Were lucky enough to have a local pick your own strawberry farm in North Texas, but the berries are not quite ready for picking. My family loves to pick fresh strawberries, but we have to make sure to go before the hot Texas heat sets in.
There's nothing worse than picking berries out in the sun when it's 100+ degrees outside. The last time we went my little guy spent half his time picking berries, and the other half sitting under a shaded tree eating. I can't say that I blame him on that one, but there's no time for slackers when it comes to strawberry picking LOL.
Strawberry Cobbler is one of my favorites spring and summertime treats, especially served warm with a dollop of whipped cream on top. Cobbler is also the perfect sweet ending to supper or fancy enough to take to a get together.
By far my favorite is a biscuit topped cobbler. The biscuits in this recipe bake up golden brown with a buttery cotton soft middle. This biscuit topping is also really fluffy which is perfect for soaking up all that strawberry filling.
This is a easy old fashioned cobbler recipe that will have your house smelling amazing as it bakes. Don't forget to sprinkle a bit of sugar on top just before baking. That's what gives these delicious biscuits their sparkle. Let's get started and I will show you how to make this easy cobbler.
Start by hulling the strawberries and cutting them into quarters. My strawberries were pretty large, but if they are normal size just cut them in half. Place in a 8x8 or 9x9 inch baking dish. (I used a 9x9 inch glass Pyrex baking dish).
In a separate bowl mix the sugar and the flour together; sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture to combine. Now you have just made the filling. I told you this one is easy-peasy my friends.
Now lets start on the biscuit topping. Make sure to use White Lily Flour if available, because everyone know they make the best southern bisucits. Start by combining, all the dry ingredients and cut in the butter to resemble coarse meal.
I used a pastry blender to incorporate the butter into the flour mixture. You want the butter pieces to be about the size of a pea.
Add the cream and lightly mix until moist.
Make sure not to over mix the batter. Just blend until all the ingredients are combined.
Spoon the biscuit mixture on top of the filling (I used a spring form ice cream scoop). The mixture should be plopped on in clumps. You don't want a perfectly smooth topping. Sprinkle the biscuit dough with additional sugar before baking. Bake in a pre-heated 350 degree oven for 25 minutes or until the biscuit topping is lightly golden brown, and the filling is bubbly.
If the biscuits are cooked through and the topping isn't as brown as you would like. Turn your ovens broiler on and watch the topping closely. It only takes a minute or so to brown the topping. Remove from the oven.
Let the cobbler cool enough for the juices to thicken, then served warm by itself or with a dollop of whipped cream. I think this cobbler taste just fine by itself, but whipped cream is always good.
Strawberry Biscuit Cobbler
2 lbs - fresh strawberries, hulled, washed and quartered
1/2 - cup sugar
3 - tablespoons flour
1 1/2 - cups self rising flour, preferably White Lily flour
2 - tablespoon sugar, plus more for top of biscuits
4 - tablespoons cold and cubed butter
1 1/4 - cups cold heavy cream
8x8 or 9x9 inch baking dish
Preheat oven to 350° degrees. Hull the strawberries and cut them into quarters and place in a baking dish (I used a glass Pyrex baking dish).
To make the filling using a small bowl mix the sugar and the flour together; Sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine, and set aside.
Make the biscuit topping by combining, all the dry ingredients. Then cut in the butter to resemble coarse meal or the size of a pea. I used a pastry blender to incorporate the butter into the flour mixture, but your fingers work just as well.
Add cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don't want a perfectly smooth topping.
Sprinkle the biscuit topping with additional granulated sugar. Bake 25 minutes or until the biscuit topping is lightly golden brown and the filling is bubbly.
Let cool enough for the juices to thicken, then served warm by itself or with whipped cream
Cook's Note: If you don't have self rising flour on hand you can make your own: How to Make Self rising Flour: Using a dry measure, measure the desired amount of flour into a separate container. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.
White Lily products are available in local grocery stores in most southern states, but not all. I live in Texas and White Lily flour is only available at my local Central Market. If you cannot find White Lily Flour in your area you can purchase White Lily products online at Amazon, Smuckers or Soap.com.
Disclosure: I’m excited to be working with White Lily® flour on a mission to #SavetheBiscuit. Together we want to help bring back the art of biscuit making by learning, teaching and sharing the joy of biscuit making for generations to come.