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strawberry shortcake cobbler

Strawberry Shortcake Cobbler

  • Author: Joanie Simon
  • Total Time: 55 mins
  • Yield: 6 servings 1x


An easy, summery fruit cobbler with bright strawberries topped with a cookie biscuit dough for a strawberry shortcake experience.


  • 12 oz strawberries, quartered
  • 1/2 cup sugar
  • 2 plums, 1/4 in diced
  • 1 Tbs cornstarch
  • 2 tsp lemon juice
  • 1 cup flour
  • 8 Tbs butter, softened
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/4 cup milk


  1. Preheat the oven to 375F
  2. Combine strawberries, 1/2 cup sugar, plums, and lemon juice in a 3.5qt cast iron or other oven safe pan. Cook over medium high heat until the fruit releases its liquid and the mixture becomes soupy. Mix in cornstarch to thicken the sauce and set aside.
  3. Combine flour, 8 Tbs butter, 3/4 cup sugar and salt into a mixing bowl and mix by hand until it forms a crumbly dough. Then add in milk, 2 Tbs at a time until the mixture becomes like the consistency of a standard cookie dough. Don’t use the entire 1/4 cup of milk if your dough comes together before adding it.
  4. Take the dough and pull off small wads, leaving them raggedy and smashing down into flattened rough disks, placing them on top of your fruit until all of the dough is used and the fruit is covered.
  5. Bake uncovered at 375F for 35 to 40 minutes. You want the top of the cookie crust to be golden browned and the dough within the fruit to be fully cooked without losing the sauce to evaporation.
  6. Remove from oven and allow to sit at least 10 minutes to cool. Serve warm with fresh whipped cream or vanilla ice cream.
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Cuisine: American