Strawberry Cobbler I Recipe -
Strawberry Cobbler I Recipe
  • READY IN 50 mins

Strawberry Cobbler I

Recipe by  

"Serve with cream or ice cream."

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Ingredients Edit and Save

Original recipe makes 1 cobbler Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish.
  2. Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
  3. Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
  4. Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2007

I decided to use this recipe after purchasing a flat of strawberries over the weekend. I made a couple of changes to it by adding two tablespoons of cornstarch, and instead of water I used a 1/4 cup of lemon juice like with all other fresh berry cobblers I've made. For the crust I used milk instead of cream so it wouldnt be as rich. I must say this is the best cobbler I have eaten in years!!! The lemon juice adds a balance to the sweetness caused by the sugar and berries. Not overpowering, not tart. This is the closest I have come in years to a recipe that was like my grandmothers. A definite REPEAT!!

Most Helpful Critical Review
Apr 01, 2011

Way too much juice cooked out of the berries, but this was OK out of the oven, served warm. The next day, it was a soggy mess, and the topping turned gooey (like raw dough). Has the taste of old-fashioned biscuit strawberry shortcake, but I think I'll just stick with making my shortcakes and serving sliced berries on top. Not bad, not great, and not good on day 2, unfortunately.

Apr 14, 2008

Great comfort food. Delicious and easy, quickly in the oven in just minutes. Also, easily versatile for using other fruits or berries. I used half the water, and double the amount of cornstarch. I also added a few drops of red food coloring for more vivid color. I also sprinkled the biscuit topping with demerara sugar. It worked out perfectly. Next time however, I plan to up the sugar to 1-1/2 T. and reduce the salt to 1/4 tsp. I found the topping could have been a little sweeter and at the same time I detected the salt more than I liked. All around, a delicious, homespun dessert. Loved it.

May 18, 2004

This cobbler was great! After reading the other reviews, I also cut the water to 1/2 cup and it worked just fine. I made it once with 4 cups of berries and a second time with 6 cups of berries, and both were fine. The one change I did make, is that I substituted "Splenda Granular" for all of the sugar, because my husband is a diabetic. It turned out great both times... you'd never know that it wasn't real sugar in the recipe!

Apr 19, 2010

Very tasty with one big change - drastically reduce the amount of liquid used over your berries. A 1/3c mix of lemon juice and water is PLENTY, with 2 tbsp of cornstarch and 1/2c sugar (as written). The berries will release natural juices on their own and provide plenty of sweet nectar with your strawberries.

Aug 29, 2003

I read what others have said about the cobbler being runny, but I like lots of juice and made it according to the recipe. I think the problem is that the juice is not thick enough, so next time I will add more cornstarch. I didn't have heavy cream so I used skim milk in the topping and it still came out fine. I will definitely make this again.

Aug 29, 2003

Very easy to make! I doubled the recipe (roughly - I had 8 cups of berries instead of 6, and I decreased the water by 1/2 cup because of another review that said there was too much juice) and baked it in a 4 quart Corningwear dish. It turned out delicious and I will definately make this again! I will, however, reduce the water even more next time, maybe doubling all of the ingredients except the glaze. Even though I reduced the water by 1/2 cup, there was still quite a bit of liquid at the bottom of the dish - which would be lovely if you were serving this with ice cream becaus eyou could spoon it over the top.

Aug 29, 2003

I've been looking for this recipe for years! It tastes just like the one served at our local family restaurant($4.00 per serving!!) NOw I can make it at home. The topping is so delicious - I have never been able to find a recipe that tastes the same. It is crispy on the outside and tender on the inside. My whole family loved it. Try it with cherry pie filling if your pressed for time!


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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