This strawberry cobbler using fresh strawberries is a fantastic summer dessert. The strawberry filling is saucy without being runny, and the strawberries keep their shape and burst with flavor. Serve with ice cream for a real treat. This recipe makes enough for a crowd, or just enjoy leftovers for breakfast the next morning!
Ingredients
- white sugar: 0.33333 cup
- water: 0.33333 cup
- ½ tablespoons cornstarch: 2 piece
- strawberries, hulled and quartered: 2 pound (fresh)
- ⅓ cups all-purpose flour: 1 piece
- baking powder: 0.5 tsp
- salt: 0.25 tsp
- unsalted butter: 1 cup (softened)
- white sugar: 0.66667 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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Stir flour, baking powder, and salt together in a small bowl. Set aside.
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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.
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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.
