Fresh Strawberry Breakfast Cobbler is luscious and so drool worthy. This scrumptious breakfast entree is half way between cobbler and coffeecake. It uses an abundance of fresh strawberries in the filling. Glaze with powdered sugar icing. Perfect for a weekend, company or holiday breakfast.
Spray a 9x13” baking dish with cooking spray. Set aside.
Wash and slice strawberries.
Add flour and sugar and stir to combine. Set aside.
Stir 1 ½ cups cake mix into 2/3 cup milk and eggs in a mixing bowl.
Spoon mixture into prepared baking dish.
Spoon strawberry filling over top of batter in baking dish.
Cut butter into remaining cake mix and sprinkle over filling.
Bake at 350° for about 45-60 minutes or until toothpick inserted in center comes out clean.
Cool cobbler.
Combine 1 cup powdered sugar, 1 to 2 tbsp. water or milk in a small mixing bowl; whisk to combine.
Drizzle icing over top of coffeecake.
Notes
NOTE: Fresh strawberries ooze a lot more while cooking than strawberry pie filling. You will probably need to cook this close to an hour to get all the crust baked enough.NOTE: If you prefer less gooeyness in your recipe, reduce the strawberries, sugar and flour by half. The recipe will turn out more like a coffeecake and less like a cobbler.