A wonderfully delicious, juicy, and easy Strawberry Cobbler with a light and fluffy biscuit topping. Serve with vanilla ice cream for an out of this world spring or summer dessert.

I love a fresh-baked cobbler still warm from the oven topped with vanilla ice cream. I eat it slowly so that the ice cream has time to melt and blend with the cobbler juices.

Peach Cobbler always seems to be the most popular cobbler and with good reason. Talk about delicious.

You don’t see many Strawberry Cobblers and I don’t know why because strawberries cook up just as well in cobblers as peaches do.

We have a strawberry/peach farm right at the entrance to our neighborhood and I’ve been making frequent stops to buy strawberries. I always get the smallest basket they have because they are so extraordinarily ripe they really don’t last longer than a day or two. Plus it is so easy to just stop by and get more.
Type of Strawberry To Use

If you can’t use very ripe, in season strawberries I would just use frozen. The average strawberries you buy at the grocery store just won’t have enough juice or flavor to make a really yummy cobbler.

Light and Fluffy Biscuit Topping

My favorite part of a cobbler is the light and fluffy biscuit topping. If you can, use a southern flour like Martha White or White Lily for an extra tender topping.

Storage

Best eaten right after it is made but you can store leftover cobbler for 3 days in ...