Name: Strawberry Cobbler Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 8 cups (1200 g) strawberries, hulled and sliced in half; 1 Tbsp (15ml) cornstarch; ¼ cup (50 g) sugar; pinch of salt; 1 vanilla bean, scraped of its paste; 1 tbsp (15 g) butter, diced into small cubes; 1 1/2 cups (180 g) all-purpose flour; 1 tbsp (12 g) sugar; ½ tsp (2.5 ml) salt; 1 Tbsp (15 ml) lemon zest; 2 tsp (10 ml) baking powder; 8 tbsp (120g) cold butter, diced into cubes; 3/4 cup (177 ml) heavy cream; 1 egg; Raw Turbinado Sugar (or regular white sugar ); 1 quart high-quality Strawberry Ice Cream (like Hagen-Daaz)

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This Strawberry Cobbler Recipe with easy drop biscuits is a fantastic dessert recipe now that strawberries are in season! And when served over strawberry ice cream, it’s a wonderful combination of flavors and textures!

For more strawberry desserts try my Strawberry Ice Cream Sauce or my Strawberry Pistachio Tart.

What is a cobbler dessert?

A cobbler dessert is any fruit-based dessert that is baked in a large baking dish and covered with a biscuit, cake batter, or dumpling. For a cobbler with a more cake-light texture try my Triple Berry or Peach Cobbler recipes.
They are a popular dessert to serve in the summertime when the fruit is plentiful and no one wants to spend all day in the kitchen.
The best part of this recipe is the light and flakey biscuits, similar to the texture of my Strawberry Scone Recipe.
They add a wonderful texture to the dessert that is a great compliment to the creamy ice cream and syrupy strawberries.

a bowl of strawberry cobbler with a flakey drop biscuit — Light and flakey biscuits are the perfect vehicle for soaking up the creamy ice cream and syrupy strawberries.

Prepping the Strawberries

Strawberries become bit delicate when baked.
For this it’s best to hull the strawberries and then cut them in half.
Cutting them in half allows for bite sized pieces once the strawberries cook down, while still allowing for a chunky sauce.
Avoid slicing the strawberries too small, or they will become too mushy.

Bake the Cobber in a Cast-Iron Skillet

I like to use a cast-iron skillet because it creates even heat and the fruit gets and syrupy in the process.
A skillet also makes it easy to serve oven-to-table once it’s done.
If you don’t have a cast-iron skillet you can also bake it in a 10×10 casserole dish or deep dish pie plate.

strawberries in a cast-iron skillet with butter on top — Adding diced butter on top of the strawberries helps to make their juices syrupy when baked.

Adding the Drop Biscuits

Scoop out the drop biscuits with an ice cream scoop and place them on top of the strawberries.
Give your biscuits room to expand since they do puff up a bit in the oven.
You could also prepare the cobbler in advance and then place the skillet in the refrigerator. Then when you sit down to dinner place the skillet in the oven to bake.

a strawberry cobbler ready for the oven topped with biscuits — Use a medium-sized ice cream scooper to create uniform-sized biscuits that will bake at the same rate.

Serving and Storage

I love to serve strawberry cobbler over strawberry ice cream, because the flavors are fantastic! But you could also use vanilla ice cream as well.
Serve it oven to table with 2 scoops of ice cream, a drizzle of warm strawberries and a biscuit on the side.
Store any leftovers in a microwaveable safe dish (not the cast-iron) and place it in the refrigerator.
Then microwave on high at :30 intervals until hot, to reheat.