Step 1: Prepare the Strawberries

Start by rinsing and chopping your fresh strawberries. You’ll need about four cups of berries, which should be roughly 1 to 1.5 pounds of fresh strawberries, depending on their size. Once chopped, add the strawberries to a large mixing bowl.

To the strawberries, add 1/3 cup of brown sugar, 1/4 teaspoon of salt, 1 1/2 teaspoons of cornstarch, and 1 teaspoon of vanilla extract. The sugar will draw out the natural juices from the strawberries, while the cornstarch helps to thicken those juices into a syrupy filling.

Stir everything together gently to ensure the strawberries are evenly coated with the sugar and cornstarch mixture. Once done, transfer the mixture into a 9-inch pie dish or a similar-sized baking dish.

Step 2: Bake the Strawberries

Now that the strawberries are in the baking dish, place it in a preheated oven at 370°F (188°C) and bake for 20 minutes. This step allows the strawberries to soften and release their juices, creating the base of your cobbler.

While the strawberries bake, you can prepare the biscuit topping.

Step 3: Prepare the Biscuit Topping

In a separate mixing bowl, combine 1 cup of all-purpose flour, 1 1/4 teaspoons of baking powder, 1/4 teaspoon of salt, and 1/4 cup of granulated sugar. Stir these dry ingredients together.

Next, add 1/4 cup of cold unsalted butter, cut into small cubes. The cold butter is key here—it helps create the flaky, biscuit-like texture that will form the topping. Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. If you don’t have a pastry cutter, you can also use two forks to cut the butter into the flour.

Once the butter is mixed in, pour in 1/2 cup of buttermilk and stir gently with a wooden spoon until just combined. Be careful not to overmix, as this could result in a dense topping.

Step 4: Add the Biscuit Topping

After baking the strawberries for 20 minutes, remove them from the oven. Using a medium-sized cookie scoop or two spoons, dollop spoonfuls of the biscuit dough over the hot strawberries. You don’t need to cover the strawberries completely—leaving a little gap between the dough will allow it to bake up beautifully and form a crisp, golden topping.

Step 5: Bake the Cobbler

Brush the biscuit dough with 1 tablespoon of melted unsalted butter to give it a nice golden color once baked. Then, sprinkle coarse sugar over the dough for an extra touch of sweetness and crunch.

Return the dish to the oven and bake at 370°F (188°C) for 35 to 40 minutes, or until the biscuit topping is golden brown and the strawberry filling is bubbling around the edges. Keep an eye on it towards the end to make sure the topping doesn’t brown too quickly.

Step 6: Serve and Enjoy!

Once baked, remove the cobbler from the oven and let it cool for about 10 minutes before serving. This will allow the filling to set slightly. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.