Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins

This Strawberry Shortcake Cobbler recipe makes a scrumptious strawberry dessert that is a hybrid of the beloved strawberry shortcake and a fruit cobbler. The small batch recipe makes just six individual serving size!

Course: Dessert
Servings: 6
Author: Wild Wild Whisk


For the strawberry filling:

  • 2 lbs of fresh strawberries
  • 1/4 cup granulated sugar
  • Zest of 1 orange
  • A pinch of salt
  • 2 tablespoons of tapioca flour

For the shortcake topping:

  • 1 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup cold butter
  • 1/2 cup honey vanilla Greek yogurt
  • 3 tablespoon milk
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Turbinado sugar

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon orange extract


  1. Wash strawberries, remove the stems, cut the small ones in half and quarter the larger ones, store in a medium mixing bowl.
  2. Zest a large orange, add the orange zest, sugar, salt and tapioca starch to the strawberries, toss together. Refrigerate until ready to use.
  3. Preheat the oven to 400°F.
  4. Add flour, sugar, baking powder, baking soda and salt to another medium mixing bowl and whisk to combine.
  5. Mix the egg, yogurt, milk and vanilla in a small bowl or measuring cup and beat to combine.
  6. Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour. 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.
  7. Make a well in the middle of the flour mixture and add the liquid ingredients to it. Mix with a spatula until a wet dough is formed.
  8. Divide the strawberry mixture between 6 ramekins, spoon the shortcake dough over the strawberry mixture.
  9. Sprinkle the top with plenty of turbinado sugar.
  10. Place the ramekins on a cookie sheet, bake at 400°F for 24 - 25 minutes until the top of the cobbler is golden brown and the filling is bubbling.
  11. Remove from the oven and place on a wire rack to cool completely.
  12. Chill a mixing bowl and the whisk attachment in the refrigerator for about 15 - 30 minutes before making whipped cream.
  13. Add the heaving whipping cream, 1/4 cup of sugar and orange extract to the chill mixing bowl and mix on medium high speed until stiff peak.
  14. Top the cooled cobbler with orange whipped cream and garnish with orange zest (optional) for serving.

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