Strawberry Poptart Cobbler

Strawberry Poptart Cobbler


5 c. chopped strawberries

½ c. Plus 1 tablespoon sugar

1 tbsp. cornstarch

12 tbsp. cold butter, cubed, plus more for baking dish

1½ c. all-purpose flour

2 tsp. baking powder

¾ tsp. kosher salt

¾ c. heavy cream, plus more for brushing biscuits

1 c. powdered sugar

2 tbsp. whole milk

Rainbow sanding sugar, for sprinkling


Preheat oven to 375°. In a large bowl, toss strawberries with 1 tablespoon sugar and cornstarch. Set aside.

Butter a 9″-x-13″ baking dish and pour in strawberries, smoothing to form an even layer.


Make biscuit topping: In a large bowl, whisk together flour, remaining ½ cup sugar, baking powder and salt. Add cubed butter and use your hands to work it into a dough. Add cream and work until sticky.

Top strawberries all over with tablespoonfuls of dough. Brush dough with heavy cream.

Bake until biscuit topping is golden and a toothpick inserted in the center comes out clean, about 45 minutes.

Let cool 30 minutes. When ready to serve, make icing: In a small bowl whisk together powdered sugar and milk until combined.

Drizzle icing all over cobbler and sprinkle with sanding sugar. Serve.

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