Strawberry Shortcake Cobbler is strawberry shortcake in a cup with juicy strawberry filling and a generous portion of shortcake biscuit on top, baked until bubbly and golden brown. This baked strawberry shortcake dessert is the best mashed up of two iconic strawberry desserts that will sure satisfy any sweet tooth.
I love summer berries just as much as I love baking itself. But sometimes it is just so difficult to decide what to make. This recipe is one of those that happened when you’re craving two things at once. Imagine strawberry shortcake and strawberry cobbler got married and have children! You’ll have a litter of delicious Strawberry Shortcake Cobblers, which are like strawberry shortcake cups. Best thing is you won’t have to share. And that, my friends, is the beauty of individual mashed up dessert.
How to make Strawberry Shortcake Cobbler
This strawberry shortcake cobbler recipe uses a shortcake biscuit similar to this strawberry shortcake recipe as a cobbler topping over the juiciest and most delicious summer strawberries flavored with a hint of orange.
- Cut the strawberries into bite size pieces and add to a medium mixing bowl with the orange zest.
- In a small bowl, mix together sugar, salt and tapioca flour. Sprinkle this mixture over the strawberries. If you don’t have tapioca flour, cornstarch or all-purpose flour can be substituted in the same amount.
- Gently mix the strawberry to evenly distribute the sugar mixture and orange zest. Let rest in the refrigerator while you prepare the shortcake biscuit.
- Add cold egg, milk, plain yogurt, and vanilla extract to a small mixing bowl. I’ve used plain Greek yogurt and sour cream with this recipe, and they both worked.
- Whisk the liquid ingredients together until smooth. Set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Toss in the cubed butter.
- Use the tip of your fingers to rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
- Make a well in the middle of the flour mixture and add the liquid mixture set aside earlier.
- Fold with a spatula until a wet dough forms.
- Set 6 ramekins on a baking sheet and divide the strawberry mixture evenly among each cup.
- Use a large ice cream scoop to divide the shortcake biscuit dough, add it on top of the strawberry filling.
- Sprinkle turbinado sugar over the shortcake biscuit dough, generously.
- Bake until the filling is bubbly and the top is golden brown.
Serve this strawberry shortcake in a cup with homemade whipped cream, or serve it strawberry cobbler style a la mode with vanilla ice cream. Clean up is super easy since each portion comes in a ramekins. You can share, but you certainly don’t have to. I like mine warm with a scoop of ice cream and a dollop of whipped cream to stay true to its mashed up strawberry shortcake cobbler style.
More Strawberry Pastries
- Strawberry and Cream Pie
- Strawberry Hand Pies
- Strawberry Rose Tart
- Strawberry Galettes
- Strawberry Dump Cake
- Chocolate Strawberry Hand Pie
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
This recipe was originally published on 7/4/2015. The recipe has been updated to reflect a few improvements. The post has also been updated with extra tips and process photos to help you in the kitchen.
Strawberry Shortcake Cobbler
- 2 lbs strawberry (trimmed & sliced, yield 6 cups, 808 g)
- Zest of half a large orange
- 1/3 cup granulated sugar (65 g)
- A pinch of salt
- 2 tablespoon tapioca flour (17 g)
- 1 1/2 cup all-purpose flour (184 g)
- 1/4 cup granulated sugar (44 g)
- 1/4 teaspoon kosher salt (1 g)
- 1/4 teaspoon baking soda (1 g)
- 1 teaspoon baking powder (4 g)
- 1/3 cup unsalted butter (77 g, cold and cubed)
- 1/2 cup plain yogurt or sour cream (110 g, cold)
- 3 tablespoon milk (44 g)
- 1 large egg
- 1/2 teaspoon pure vanilla extract (3 g)
- 1 tablespoon turbinado sugar (11 g)
- Wash strawberries, remove the stems, cut the small ones in half and quarter the larger ones. Add to a medium mixing bowl along with the orange zest.
- In a smaller bowl whisk together the sugar, salt and tapioca flour, sprinkle sugar mixture over the strawberries and mix gently with a spatula. Refrigerate until ready to use.
- Preheat the oven to 400°F.
- In a small mixing bowl, beat together the egg, yogurt, milk and vanilla. Set aside.
- Add flour, sugar, baking powder, baking soda and salt to a medium mixing bowl and whisk to combine. Toss the cubed butter in the flour mixture and use the tip of your fingers to rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
- Make a well in the middle of the flour mixture and add the liquid mixture set aside earlier to it. Fold with a spatula until a wet dough forms.
- Set 6 tall ramekins on a baking sheet. Divide the strawberry filling among the ramekins and spoon the shortcake dough over the strawberry filling.
- Sprinkle the top with plenty of turbinado sugar. Bake for 25 - 28 minutes until the filling is bubbly and the top is cooked through and golden brown. A toothpick inserted in the middle of the shortcake portion should come out clean.
- Remove from the oven and set the baking sheet on a wire rack to allow to cool.
- Tapioca flour can be substitute with cornstarch or all-purpose flour to thicken the strawberry filling. Use the same amount called for in the recipe.
- 10 oz ramekins were used in this recipe.
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