Strawberry Biscuit-and-Jam Cobbler
Cobbler-style biscuits are nestled on top of fresh strawberry jam and baked until bubbling and golden. A wonderful summer dessert!
I absolutely adore crisps and cobblers during the summer, but truth be told, strawberry cobbler never really made its way onto my radar until I saw this recipe among some of my very old magazine clippings.
I’ve been totally underwhelmed by the strawberries at our local grocery store this summer. It’s been nearly impossible to find an entire container of great-looking strawberries, and then once I do, they go south within two days of getting them home. I hope they’ve been better in your neck of the woods! When I saw this recipe, it seemed like a great way to get my taste of fresh summer strawberries without being disappointed, and I was absolutely spot-on.
I dug up the best-looking strawberries I could find, and got to work on this strawberry cobbler before they could take a nose dive in my fridge.
A simple, fresh strawberry jam is made by cooking down the fresh strawberries with some sugar and lemon juice, spread in a deep-dish pie plate and topped with wedges of an amazing biscuit dough. Not too sweet, and the perfect accompaniment to the bubbling, sweet strawberry filling beneath.
This strawberry cobbler may have been THE hit dessert of the summer, as far as my family is concerned.
They went absolutely gaga over this, with equal praise being heaped upon the strawberry jam filling and the biscuit cobbler topping. I, for one, LOVED the strawberry filling, and could seriously eat it by the spoonful.
Bonus – this is a great make-ahead recipe! I made the jam on Friday and refrigerated it, then made the cobbler dough on Saturday and refrigerated, assembled and baked on Sunday morning. So easy to break down into manageable tasks if you’re short on time!
This was so simple and so incredibly delicious that it is absolutely going to be a summer staple from now on.
Three years ago: Chocolate Chip Cookie Dough Ice Cream
Four years ago: Bacon, Egg and Hash Brown Grilled Cheese Sandwich
Strawberry Biscuit-and-Jam Cobbler
For the Strawberry Jam:
- 2 pounds (907.18 g) fresh strawberries, hulled and cut into ½-inch pieces
- 2 cups (400 g) granulated sugar
- 1 tablespoon lemon juice
For the Biscuit Cobbler Topping:
- 1¾ cups (218.75 g) all-purpose flour
- ¼ cup (0.25) granulated sugar
- 1¾ teaspoons (1.75 teaspoons) baking powder
- ¾ teaspoon (0.75 teaspoon) kosher salt
- 6 tablespoons unsalted butter, cold, cut into small cubes
- ¾ cup (178.5 ml) heavy cream
For the Topping:
- Heavy cream, for brushing
- Coarse sanding sugar, for sprinkling
- Make the Jam: Place the strawberries, sugar and lemon juice in a 4-quart saucepan and cook over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes. Allow to cool completely. (The jam can be stored, covered, in the refrigerator for up to 3 days.)
- Preheat oven to 375 degrees F and adjust an oven rack to the lower third position, and place a baking sheet on the rack below.
- Make the Biscuit Cobbler Topping: In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry blender, cut in the butter until the largest pieces are the size of peas. Using a fork, stir in the heavy cream until a dough starts to come together but is still crumbly. Turn the dough out onto a clean work surface and knead briefly to form a cohesive dough. Pat the dough into an 8-inch round and cut into 8 wedges.
- Spread the jam onto the bottom of a 9½-inch deep-dish pie plate or skillet. Arrange the dough on top in a round. Brush the dough with heavy cream and sprinkle with sanding sugar. Bake until the strawberry jam is bubbling and the cobbler is golden brown, about 50 minutes. Allow to cool to warm room temperature before serving.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This is an easy and fantastic recipe. My family loves the fresh flavor of the strawberries. The biscuit topping is not too sweet and goes well with the strawberries. We had it with vanilla ice cream, which was the perfect complement. Next time I will cook the strawberries in a larger pan to aid in the evaporation of the liquid since mine were just a bit too watery.
Curious about the dough. After you form the 8 inch round, should you refrigerate the dough for about 20 minutes to an hour so the flour hydrates? Like pie dough?
I used your amazing-looking recipe somewhat modified to fit ingredients I had on hand to create a dessert for guests. I used frozen berries from my freezer, cooked them down with some sugar, lemon juice, lemon zest, and a dash of almond extract (barely detectable, but rounds out the berry flavor well). I made the biscuit dough from a gluten-free mix I had on hand, added sugar, butter, milk, vanilla, and a small amount of cardamom (again, barely detectable, but I find that most people go crazy over it in sweet baked goods!). I had to use a little of corn starch in my berries, because my daughter convinced me to add some water while they were cooking down, and they ended up very juicy. I spread it all in a very large roasting pan, stored in the fridge, and baked the next day before dinner. DELICIOUS!
I have some freezer jam that I already made, could I use that instead of making the fresh jam?? thanks!
Hi Hollie, Yes, absolutely!
I would like to try this with peaches since we are getting into peach season. Any thoughts on this?
I, too, would like to try it with peaches!! Strawberries have been awful (to me) here in Central Alabama.
Hi Amber, I think that would work!
The strawberries in our grocery store (up in Maine) have been super disappointing this summer too. :/
I’ve had the same issue with strawberries here in KC. I’ll buy some more to try this great-looking recipe though. Thanks for sharing!
We’ve had the same problem here about 65 miles from Pittsburgh. I tried the vinegar soak trick, and it did help extend the storage life, but
the strawberries have been really nasty this year with all kinds of spots, and just not very appetizing. I’m going to have lift my ban of them to make this recipe. It looks scrumptious!
I’m so glad it’s not just me! It’s not even the shelf life at home so much as it’s been nearly impossible to even find a container at the store that looks worth buying! But yes, this is definitely worth snatching some up and cooking them down :)
Thanks for another fabulous looking recipe, Michelle! I have great success with your recipes and am even confident evough to try something new from your website with guests coming over! :) A great tip I found this summer for keeping berries fresh is this washing method: http://www.momables.com/how-to-keep-berries-fresher-longer/
It kills mold spores on the berries and they last up to a week, although they never make it that long without being eaten in our house! But no more thrown out berries because they’ve gone bad.
Hi Karin, Thanks for sharing, going to check out that article!
This looks nothing short of wonderfully delicious! I am always ready for the local strawberries to come into season because they are SO much better than those found in the grocery. But, sadly, the season is very short, so we gobble them up as much as we can (it’s a good thing strawberries are so good for you). I think I will need to look for some berries in the grocery and try this recipe out next weekend for our Sunday dinner. Oh YUM!
Michelle, sounds you need a set of Rubbermaid’s Produce Saver containers. They keep produce fresh much longer in your refrigerator. You will be amazed at how long you can keep berries, even raspberries. I have given sets to my children and friends. I am a real fan! Your recipe sounds delicous, and I’ll be trying it soon. https://www.amazon.com/Rubbermaid-Produce-Square-Storage-Containers/dp/B0012DS4GG
Hi Linda, Thanks for sharing! I haven’t seen these, but have been intrigued by the same type of containers from OXO. Going to check them out!
To keep strawberries fresh longer, put them onto a plate lined with paper towel and cover with cling wrap. It helps! This recipe looks yum…how long would the jam keep if you didn’t use it in the cobbler?
Hi Wendy, Thanks for the tip! The recipe itself says up to 3 days, but I would probably say 1-2 weeks unless it starts to look off/moldy.
About keeping strawberries fresh. This season (for the first time) I started using those “Debbie Meyer Green Boxes” from “HSN”. I use a large size container with a clean white paper towel lining the bottom, in goes the strawberries–then another paper towel on top. I have to say this definitely keeps them fresh for a much longer time! I don’t really know if the green containers are doing it, but if you place the strawberries loosely in a plastic storage container with the paper towels I think you would be happy with the results. P.S. Same with blueberries, raspberries etc. Can’t wait to try this recipe, I am going to reduce the sugar though–I hope it will still thicken up! Thank you, Mary Beth
Hi Mary Beth, I’ve often wondered if those produce storage containers actually worked, thanks for the recommendation!
100% agree with this method for any berries but you can use any plastic container, covered loosely or tight. It works both ways and berries last at least a week and even more if they are really good ones to start with. It’s fantastic!!