A strawberry cobbler featuring fresh strawberries with a buttery biscuit topping, creating a sweet and tangy dessert perfect for any occasion.

4 cups fresh strawberries, hulled and halved

1 cup sugar, divided

1 tablespoon lemon juice

1 teaspoon cornstarch

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into small pieces

3/4 cup milk

1 teaspoon vanilla extract

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Preheat your oven to 375°F (190°C).
In a medium bowl, combine the strawberries, 1/2 cup sugar, lemon juice, and cornstarch. Toss the strawberries until they are evenly coated, then transfer the mixture to a greased 9×9-inch baking dish.
In a separate bowl, mix together the flour, baking powder, salt, and the remaining 1/2 cup sugar.
Add the cold butter pieces into the flour mixture and use a pastry cutter or your hands to blend it until the mixture resembles coarse crumbs.
Pour in the milk and vanilla extract, and stir until just combined.
Drop spoonfuls of the biscuit dough over the strawberry mixture, covering it as much as possible.
Bake for 40-45 minutes, or until the cobbler is golden brown and the strawberries are bubbly.
Allow the cobbler to cool for a few minutes before serving. Enjoy warm with a scoop of ice cream or a dollop of whipped cream.

For a mixed berries cobbler, use a combination of strawberries, blueberries, and raspberries.
For a peach cobbler, swap strawberries for fresh peaches.
To make the cobbler gluten-free, replace the all-purpose flour with a gluten-free flour blend.
To make it dairy-free, use dairy-free butter and milk alternatives like almond or oat milk.