Ingredients
- 1/2 cup (113 g) salted butter
- 4 cups (576 g) strawberries, hulled and halved
- 1/2 cup (99 g) sugar
Strawberry Cobbler Batter
- 1 cup (120 g) flour
- 2 teaspoons (8 g) baking powder
- 1 cup (198 g) sugar
- 1/4 teaspoon (0.6 g) kosher salt
- 1 cup (227 g) milk
Optional Ingredients
- 1/2 teaspoon (2 g) vanilla extract
Instructions
Preheat your oven to 350ºF. Place the butter in your baking dish and pop it in the oven while it heats. This melts the butter evenly and prevents any extra dishes. Just don’t forget about it—burnt butter isn’t what we’re going for here!
Toss the strawberries with sugar in a bowl. Let them sit for a few minutes while you make the batter—this helps them release their natural juices and creates that signature syrupy goodness.
Whisk together the flour, sugar, baking powder, and salt. Pour in the milk (and vanilla, if using) and whisk until smooth. No need for an electric mixer—this batter comes together in seconds.
Pour the sugared strawberries over the melted butter in the baking dish, distributing them evenly. The key here? Don’t stir! Then, pour the batter over the top. It might seem strange not to mix everything together, but trust me—the batter rises up as it bakes, creating a perfectly golden crust.
Pop it in the oven and bake for 35-40 minutes, until the top is golden brown and the edges are bubbling. If you’re like me, you’ll have a hard time waiting for it to cool. Let it rest for about 3 minutes before serving—it’ll still be warm, but not scalding hot.
Notes
Serving suggestions
For the best experience, serve this cobbler warm, straight from the oven. A scoop of vanilla ice cream is a classic pairing—the cold, creamy contrast is unbeatable. If you prefer whipped cream, a dollop on top is just as delightful. Feeling extra fancy? Drizzle a little honey or balsamic glaze over the top for a gourmet touch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert