Recipe: Sweet and bubbly early season strawberry cobbler

This dish is an ode to the early season California strawberries that have started to pop up in farmers markets and groceries in the past couple of weeks. While they’re not completely ideal for snacking yet (as they’re a tiny bit sour), they’re perfect for baking in a sweet, syrupy cobbler. Don’t forget the whipped cream!

Recipe: Sweet and bubbly early season strawberry cobbler

Total time: 1 hour 15 minutes | Yield: 9 inch pie dish (6 servings)


Biscuit topping:

1 cup flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons brown sugar

1 teaspoon lemon zest

4 tablespoons cold butter

1/4 cup buttermilk

Drop of vanilla extract

Strawberry filling:

2 pounds strawberries

1/4 cup white sugar

Juice and zest of half a lemon

Drop of vanilla extract

4 tablespoons flour or cornstarch

Pinch of salt


Preheat oven to 350 degrees Fahrenheit. To make biscuit dough, whisk together the dry ingredients (flour, baking powder, baking soda, salt, brown sugar, lemon zest), then use the tips of your fingers to cut in the cold butter until it looks like coarse breadcrumbs. Drizzle in the buttermilk and vanilla extract, and mix with a knife until it starts to form clumps. Tip out the mixture onto a floured surface and shape into a smooth flat round. Cover with plastic wrap and refrigerate while you prepare the strawberries.

Quarter the strawberries, and mix with sugar, lemon juice and zest, flour, and salt.

To roll out the biscuits, simply press the dough out with your hands to a quarter-to-half-inch thickness, then cut about five biscuits out, reshaping as necessary. Dump the strawberries into your pie dish, then top with the biscuits. Dab the tops with buttermilk. Bake for about 45 minutes until the biscuits are golden brown and puffed and the strawberries are bubbling away. You may need to cover the biscuits with foil if the tops are getting too brown.

Contact Sasha Ashall at [email protected].