A sweet and simple recipe for fresh Strawberry Cobbler! This is a juicy berry cobbler topped off with a sweetened biscuit-like topping. ↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓ The whole recipe is made from scratch and assembled in a matter of minutes! Full Printable Recipe: https://sugarspunrun.com/strawberry-cobbler/ Food Processor (Affiliate Link): https://amzn.to/2Xl3FxZ Scale (Affiliate Link): https://amzn.to/2EtNmUe Measurement conversion Magnet (Affiliate Link): https://amzn.to/2C1G5uA Ingredients Strawberry Filling 1 1/2 lbs strawberries washed, stems removed, and quartered (680g) 1/4 cup granulated sugar 50g 2 1/2 teaspoons cornstarch 1/4 teaspoon salt 1 Tablespoon lemon juice Cobbler Topping 1 cup all purpose flour 125g 1/4 cup granulated sugar 50g 1 1/2 teaspoon baking powder 1/4 teaspoon salt 4 Tablespoons unsalted butter cold and cut into 4 pieces 1/2 cup heavy cream 115ml Instructions 00:00 Introduction 00:27 Preheat oven to 350F (175C) and lightly butter the sides and bottom of an 8x8 glass baking dish¹. Set aside. 00:32 In a large bowl, stir together strawberries, sugar, cornstarch, salt, and lemon juice until completely combined. Set aside. 01:19 In a food processor² combine flour, sugar, baking powder, and salt and pulse until combined. 01:58 Add butter and pulse until mixture resembles coarse crumbs. Add heavy cream and pulse again until mixture is just beginning to clump together and forms a soft dough. 03:25 Give your strawberry mixture one more stir and then pour mixture into prepared baking dish. 03:51 Use your hands to evenly scatter cobbler topping over the berries. 04:46 Transfer to 350F (175C) oven and bake for 35-40 minutes or until strawberries are bubbling and cobbler topping is baked through and golden brown on top. 04:58 Serve warm, preferably topped with vanilla ice cream! Notes ¹You can use a metal dish instead but keep in mind that the baking time may vary and will likely be shorter. ²If you don’t have a food processor, you can make this biscuit topping instead by stirring together the dry ingredients, using a pastry cutter or grater to cut in the butter, and then stirring in the heavy cream. Facebook: https://www.facebook.com/Sugarspunrun/ Instagram: https://www.instagram.com/sugarspun_sam/ Pinterest: https://www.pinterest.com/sugarspunrun Email List: https://sugarspunrun.com/subscribe/ DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!