Description
This Strawberry Cobbler is an easy summer dessert to make from scratch while fresh strawberries are in season. It has the perfect balance between sweet, gooey strawberries and light and fluffy cakey batter that crisps up at the edges while baking. It's sweet, tart, and delicious!
Ingredients
- ½ cup unsalted butter
- 1 ½ cup granulated sugar, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 pounds fresh strawberries, hulled and halved
- 1 ½ tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- vanilla ice cream (optional, for serving)
Instructions
- Preheat oven to 350 F.
- Add butter to a 10-inch cast-iron skillet and place in the preheating oven. Heat until the butter is melted, swirling the pan until the butter is completely melted, about 10 minutes. Remove from oven and set aside.
- In a medium mixing bowl, whisk to combine the flour, baking powder, and salt. Add milk and vanilla and continue to whisk until combined. Set aside.
- In another mixing bowl, stir to combine the strawberries with remaining ½ cup sugar, cornstarch, and lemon juice.
- Carefully pour the batter into the melted butter in the cast-iron skillet (do not stir). Then spoon the strawberries mixture with juices evenly over the batter (do not stir).
- Bake on the middle rack until golden brown and bubbly, about 60 to 75 minutes. (You can add a parchment lined baking sheet underneath the cast-iron to catch any drips).
- Let cool on a wire rack for 10-15 minutes before serving with scoops of vanilla ice cream, if desired.
Notes
How to store: Cover leftover strawberry cobbler with plastic cling wrap or transfer it into an airtight container and refrigerate for up to 4-5 days.
How to reheat: Reheat in the oven at 350F for 10 minutes or in the microwave on high power for 30-60 seconds until heated through.
How to freeze: Baked strawberry cobbler can be frozen! Allow it to cool completely to room temperature, then wrapped in a layer plastic cling wrap and another layer of aluminum foil. Freeze for up to 1-2 months. Defrost overnight in the refrigerator before reheating and serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American