You can use just about any fruit for cobbler, but strawberry makes an excellent option. The result is like a warm, cozy strawberry shortcake. Top it with vanilla ice cream or fresh whipped cream (or both!).
0 Spray a 9×9 baking dish (see note) with nonstick cooking spray. Place the baking dish on a sheet pan (this will catch any berry filling that bubbles over during cooking).
1 Preheat oven to 375° F.
2 Slice off strawberry stems and quarter the strawberries. Stir together quartered strawberries, sugar (portion for filling) and cornstarch. Spread out in baking dish. Bake the strawberry filling until the fruit is starting to soften, 15 minutes.
3 While fruit filling bakes, combine flour, sugar (portion for topping), baking powder, and salt. Set aside. Melt butter in the microwave until hot (or melt it on the stove). While butter is still hot, stir in buttermilk and vanilla extract. (The mixture will look slightly curdled or separated which will help to keep the biscuits light; even if your mixture doesn't look curdled – don't worry – just proceed with the recipe as written.) Pour butter-buttermilk mixture over dry ingredients and stir gently until just combined. Do not over mix – stop stirring as soon as no dry spots remain.
4 Spray a 1/4 cup measuring cup with nonstick cooking spray. Use the measuring cup to scoop out biscuit dough and drop it onto the top of the warm fruit filling (I like to make one biscuit per serving).
5 Bake until filling is thick and bubbling and a tester inserted in the biscuits comes out clean, 28 to 32 minutes.
6 Let cool for 10 minutes before serving (the filling will continue to thicken as it cools).
7 Serve on its own or with fresh whipped cream or vanilla ice cream (or both!)
