Lemon Strawberry Cobbler Recipe
Lemon Strawberry Cobbler is the spring and summer dessert that belongs on every porch table — sweet, jammy strawberries brightened with fresh lemon juice, blanketed under a golden, buttery pancake-batter topping that rises up around the fruit and gets slightly crisp at the edges while staying soft and tender inside. Top it with vanilla ice cream and it becomes the highlight of any gathering.
Ingredients
2 cups Pioneer® Complete Buttermilk Pancake Mix
2 cups Sugar, divided
2 cups Whole milk
2 large Eggs
1/2 cup Unsalted butter, melted
2 lbs Strawberries, halved
2 tbsp Cornstarch
1 Lemon, juiced
Vanilla ice cream, for serving
This Lemon Strawberry Cobbler uses Pioneer Complete Buttermilk Pancake Mix for the light, golden topping that rises around the sweet lemon-kissed strawberries and bakes into the perfectly tender cobbler crust you always want more of.
Instructions
- Preheat and Prep Dish
Preheat conventional oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
- Mix the Batter
Combine Pioneer Complete Buttermilk Pancake & Waffle Mix and 1 1/2 cups sugar in a large bowl. Whisk in milk and eggs until only a few lumps remain, about 1 minute.
- Layer, Bake, and Serve
Combine strawberries, 1/3 cup sugar, cornstarch and lemon in a large bowl. Transfer strawberry mixture to prepared baking dish. Pour batter evenly over strawberries. Drizzle with melted butter and sprinkle with remaining sugar. Bake until top is golden-brown and strawberries are bubbling, about 50 minutes to 1 hour. Allow to rest for 10 minutes. Serve with ice cream and enjoy.
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