berries.
• Dot with the butter cubes.
• Bake for 45-50 minutes, until the top is golden and the berries are bubbling.
• Cool slightly before serving.

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:

• 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.

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 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 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 oven to 375°.
• Melt 2 tablespoons butter in a 9"X13" baking dish.
• In a bowl mix together 4 tablespoons butter, self-rising flour, and milk. Stir until thick and stretchy, like biscuit dough. Add a little more milk or flour if necessary.
• In a separate bowl mix together half-n-half cream, sugar, and vanilla until sugar is completely dissolved.
• Drop 5 or 6 tablespoons of dough into the buttered baking dish.
• Pour in the prepared strawberries.
• Pour in the milk and sugar mixture.
• Pour in the strawberry syrup. (If you don't have strawberry syrup on hand, place 1/2 cup of strawberry jam or preserves in the microwave until thin but not boiling).
• Dollop on the remainder of the dough.
• Dot with 2 tablespoons butter.
• Bake 35 to 40 minutes or until golden brown.

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:

• Heat the oven to 200C/180C fan/gas 6. Toss the strawberries in an oval, roughly 25cm, ovenproof dish with the vanilla, lemon, sugar and cordial. Roast in the oven for 10 mins, or until the strawberries are jammy but holding their shape. Remove the vanilla pod and discard. Mix a little of the strawberry juices into the cornflour, then add the cornflour mixture to the strawberries, combining well.
• For the cobbler topping, toss the flour with the sugar and a pinch of salt. Rub the butter into the flour mixture using your fingertips, then swiftly stir in 80ml buttermilk. If it looks dry, stir in the remaining 20ml. Spoon the cobbler mix over the strawberry base (about eight large spoonfuls), sprinkle over the demerara sugar and bake for 25-30 mins, or until the topping is lightly golden brown. Leave to rest for 10 mins, then serve with clotted cream or ice cream.Twist itSummer berries: Use a mixture of summer berries and up the sugar to 60g. Frozen summer berries work well - just leave out the cooking time for the fruit in step 1, toss the berries with the vanilla, lemon, sugar and cordial, then follow the method from step 2.Peach melba: Slice 3 ripe peaches and toss them with 400g raspberries in step 1 for a peach melba twist. Remove the elderflower cordial if doing this twist, and top the cobbler with flaked almonds before baking.Gooseberries: Simply use the same quantity of gooseberries and cordial, but increase the amount of sugar to 80g.