If there’s one dessert that reminds me of my Aunt Linda’s kitchen, it’s this strawberry cobbler. She always made it when strawberries were in season — warm, gooey, and golden with a big scoop of vanilla ice cream on top. I still remember sitting on her porch, barefoot and sun-kissed, digging into a bowl while the crickets chirped. Now I make it for my own family, and it disappears just as fast.

Ingredients:

For the filling:

• 4 cups fresh strawberries, hulled and halved

• ½ cup sugar (or coconut sugar)

• 2 tbsp lemon juice

• 1 tbsp cornstarch

• 1 tsp vanilla extract

For the batter:

• 1 cup all-purpose flour (or gluten-free 1:1)

• ¾ cup sugar

• 2 tsp baking powder

• ¼ tsp salt

• ¾ cup milk (any kind)

• ½ tsp vanilla extract

• 6 tbsp butter, melted

Instructions:

1. Preheat oven:
   Preheat your oven to 350°F (175°C). Grease a 9x9 baking dish or deep pie dish.

2. Make the strawberry filling:
   In a bowl, toss strawberries with sugar, lemon juice, cornstarch, and vanilla. Let sit while you prep the batter.

3. Make the batter:
   In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add milk, vanilla, and melted butter. Stir just until smooth.

4. Assemble the cobbler:
   Pour the batter into your prepared dish. Spoon the strawberries and all their juices evenly over the top — don’t stir!

5. Bake:
   Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling. Let cool slightly before serving.

6. Serve:
   Scoop into bowls warm and top with vanilla ice cream or whipped cream. It’s messy, sweet, and oh-so Southern.

Nutrition (per serving):

Serves: 8 | Prep Time: 15 mins | Bake Time: 45 mins | Total Time: 1 hour
Calories: 290 | Protein: 3g | Carbs: 43g | Fat: 12g | Fiber: 3g | Sugar: 28g