This easy Strawberry Cobbler with Lemon Biscuits recipe is a perfect summer dessert! Fresh strawberries are topped with homemade lemon biscuits (an easy drop biscuit recipe) and baked until perfection. With fresh whipped cream or ice cream, this strawberry cobbler is a summer staple! (A step-by-step video as well.)
This Strawberry Cobbler with Lemon Biscuits *might* be the best thing I’ve made so far this summer. It’s an incredibly easy recipe, and the mix of the sweet strawberries with the slightly tangy lemon cream biscuits tastes like summer.
If you haven’t noticed, I have a bit of a thing for strawberry and lemon.
These two flavors not only pair nicely together, they also happen to be two of my all-time favorite flavors, both together and apart.
I’ve shared at length my love of strawberry cake (you really wouldn’t think I’d be able to articulate a ridiculous amount of words about one dessert, but I’ve never backed away from a challenge 😉), and also my love of all things lemon (I mean, I’ve even attended a lemon festival before—guys, the love runs deep).
So, naturally, it’s not surprising that the strawberry cobbler recipe I chose to share today is topped with a recipe for lemon drop biscuits.
And you know what else isn’t surprising? How amazing this tastes.
All right, so let’s talk cobbler and cobbler toppings.
I feel like some people have very strong opinions about what is and is not considered a cobbler topping. Cobblers can be topped with biscuits, pie dough, crumble topping (although this maybe turns a cobbler into a crisp…it’s complicated), a batter, etc.
Some people put the batter on the bottom and the fruit on top. Some put the fruit first and then put on the topping. Some use sugar in the fruit mixture; others want only fruit. What thickening agent do you use, if any? Do you top with ice cream or whipped cream?
I don’t particularly have strong opinions about cobbler, so I’m just going to share with you what worked for me in this recipe. The fruit was sweet and the perfect mixture of thick and juicy; the lemon biscuit topping was flaky, buttery and sweet. The combination was exactly what I wanted for this strawberry cobbler.
Let’s break this Easy Strawberry Cobbler down a bit:
Can I make this cobbler with frozen strawberries?
-Yes! While I’m partial to fresh fruit cobblers, this 100% can be made with frozen strawberries. If using frozen strawberries, make sure they have thawed completely.
-Also, make sure you have patted them dry. Frozen berries have more moisture than fresh berries, and the extra moisture can make your cobbler extra soupy.
Do I have to add sugar to the strawberries in this recipe?
-No. This is really going to depend upon both your personal taste preferences and how sweet your strawberries are.
-Ripe, sweet strawberries may not need as much or any sugar, as they are naturally so sweet. However, if your strawberries are a little less flavorful, the sugar will give them an extra flavor boost.
Can I make Strawberry Cobbler ahead of time?
-Oh for sure! You can make this the day/night before, bake as directed and then put it in the fridge.
-If I make this a day in advance, I like to reheat the cobbler in the oven before serving (I loooove a warm cobbler, but feel free to serve/eat cold as well).
-If reheating, preheat the oven to 350, tent the top of the cobbler with a piece of non-stick foil, and reheat for about 30 minutes, or until the cobbler is warm all the way through.
Tips and Tricks for this Easy Strawberry Cobbler with Lemon Biscuits
- Whether using fresh or frozen berries, make sure the berries have been patted dry with a paper towel. Any extra moisture can make the cobbler too soupy.
- I like to quarter my strawberries, as I like perfectly bite-sized strawberries in my cobbler. You can halve them or chop them smaller if you prefer.
- For 1 Tbsp of lemon zest, you will need to zest about 1 large lemon or 2 medium sized lemons.
- This will take about 40-45 minutes to bake. You want to make sure the underside of the biscuits have cooked all the way through, which in my oven, took 45 minutes (I took a cake tester and poked the middle of the cobbler, just into the biscuits to see if the tester came out clean or had batter stuck to it).
Ice cream or whipped cream?
- 5 cups fresh strawberries, hulled and quartered
- 4 tsp all purpose flour
- 1/4 cup granulated sugar
- squeeze of lemon juice
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp lemon zest
- 6 Tbsp butter, melted
- 1/2 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- raw sugar, for sprinkling (optional)
- Whipped Cream (favorite recipe linked below)
- Ice Cream
- Fresh Strawberries
- Preheat oven to 350 degrees and grease a deep dish 9” or 10” pie plate (alternately, you can use a 9x9 or 9x13 baking dish as well).
Mix strawberries, flour, lemon juice and sugar together. Spread the strawberries evenly in the bottom of your pie plate.
- In a bowl, mix flour, sugar, baking powder, salt and lemon zest together.
- Make a well in the center of the ingredients and pour in melted butter, heavy cream and lemon juice. Mix until all ingredients are combined.
- Spoon dollops of biscuit dough all over the top of the strawberries. Sprinkle with raw sugar, if desired.
- Bake for 40-45 minutes, or until biscuits are golden brown on top and the filling is bubbling.
- Allow to cool for a few minutes before serving.
- Top with ice cream or whipped cream, if desired.
- Store leftovers in the fridge.
Here are some other recipes you might love: