Strawberry Cobbler | A Southern Recipe
Summer is in full swing, and what better way to celebrate the season than with a delicious Strawberry Cobbler topped with a Vanilla Bean Ice Cream? It’s a sun-kissed delight perfect for any summer night!
Looking for some inspiration?… For more Southern Recipes, click HERE! ; for more Recipes with Strawberries, click HERE! ; for Recipes with No Eggs, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
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Strawberry Cobbler | A Southern Recipe
Summer is in full swing, and what better way to celebrate the season than with a delicious Strawberry Cobbler topped with a Vanilla Bean Ice Cream? It’s a sun-kissed delight perfect for any summer night!
Equipment
Ingredients
STRAWBERRY MIXTURE
- 1 Lbs (455 g) strawberries (Washed | Pat Dry | Quartered)
- 0.71 oz (20 g) granulated sugar
- 1 Tbsp (15 g) lemon juice (1/4 Lemon)
- 1 tsp (5 g) vanilla bean paste (My Personal Addition)
COBBLER CRUST
- 8.64 oz (245 g) milk (Lukewarm)
- 4 oz (115 g) butter (Melted)
- 4.41 oz (125 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 3.53 oz (100 g) granulated sugar
- 1/2 tsp (3 g) sea salt
- 1 tsp (5 g) vanilla bean paste
Instructions
- Line a 9-inch | 22 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Round Mold placed on top of a medium perforated baking sheet. Set aside.
STRAWBERRY PREPARATION
- Wash and pat dry your strawberries. Remove the stem. Cut them into quarters so they have all the same size and shape.Transfer the strawberries to your mixing bowl, coat with sugar, lemon juice and vanilla bean paste. Let it macerate for 30 minutes, giving it a stir at the end before transferring them to a sieve. NOTE: The strawberries will release water which will turn into a syrup that's perfectly normal. You can keep the strawberry syrup if you like as we do not need it for this recipe.1 Lbs strawberries, 0.71 oz granulated sugar, 1 tsp vanilla bean paste, 1 Tbsp lemon juice
COBBLER PREPARATION
- Preheat oven on 375℉/190℃.Place the milk together with the butter in a medium sauce pan and heat on low until lukewarm. Set aside.8.64 oz milk, 4 oz butter
- In another mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and sea salt. Make a well ; pour the warm milk/butter mixture together with the vanilla bean paste. Fold gently until combined leaving a few lumps. NOTE: This will give you a fluffy crust just like a pancake.4.41 oz all-purpose flour, 2 tsp baking powder, 3.53 oz granulated sugar, 1/2 tsp sea salt, 1 tsp vanilla bean paste
- Pour your batter directly into your prepared baking pan. Gently spoon the strawberries on the top of your batter, being careful not to overlap. NOTE: For best results, simply "drop" your strawberries on top of the batter without stirring.
BAKE!
- Bake for 25 minutes at 375℉/190℃ until lightly golden on top. (Every oven heats differently, monitor your bake from 22 minutes). It is ready when it is golden on top and that the strawberries are cooked through and bubbly.
- Once your Strawberry Cobbler is out of the oven, it will be hot and bubbly, let it cool down for 15 minutes. This will allow the syrup to settle down and for the cobbler to firm up. Spoon into a bowl and top with vanilla bean ice cream. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 219kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 316mg | Potassium: 136mg | Fiber: 1g | Sugar: 15g | Vitamin A: 365IU | Vitamin C: 30mg | Calcium: 99mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Credit: Monique from the blog Divas Can Cook ; Recipe: “Fresh Strawberry Cobbler”. This Cobbler is light and delicious. Perfect batter to enjoy with every seasonal fruit! Thanks for the recipe, ~Nessa
S’il y a bien un dessert rustique et facile à préparer pour l’été, c’est bien le Cobbler aux fraises! Originaire des États-Unis, le cobbler a été créé par les premiers colons Européens qui, face au manque d’ingrédients pour réaliser leurs tartes traditionnelles, ont inventé un dessert en superposant des fruits frais sur une pâte légère avant de le cuire au four. À déguster avec une belle boule de glace à la vanille pour un moment vraiment gourmand!
Oh la la le régal !
Bisous belle soirée
Merci beaucoup Alicia. Ce n’est que le début de l’après midi pour moi. Bises, ~Nessa
Coucou Nessa,
J’ai fait ta recette et on s’est régalé ! J’ai trouvé de belles nectarines bien mûres et je n’ai pas résisté à les mettre dans ton gâteau. Merci beaucoup pour cette belle découverte (je la publie demain). Bonne soirée à toi. Bises
Merci beaucoup pour ton joli test Catherine, cela me touche beaucoup ainsi que ton gentil message. On se parle plus son instagram que sur les blogs, alors cela me fait si plaisir de te retrouver ici aussi, merci à toi! Je t’ai mise à l’honneur sur le blog. Grosses Bises! ~Nessa
Il est superbe et bien riche en fraises ! C’est une très beau dessert estival.
Bonne soirée, bises.
On aime le cobbler à la maison, on le fait avec tous les fruits. Bises, ~Nessa
Cette version a l’air excellente. J’en ai l’eau à la bouche. Bises
C’est vraiment délicieux, à faire avec tous les fruits de saison! Bises, ~Nessa
Je viendrais volontiers déguster ce dessert avec toi si tu n’étais pas si loin !! bises
Ah oui je suis loin c’est vrai, heureusement que la cuisine rapproche! Tout le monde avait son assiette de prête à la sortie du four 🙂 Grosses Bises, ~Nessa