vanilla-ginger strawberry cobbler

So, I really have been trying to be better about posting at least once a week. Slowly, I am getting there y’all. I couldn’t miss the opportunity to share this SUPER easy dessert that’s perfect for your 4th of July celebrations! It comes together in 15 minutes and is soooo good topped with a scoop of ice cream. Strawberries are gorgeous in Texas this time of year and I could not resist. Plus they’re topped with a flaky, crispy biscuit topping that is to die for. The secret? GRATING YOUR BUTTER. Yes, like on a box cheese grater (the larger hole). No more wasting time cutting your butter into the flour. Just a quick grate and then toss everything together. This recipe could also be easily doubled to feed a crowd: perfect for all those amazing summer bbq’s and celebrations. Happy 4th!

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Vanilla-Ginger Strawberry Cobbler

Yield: 6-8
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M


Biscuit Topping
  • 1 1/2 cups all purpose flour
  • 6 tablespoons cold unsalted butter, grated on a box grater
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2-2/3 cup buttermilk
  • 1/4 cup turbinado sugar (optional)
  • 2 lbs. ripe strawberries, tops removed, rinsed and patted dry
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons vanilla bean paste
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • juice of 1 lemon


How to cook Vanilla-Ginger Strawberry Cobbler

  1. Preheat an oven to 375 degrees F. 
  2. To make the filling: In a large mixing bowl, toss the strawberries with the sugar, vanilla, ginger, cornstarch and lemon juice until really well combined. Allow to sit for 10 minutes. Lightly grease a deep 8x8 baking dish. Pour the strawberries and juices into the dish and set aside. 
  3. To make the biscuit topping: In a medium mixing bowl, combine the flour, sugar, salt and baking powder and whisk until well combined. Add the grated butter and toss so that all the butter is coated with flour. Add just enough buttermilk until the dough comes together and is a bit sticky. Using a large spoon, dollop the biscuit topping over the strawberries. Sprinkle with the turbinado sugar, if using. Transfer to the oven and bake for 50-60 minutes, until the biscuit topping is golden brown and the filling is bubbly and thick. Allow to cool for 15-20 minutes before serving. Top with ice cream, if desired.
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