Ingredients
Scale
- 2 pounds fresh strawberries hulled and halved (900g)
- 1 cup granulated sugar divided (200g)
- 9 tablespoons unsalted butter (120g)
- 2¼ cup all-purpose flour (270g)
- 2½ teaspoons baking powder
- 1¼ cup milk (300ml)
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. This ensures even baking.
- Macerate the strawberries – In a large bowl, mix the strawberries with ⅓ cup of sugar and let them sit. This draws out their juices and enhances their natural sweetness.
- Melt the butter – Place the butter in a 13×9-inch baking dish and let it melt in the preheated oven. This step creates a rich base for the batter.
- Prepare the batter – In a separate bowl, whisk together the flour, baking powder, salt, and remaining sugar. Stir in the milk and vanilla extract just until combined. The batter should be slightly thick but pourable.
- Assemble the cobbler – Carefully remove the hot baking dish from the oven. Pour the batter over the melted butter—don’t stir! This helps create a layered effect. Spoon the macerated strawberries over the top, leaving any excess liquid behind.
- Bake to perfection – Pop the dish back in the oven and bake for 55-60 minutes, until golden brown and bubbly. Let it cool for at least 15 minutes before digging in.
Notes
How to serve it up
Strawberry cobbler is delicious on its own, but a scoop of vanilla ice cream takes it to the next level. The warm cobbler paired with cold, creamy ice cream is pure bliss. If you prefer something lighter, a dollop of whipped cream or a drizzle of honey also works beautifully.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert