Strawberry Cobbler with Lemon Biscuits

Course: Dessert

Cuisine: American

Keyword: baked, dessert, Strawberry Cobbler, Strawberry crisp, Strawberry recipes,

Prep Time: 20

Cook Time: 45

Resting Time: 15

Total Time: 1 20

Servings: servings

Calories: 356kcal

Sweet, fragrant strawberries with a hint of basil baked into a delicious cobbler with a lemon biscuit topping. Beautiful with just the right amount of sweetness. Perfect for entertaining or a meal with friends and family.

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Ingredients

Strawberry Filling

1 kg strawberries about 2 lbs, hulled and halved (about 8 cups sliced)
2½ tablespoons cornstarch
⅓ cup sugar
2 tablespoons honey
2 –3 tablespoons fresh basil finely chopped
1½ tablespoons lemon juice
½ teaspoon lemon zest
½ teaspoon vanilla extract
Pinch of sea salt

Lemon Biscuit Topping

2 tablespoons sugar
Zest of 1 lemon
2 cups 240 g all-purpose flour
1 tablespoon + 1 teaspoon baking powder
½ teaspoon sea salt
115 g ½ cup cold unsalted butter, cut into cubes
¾ cup 180 ml buttermilk

To Finish

2 tablespoons cream or buttermilk
2 tablespoons coarse sugar

Instructions

Prepare the Filling (One-Pan Method)

Put the strawberries into a large oven-safe skillet or baking dish. Sprinkle over the cornstarch, sugar, and salt. Stir gently with a wooden spoon to mix in.
Add the honey, lemon juice, lemon zest, basil, and vanilla.
Place over medium heat and continue to stir with a wooden spoon as the mixture warms. Cook for 5–7 minutes, until the strawberries begin to soften, release their juices, and the liquid starts to thicken slightly.
Remove from heat and spread the fruit evenly in the pan.

If you don’t have an oven-safe pan:

Cook the filling in a saucepan, then transfer it to a 9×13-inch (23×33 cm) baking dish.

Make the Lemon Biscuit Dough

Preheat oven to 375°F / 190°C.
In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant and slightly damp.
Add the flour, baking powder, and salt, and whisk to combine.
Add the cold butter and cut it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces.
Pour in the buttermilk and gently mix just until a soft, shaggy dough forms. The dough should be thick and slightly dry-looking, not wet.
Refrigerate the dough for 10–15 minutes.

Assemble

Scoop large, generous mounds of biscuit dough over the strawberries, leaving space between each mound so the fruit can bubble up around them.
Keep the mounds tall and rustic—do not flatten.

Finish

Brush the tops of the biscuits lightly with cream or buttermilk and sprinkle generously with coarse sugar.

Bake

Bake for 40–45 minutes, until the biscuits are deeply golden, the filling is thick and bubbling around the edges, and the biscuit tops feel set and lightly firm
If the tops brown too quickly, loosely tent with foil and continue baking. Remove foil for the final 5–10 minutes to crisp up the tops.

Rest

Let the cobbler rest for 15-20 minutes before serving so the filling can set.

To Serve

Drizzle the warm biscuits lightly with honey if desired.
Serve warm with vanilla ice cream, softly whipped cream, mascarpone, creme fraiche, or simply on its own.

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