Hi, Friends!

Did you know that May is National Strawberry month? I love strawberries because they are high in Vitamin C, potassium and fiber. Now that strawberries are back in season, this is the perfect time to enjoy!

And I know baking might not sound like the best idea with the return of the heat & humidity here in Nebraska, but baking with strawberries can be a great way to reduce food waste. This recipe can also be frozen and enjoyed at a later time, which you can look forward to when you need a quick & easy dessert!

Other ways to use after baking:

-Add as a topping for yogurt

-Blend in a smoothie or milk shake

And if you really want to get crazy, serve with ice cream or whipped cream. Enjoy!

Strawberry Cobbler

  • 55 minutes
  • 8 ingredients
  • 7 steps


  • 2 pounds strawberries, cleaned and cut into quarters
  • 1/2 cup white sugar + 2 TB
  • 1 TB cornstarch
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick unsalted cold butter, cut into small pieces
  • 3/4 cup heavy cream


  1. Preheat oven to 375 F
  2. Lightly grease a 8 x 11.5 " pan
  3. Combine strawberries, 1/4 cup sugar and cornstarch. Set aside.
  4. Combine flour, baking powder, salt and remaining sugar. Cut in butter so that dough becomes pea sized. Then gently fold in heavy cream to create the topping mixture. Set aside.
  5. Pour strawberry mixture into baking dish and top with dough mixture.
  6. Dust the dough topping with 2 TB sugar.
  7. Bake for 35-40 minutes until crust is gold & bubbly.

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