We have peach cobbler and blueberry cobbler and apple cobblers, but have you ever had strawberry cobbler? This easy-to-make strawberry coconut cobbler is just as delicious as it is beautiful and is a total crowd-pleaser when served slightly warm with a scoop of good-quality vanilla ice cream. #digin

strawberry cobbler in baking dish

More Delicious Strawberry Recipes

Strawberry Coconut Cobbler

Brooke Eliason
Print
Servings: 6 servings
Total Time: 1 hour 30 minutes
Difficulty: Easy
Made with fresh strawberries, easy-to-make cobbler, and the perfect handful of coconut, this strawberry cobbler should be on your spring & summer recipe rotation.

Ingredients 

Filling

  • 2 lbs fresh strawberries, rinsed & sliced into ⅓” slices
  • ½ cup granulated sugar
  • zest of 1 lemon + juice of ½ of lemon
  • 2 tablespoons cornstarch

Biscuits

  • 1 cup + 2 tablespoons all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup cold unsalted butter, cut into 8 pieces
  • 1 cup buttermilk
  • ½ cup sweetened coconut
  • ¼ cup granulated sugar
  • turbinado sugar for dusting
  • vanilla ice cream for serving

Instructions

  • Preheat the oven to 375°F and place a pie plate on a rimmed baking sheet.
  • Combine the sliced strawberries, granulated sugar, lemon zest, lemon juice, and cornstarch gently with a spatula in a large bowl and set aside.
  • In a large bowl combine the flour, baking powder, and kosher salt with a whisk or fork until combined. Toss the pieces of butter into the flour and use your hands to smash the pieces of butter between your thumb and index finger, making pebble-sized pieces of butter. Continue to do this until all of the butter has been broken down into small pieces.*
  • Add the buttermilk, coconut, and granulated sugar to the butter/flour mixture and combine with a fork until ingredients are just incorporated.
  • Pour the filling into the prepared pie plate and using a small cookie scoop, scoop dollops of the prepared biscuit batter evenly on top of the strawberry filling. Sprinkle 1-2 tablespoons of turbinado sugar on top of biscuit batter.
  • Bake for 60-75 minutes, checking at the 50 minute mark to make sure the biscuits aren’t getting too dark**. Cobbler is done when the tops of all the biscuits are a deep golden brown and are cooked through. Allow to cool slightly and serve with vanilla ice cream.

Notes

*Alternatively, you can use a pastry cutter or two knives to cut the butter into small pieces. 
** If the top of the cobbler browns too quickly but the biscuits are not cooked through, you can tent a piece of foil over the top while they are finishing the baking process.

Did you make this recipe?

Tag @femalefoodie so we can see what you’re cooking!