Quick Strawberry Cobbler

Name: Quick Strawberry Cobbler with Biscuit Topping
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 quarts strawberries, halved and stemmed; 1 cup sugar, divided; 1 1/3 cup flour, divided; 1 tsp cinnamon; ¾ tsp salt, divided; ¼ cup butter, melted; 2 tsp baking powder; ½ cup whole milk or cream

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This quick strawberry cobbler combines fresh halved berries with a simple biscuit topping that bakes in just 35 minutes. The sweet filling and buttery, tender biscuits create an easy dessert perfect for berry season.

Total

45 min

Recipe Source

View original recipe

From Fromscratchfarmstead · by Joelle Kurczodyna

Ingredients

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8 Ingredients

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Instructions

1
Preheat oven to 350°F (176° C).
2
In a 10” cast iron pan or 9 x 9” baking pan, toss strawberries with the rest of filling ingredients (1/2 cup sugar, 1/3 cup flour, 1 tsp cinnamon, ¼ tsp salt).
3
Next, mix up the topping in a mixing bowl. Stir together the dry ingredients (1 cup flour, ½ sugar, 2 tsp baking powder, ½ tsp salt).
4
Add in melted butter (1/4 cup) and milk (1/2 cup) and stir until a sticky, wet dough forms.
5
Drop spoonfuls of dough over strawberries.
6
Bake uncovered for 35 minutes until bubbly.

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Tips & Notes

Pro tips

Drop spoonfuls of dough evenly over the strawberries rather than spreading it; gaps allow the filling to bubble up and create the characteristic cobbler texture.
Use melted butter for the topping—it ensures the biscuits bake tender and golden. Do not skip melting it first.
Halve and stem the strawberries before measuring to release their juices, which will combine with the sugar to form the filling.
Watch for bubbling at the edges around the 35-minute mark; this signals the cobbler is done and prevents overbaking the biscuits.

Substitutions

whole milk or cream → buttermilk (slightly tangier biscuit flavor)
cinnamon → nutmeg or allspice (1 tsp, for a different spice profile)
butter → coconut oil or vegetable oil (neutral taste, same baking result)

Storage & make-ahead

Store covered at room temperature for up to 2 days. Reheat uncovered in a 350°F oven for 10-15 minutes until warm, or serve cold.

Equipment

10-inch cast iron pan or 9x9-inch baking pan

Common Questions

Can I make this cobbler ahead of time?

Yes, assemble the cobbler up to 2 hours before baking. Cover and refrigerate, then add 5-10 minutes to the baking time if baking from cold.

How do I know when the cobbler is done baking?

Bake uncovered for 35 minutes until the filling is bubbly around the edges and the biscuit topping is golden brown.

Can I use frozen strawberries instead of fresh?

Yes, use thawed frozen strawberries. Drain excess liquid before tossing with the filling ingredients to prevent a watery cobbler.

What pan size should I use?

A 10-inch cast iron pan or 9x9-inch baking pan. Both work equally well and cook at the same rate.

Can I double this recipe?

Yes, double all ingredients and use a 9x13-inch baking pan. Baking time may increase by 5-10 minutes; bake until the filling is bubbly and topping is golden.