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ROMANS 14: 20

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A Lesson From Strawberries...and Strawberry Cobbler

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Jun 5th, 2014

(Part I of our 'Strawberries and Scripture' Series)

I LOVE the month of June, as one of my favorite fruits is the STRAWBERRY!

Last summer, while visiting a friend's home, I looked at one of her flower beds and recognized a unique ground covering. She had taken strawberry plants and put them in the bed and they had spread so much that they had covered the entire area.

I have since learned that strawberries are used by many people as a ground cover and as an ornamental plant. Strawberries are good for that; if permitted, they will take over a garden area and spread and spread and spread!

There is an application here for our Christian life. Just as the strawberry plant will spread over an area, so our Christian influence is capable of spreading everywhere we go. It's sort of the "bloom where you are planted" idea, but it happens naturally when we are fertilized by the Holy Spirit's presence.

Matthew 9:35-38 alludes to this...

"Jesus went through all the towns and villages, teaching in their synagogues, proclaiming the good news of the kingdom and healing every disease and sickness.  When he saw the crowds, he had compassion on them, because they were harassed and helpless, like sheep without a shepherd. Then he said to his disciples, "The harvest is plentiful but the workers are few. Ask the Lord of the harvest, therefore, to send out workers into his harvest field."

As a follower of Christ, your influence can surpass your expectations. It is in the daily routine of life that your faith can make the biggest impact. Sweeter than any strawberry, as you live for Jesus in "all the towns and villages" (v. 35), you reveal Christ in a way that enables people to "Taste and see that the Lord is good..." Psalm 34:8.

In honor of God's gift in the form of the strawberry fruit, our first recipe will be a tasty treat:

Strawberry Cobbler

Don't let Strawberry Season pass you by without trying this quick and easy Strawberry Cobbler Recipe. 

All you need are some fresh Strawberries and a few ingredients you will most likely already have in your own kitchen.



For the Strawberry Filling

  • 1/2 cup honey
  • 2 tsp cornstarch
  • 2 tsp water
  • 1 1/2 tsp fresh lemon juice
  • 2 cups strawberries, washed and hulled
  • 1 tsp unsalted butter, softened

For the Biscuit Topping

  • 3/4 cups whole-wheat flour (or rice flour to make it Gluten-Free)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 tbsp shortening
  • 1/4 cup cold milk or cream
  • honey (for drizzling  on top)
  • 1 egg (beaten for the egg wash)


Preheat the oven to 400 degrees f. Line a large cookie sheet with foil. Grease 4 dessert ramekins and place on the cookie sheet.

Prepare the strawberry filling. In a large saucepan stir together the honey and cornstarch. When smooth, add the water, lemon juice and strawberries. Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the 1 teaspoon of butter. Pour filling into ramekins.

Prepare the biscuit topping. Sift together the flour, baking powder, salt, and sugar. Rub in the shortening with your fingers. Using a fork, gently stir in the milk, just until the dough cleans the bowl. Toss on a lightly floured surface until it is no longer sticky, then pat or roll out to a shape that fits the top of each ramekin. Brush the top of the dough with an egg wash (1 egg beaten), then drizzle honey on the top of each.

Bake for 25 minutes.  Cool and serve

Makes (4)


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