Recently, I bought a huge warehouse sized container of strawberries that turned out to be a little on the tart side. Not so great for snacking, but perfect for baking! I thought it would be fun to make a Strawberry Cobbler using my Grandma Bea’s cobbler recipe. Strawberry Cobbler is the perfect summertime treat, especially served warm with a scoop of melty vanilla ice cream on top.
I know Grandma Bea would have loved it! She passed away a few weeks ago, shortly after her 102nd birthday. She really got a kick out of my blueberry cobbler post, and loved all the comments. Thank you to all who commented and shared her recipe!
- 1 cup of sugar
- 1 1/2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 3 tablespoons of shortening
- 1 cup of milk
- 2 pounds of fresh strawberries hulled and sliced
- Juice from one lemon
- 1 cup of sugar
- 1 cup of hot water more if needed, you want to leave 1/2 an inch from the top of the pan
- 2 tablespoons of butter
Start by preheating your oven to 350, and greasing a 9x13 baking pan using butter or shortening.
Slice strawberries, mix in lemon juice and set aside.
Add sugar, flour, baking powder and salt to a large mixing bowl. Whisk to combine dry ingredients.
Add shortening to dry ingredients, use a pastry cutter to combine shortening and flour mixture.
Slowly, add milk and stir to combine.
Pour mixture into the bottom of a greased 9x13 pan.
Add slices strawberries to the top.
Sprinkle sugar over the strawberries, then pour 1 cup of very hot water over sugar.
Dot top of cobbler with 2 tablespoons of butter. Place cobbler on a foil lined baking sheet, just in case it bubbles over.
Bake at 350 for 45-60 minutes, until golden brown and bubbly.
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS