Strawberry Biscuit Jam Cobbler

There’s nothing quite like a warm dessert on a chilly spring evening, and that’s exactly what the Strawberry Biscuit Jam Cobbler offers. I remember the first time I tried this delightful dish; it was at a friend’s house during a cozy gathering. The scent of fresh strawberries mingling with the buttery biscuit topping filled the air, instantly drawing me to the kitchen. As I took my first bite, the sweet and slightly tart strawberry jam oozed from the flaky biscuit, and it felt like a warm hug from within. Ever since, I’ve been perfecting my technique to recreate that unforgettable experience. This is more than just a dessert; it’s a celebration of spring’s bounty, and every bite reminds me of cherished moments with friends and family.

Ingredients for Strawberry Biscuit Jam Cobbler

The ingredients for the Strawberry Biscuit Jam Cobbler are simple yet harmonious, each playing a vital role in creating the perfect dessert. Fresh strawberries are the highlight, bringing a vibrant sweetness that works beautifully with the sugar and lemon juice. The flour and baking powder form the base of the fluffy biscuit topping, while the butter and heavy cream add richness. Together, these ingredients create a dessert that is comforting, flavorful, and completely satisfying.

• 2 pounds fresh strawberries, hulled and cut into ½-inch pieces: Fresh strawberries are the heart of this dish. Choose ripe ones for the best flavor, as they provide the sweetness needed to balance the tartness of the lemon.
• 2 cups granulated sugar: This sugar is essential for sweetening the strawberries and creating the delicious jam base.
• 1 tablespoon lemon juice: A splash of lemon juice brightens the flavors of the strawberries and adds a delightful tang.
• 1¾ cups all-purpose flour: This forms the base of the biscuit topping, providing structure and texture to the cobbler.
• ¼ cup granulated sugar: Sprinkled on top of the biscuit, this sugar caramelizes as it bakes, creating a beautiful golden crust.
• 1¾ teaspoons baking powder: This ingredient helps the biscuit rise and achieve that fluffy texture we all crave.
• ¾ teaspoon kosher salt: A pinch of salt enhances all the flavors in the dish.
• 6 tablespoons unsalted butter, cold, cut into small cubes: Cold butter is crucial for a flaky biscuit topping. It creates air pockets that give the biscuit its lightness.
• ¾ cup heavy cream: This adds richness and moisture to the biscuit dough, resulting in a tender texture.
• Heavy cream, for brushing: Brushing the biscuit with cream before baking gives it a lovely golden color.
• Coarse sanding sugar, for sprinkling: This adds a delightful crunch and sparkle to the baked topping.

Strawberry Biscuit Jam Cobbler Instructions

Making the Strawberry Biscuit Jam Cobbler is a delightful experience that fills your kitchen with warm, inviting aromas. Let’s dive into the steps for creating this delicious dessert.

1. Make the Jam: Start by placing the strawberries, sugar, and lemon juice into a 4-quart saucepan. Cook over medium-high heat, stirring occasionally. Watch as the mixture transforms, bubbling and reducing to about 4 cups, which should take around 12 minutes. Once thickened, remove it from the heat and allow it to cool completely. This jam can even be stored in the refrigerator for up to 3 days, if you manage to have any leftovers!

2. Preheat the Oven: While the jam cools, preheat your oven to 375 degrees Fahrenheit and adjust the oven rack to the lower third position. To catch any drips, place a baking sheet on the rack below.

3. Prepare the Biscuit Topping: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. The mix should be uniform, with no lumps. Using a pastry blender, cut in the cold butter until the largest pieces are the size of peas. This step is crucial for achieving that flaky texture in your biscuits.

4. Add the Cream: Now, use a fork to stir in the heavy cream until the dough starts to come together but remains crumbly. Don’t overmix; it’s okay if the dough is a little shaggy!

5. Knead the Dough: Turn the dough out onto a clean work surface and knead it briefly, just until it forms a cohesive dough. Be gentle; you don’t want to develop too much gluten here.

6. Shape the Dough: Pat the dough into an 8-inch round and use a sharp knife to cut it into 8 wedges. This will make it easier to arrange on top of the jam.

7. Assemble the Cobbler: Spread the cooled jam evenly onto the bottom of a 9½-inch deep-dish pie plate or skillet. Carefully arrange the biscuit wedges on top of the jam in a circular pattern. This not only looks lovely but ensures everyone gets a bit of that delicious jam.

8. Brush and Sprinkle: Brush the tops of the biscuits with some more heavy cream for a golden finish, then sprinkle with coarse sanding sugar. This will add a delightful crunch and sparkle to your cobbler!

9. Bake: Place the cobbler in your preheated oven and bake until the jam is bubbling and the biscuit topping is golden brown. This should take about 50 minutes. Keep an eye on it; you want that perfect golden color without burning.

10. Cool and Serve: Once baked, allow the cobbler to cool to warm room temperature before serving. This waiting period allows the flavors to meld beautifully.

Pro Tips and Tweaks

Whether you’re a novice in the kitchen or a seasoned pro, these tips will help you achieve the best results with your Strawberry Biscuit Jam Cobbler.

• Storage: Leftover cobbler can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore some of that fresh-baked texture.
• Freezing: You can freeze the assembled cobbler before baking. Just wrap it tightly in plastic wrap and foil. Bake from frozen, adding an extra 10 to 15 minutes to the baking time.
• Pairing: This cobbler pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Variations: Try incorporating other berries into the jam, such as raspberries or blueberries, for a mixed berry version.
• Cutting Technique: When cutting the biscuits, use a sharp knife instead of a pastry cutter for cleaner edges, which helps them rise better.
• Flour Type: For a slightly different flavor, try using whole wheat flour in place of some of the all-purpose flour.

Best Served With

When it comes to serving your Strawberry Biscuit Jam Cobbler, there are countless delightful options to enhance your experience. Here are some ideas:

• Vanilla Ice Cream: A classic pairing, serving warm cobbler with a scoop of creamy vanilla ice cream creates the perfect balance of warm and cold.
• Whipped Cream: A light drizzle of freshly whipped cream can elevate the dessert and add a touch of elegance.
• Fresh Mint: Garnishing with fresh mint adds a pop of color and a refreshing flavor contrast to the sweetness.
• Breakfast Option: Enjoy the cobbler as a weekend brunch treat, served alongside crispy bacon or a variety of cheeses.
• Sweet Tea: Pair this dessert with a glass of sweet iced tea for a delightful Southern-inspired meal.
• Casual Gatherings: Serve this at picnics, barbecues, or family gatherings; it’s sure to be a crowd-pleaser.

FAQ

Conclusion

The Strawberry Biscuit Jam Cobbler is a charming dessert that perfectly combines fresh strawberries with a fluffy biscuit topping. It’s a wonderful way to celebrate spring and create lasting memories with loved ones. I encourage you to try making this delightful dish. You’ll find it not only easy to prepare but also an absolute joy to share.

Strawberry Biscuit Jam Cobbler

Indulge in the ultimate comfort food with this Strawberry Biscuit Jam Cobbler. Fresh strawberries meld with a buttery biscuit topping for a delightful treat that's easy to make. Perfect for any occasion, you'll want to make this dessert tonight!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Blender
• Oven
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2 pounds fresh strawberries hulled and cut into ½-inch pieces
• 2 cups granulated sugar
• 1 tablespoon lemon juice
• 1.75 cups all-purpose flour
• 0.25 cup granulated sugar
• 1.75 teaspoons baking powder
• 0.75 teaspoon kosher salt
• 6 tablespoons unsalted butter cold, cut into small cubes
• 0.75 cup heavy cream
• Heavy cream for brushing
• Coarse sanding sugar for sprinkling

Instructions

 

• 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.
• 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.

Notes

• Tip 1: Nutritional values are based on one serving.

Keyword Biscuit Cobbler, Easy Dessert Ideas, Fresh Strawberry Desserts, Strawberry Cobbler Recipe

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!