I’m that girl.
You know the one who eats all the cobbler topping and leaves the softened fruit in the dish for someone else? That’s me.
I don’t usually choose fruit for dessert, but when it’s caramelized with sugar and topped with a flaky, buttery crust, I’m convinced. Serve it warm with vanilla ice cream and a few fresh mint leaves and you’re in business.
I can be a little obsessive—my best friend swears it’s a Scorpio thing—and right now I’m obsessed with strawberries, fresh mint, and ice cream melting over a crunchy biscuit topping. I’ve made this cobbler with strawberries, peaches, blackberries, and blueberries; it’s especially festive with a mix of red and blue fruits for summer gatherings.
Use a cast iron skillet for the best results—it gives the cobbler a rustic, Southern feel and helps the fruit caramelize beautifully. This is the only cobbler topping I reach for these days: biscuit-like, buttery, and just the right balance of tender and crisp.
Skillet Strawberry Cobblers
4 to 6
Leave a Review »
Ingredients
- 2 tablespoons butter
- 4 pints strawberries
- 1 tablespoon white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1/2 stick butter, softened and cut into cubes
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 tablespoons brown sugar (for topping)
- 2 tablespoons butter, melted (for drizzling)
- Vanilla ice cream for serving and fresh mint for garnish
Instructions
- Preheat oven to 425°F (220°C). Slice the strawberries — some halved, some quartered, and a few left whole for texture. Toss them with 1 tablespoon white sugar.
- Heat a large cast iron skillet over medium heat for about 5 minutes. Add 2 tablespoons butter, then the strawberries, and cook 5–6 minutes until they begin to soften and release juices.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and 1 tablespoon brown sugar. Add the cubed softened butter and work it in with a fork or your fingers until the mixture forms small crumbles. Make a well in the center and pour in the buttermilk and vanilla extract. Stir until a dough forms.
- Turn off the heat under the strawberries. Drop spoonfuls of the dough over the berries, spacing them around the skillet. Melt the remaining 2 tablespoons butter and drizzle over the dough, then sprinkle 2 tablespoons brown sugar on top. Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake 10–15 minutes more, until the topping is golden and cooked through. Serve warm with vanilla ice cream and fresh mint.
Notes
Did you make this recipe?
Share your photo on social media and tag the recipe. I appreciate you so much!
I’ve grown to love fruit desserts — when they’re sweet, warm, and topped with a buttery biscuit, they feel as indulgent as any classic dessert.