Reviewed: Jun. 24, 2009

It had no taste to it. The topping was o.k. but the strawberries didn't have much taste. I reduced the water like others suggested, but you would think that would give it more flavor. It still was tasteless.

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Tammy

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Reviewed: May 30, 2009

I added some more cornstarch to thicken it up and probably took it off the burner too quickly. Still turned out great! Oh, also, I made 1.5 times the dough and dused two pints of strawberries. YUMMY! I'll make this again!

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: May 1, 2009

I wish I had read the reviews that said to use more fruit and either use less or omit the water completely. I found the cake-like cobbler topping to be a nice change, and an especially good taste with the brown sugar (even though I used light brown sugar instead of dark). I did add some vanilla to the batter and omitted the extra brown sugar/butter on top.

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gapch1026

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Reviewed: Mar. 10, 2009

DELICIOUS!! I shortened the amount of water after reading the reviews. OMG, this cobbler was a hit! The only change I made was LESS WATER. I started out with 1/4 cup of water, threw in the sugar, cornstarch and fresh strawberries. I kept the extra water near just in case. After it all came to a boil, I lowered the heat and let it sit stirring occasionally. It thickened up in no time so I threw out the rest of the water. I followed the rest of the recipe and the cobbler was gone within 10 minutes of serving it. My neighbor even took half of it home to share with his family because he loved it so much.

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Luv2Eat

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Reviewed: Sep. 28, 2008

I was in search of a southern strawberry cobbler like the little place up the road made. This one hit the spot!!! This is my new favorite dessert dish. I used a pyrex glass pan to make this dish in. I of course did as others suggested. I used 3 cases of strawberries, which was approx. 6 cups of strawberries. I added a little bit extra sugar because of the extra ammount of strawberries so I say it was probably about 3/4 cup. I added what one reviewer stated, 1 1/2 TBSP of cornstarch, although I will probably add 2 TBSP next time. I did not cook the strawberry mixture and I left out the water as it was perfect the way it was. I did take the 2 TBSP butter and cut off little pieces to place through out the strawberry mixture once in the pan. I thought the dough mixture was just perfect with the ammount though. I baked it for longer which I thought was very helpful! I baked it for about 40 mins. I then made the brown sugar mixture which I added a little bit of cinnamon and vanilla for flavor...just a splash of each. I brushed the brown sugar mixture over top of it all. Then I baked for close to 20 more mins. Any longer and I think it would have burned but it cooked the dough part enough to make it non cake like. Through and through it was excellent and I will be enjoying this recipe for a long long time!

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Jessica

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

Living In: Mocksville, North Carolina, USA

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Reviewed: Jan. 22, 2007

This is so easy, and it is great with ice cream on top. The topping is not like a regular cobbler. It is a little moist.

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mar211

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Reviewed: Aug. 5, 2006

This was so yummy. We made it in our dutch oven on a camping trip and topped it with a scoop of vanilla ice cream. I didn't add the water, as suggested in other reviews and it turned out excellent. Not runny at all. Also, I used 2 cans of strawberry pie filling, instead of the fresh strawberries, sugar and cornstarch. (To make it easier to make while camping). It was really, really yummy and so easy to make.

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Jen F.

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Reviewed: Jun. 22, 2006

Very sweet and delicious! I did not cook the strawberry mixture and I used 1% milk instead of half and half and it turned out great!

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L. Defoe

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Reviewed: Dec. 19, 2005

This would be less runny if the strawberries weren't cooked first and the water was omitted. Unlike other fruit cobblers, I don't cook strawberries on the stove but simply combine the raw berries with other filling ingredients in a baking dish, top with sweet biscuit dough, and bake. Easier and less pots to wash too!

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Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Nov. 22, 2005

This was a great recipe! Delicious with some vanilla ice cream and whipped cream!

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JBELANGER84

Cooking Level: Expert

Home Town: Derry, New Hampshire, USA

Living In: Haverhill, Massachusetts, USA

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Reviewed: Jul. 19, 2005

not very sweet. the dough tastes like bread.

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FROSTJ12

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Reviewed: May 30, 2005

Well the taste is good but it's sooo runny. I have made it twice and both times I ended up with a strawberry soup. A yummy soup, but not a cobbler! I am not sure what I could have done differently, I even added extra corn starch last time.

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Season Moore

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: May 9, 2005

The topping turned out too cake-like for me. I prefer a cobbler topping to be thin and crispy. The taste was very good though.

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HRHLAMBIE

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Reviewed: Mar. 12, 2005

I used fresh strawberries and made the strawberry mixture a day ahead. If you're going to do this, it saves time, but don't add the water. The sugar brings out the juice in the berries and creates its own "soup" as you've seen with strawberry shortcake. It does take longer to cook than the recipe indicates. It cooked for 45 minutes and was still a little under-done. Tasted good, though.

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MADAHARI

Cooking Level: Intermediate

Living In: Chester, New Hampshire, USA

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Reviewed: Jan. 23, 2005

This recipe is "almost the reincarnation" of my Georgia grandmother's strawberry cobbler recipe. She has been gone for almost 30 years and took the secrets of her southern cooking to the grave with her. She never measured anything, and even with my aunts watching over her shoulder, they could not "get it" to pass it along to us. My 77 year old father nearly became misty-eyed when he ate it. Thank's for the memories!

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KarenKY

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Reviewed: Jan. 4, 2005

This recipie was easy enough. I used self-rising flour and frozen strawberries instead of what was listed. It made the recipie a little more runny then it should have been. The flavor was great!

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RG12059443

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Reviewed: Jun. 10, 2004

I wasn't thrilled with this cobbler. I've definitely had better. I didn't care for the brown sugar in the batter and the brown sugar and butter on top. The filling was good, but I would use a different recipe for the batter on top.

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LoveTo Bake

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Reviewed: May 15, 2004

Oh Wow! This was so good! I even made a few changes to make it low-cal and is was still delicious! I used Splenda sweetener instead of sugar and instead of brown sugar, I used 1/4 cup of Splenda and 1 tbsp of sugar free maple syrup. I did not have any cornstarch on hand so I used t tbsp of flour instead and it came out so yummy. It was a little more brown thatn I liked but I think this was because of the Maple Syrup. A little time consuming (that is the reason for 4 stars and not 5) but worth the effort.

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VICKI S.

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Reviewed: Apr. 18, 2004

A word of caution: I used light brown sugar, rather than dark brown. It can't be substituted. The cobbler became much too sweet, which overwhelmed the strawberry flavor. The strawberries seemed a bit sparce and the sauce too thin, so I would agree with the reviewers urging more strawberries, more cornstarch, and less water.

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BOOKS2

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Reviewed: Feb. 19, 2004

This combination of your basic ingredients was deceptively wonderful. While making it I told my husband I didn't think it would taste very good because there was no spice (like cinnamon) in it, just flour, sugar, and butter... not even lemon! I was getting frustrated because the recipe wasn't specific in the cooking time of the berry sauce and I wasn't sure what consistency it should come out at. My sauce got to a point where it was bubbling, but no longer getting thick. I also wasn't sure exactly what "dot with margarine" meant. I ended up slicing bits of margargine up and dropping on top of the hot berry sauce... that was how I interpreted that term. I thought the batter was going to be the worst, but as my husband says: "the cake is what makes this recipe!" I think the texture of the cake was perfect and I really loved how that brown sugar and maragarine glaze came out. The fresh strawberries had a tonne of flavour, it was amazing! If you are planning on having some cobbbler left over, try not to over thicken the berry sauce... it reheats double as thick (tastes just as good though). In the end, I'd say I don't think there is much you can do to goof this one up. Thanks for this strawberry recipe which is now hubby's favourite cobbler!

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