Strawberry Cobbler is a scrumptious dessert exploding with fresh, juicy strawberries perfectly complemented by a beautifully golden and tender cake. The right amount of sweetness and gooeyness with buttery, crumbly cake awaits you. This super easy dessert is a guaranteed crowd-pleaser!
Who doesn’t love fresh strawberries? The tempting aroma of sweet fruit baking in the oven is a heavenly way to finish off a meal. I’m always on the lookout for fresh, in-season ingredients, and fresh berries are one of my absolute favorites!
Strawberries are great for baking because they have tons of sweet juice but still hold their shape after baking. Leaving you with a beautiful pan of bubbly, gooey cobbler topped with pretty strawberry pieces poking through. I love making this strawberry cobbler recipe for my family and seeing their happy faces as they enjoy this delicious creation.
Strawberry Cobbler—Perfect for Summer
This divinely sweet treat of a cobbler is a welcomed sight on any cookout dessert table. Seasonal fruit with all its natural goodness is absolutely refreshing. Then serving it with creamy, cold ice cream makes it an amazing summertime dessert.
Recipe Ingredients
- All-Purpose Flour – This pantry staple gives the cobbler topping the body it needs to crisp on top while soaking up all that strawberry juice underneath.
- Sugar – White sugar gives the cake batter its sweetness and helps create a sweet syrup from the strawberries. Alternatives, like brown sugar, coconut sugar, or raw cane sugar, also work.
- Butter – This magic ingredient gives the crumbly top a nice flavor and golden brown.
- Buttermilk – For a tender cake with added tang, buttermilk is ideal. It also balances the sweetness. (An equal amount of milk works as well.)
- Strawberries – The star of this show is best fresh if you can, but frozen strawberries work too.
- Lemon – Lemon juice and zest enhances the strawberries’ natural sweetness.
How to Make Strawberry Cobbler
The Cobbler
- Dry Ingredients – Mix flour, salt, baking powder, and sugar in a medium bowl. (Photo 1)
- Wet Ingredients – Whisk in buttermilk and vanilla until combined, followed by the melted butter, scraping the sides of the bowl as you whisk. (Photo 2)
- Pour the Batter – Dump the cobbler mixture into the prepared baking dish. (Photos 3-4)
The Strawberries
- Prep the Strawberries – Hull and cut strawberries in half and place in a large bowl together with lemon juice, lemon zest, and cornstarch. Toss to thoroughly combine. (Photos 5-6)
- Assembly – Distribute the strawberry mixture evenly over the top of the batter. (Photo 7)
- Bake your cobbler for 35-40 minutes or until it’s nice and golden. Then take it out of the oven so it can cool slightly. (Photo 8)
- Serve – While still warm, serve it with ice cream or whipped cream. Enjoy!
Recipe Variations
- Gluten-Free – You can easily make this fabulous dessert gluten-free by replacing the flour with an equal amount of your favorite gluten-free all-purpose flour.
- Fruity Swap – Any juicy berry will work with this recipe, but a mixed berry cobbler would even be better.😉
- Spike It – A splash of rum or bourbon for subtle warmth and rich flavor, or a sweet liquor to also enhance the berry flavor.
Tips and Tricks
- Ripe Strawberries – High-quality ingredients will always elevate your cooking. Using good, ripe strawberries fresh from the market will add so much flavor to your cobbler.
- You’ll want to serve this while it’s still warm, but wait a few minutes after taking it out of the oven to give the juices time to set up. Then it will be easier to serve.
Make-Ahead Instructions
For stress-free desserting, you can make the cobbler batter and topping ahead and store them in the fridge separately. Once it’s time to bake, you can put the dish together as you usually would. You may want to let the batter come to room temperature so it pours easier.
Serving and Storage Instructions
Serve your fresh baked cobbler warm with a nice scoop of vanilla ice cream. Replace the ice cream with whipped cream or go all out and have both!
You can store the baked cobbler for 2 days on the countertop or in the fridge for 4 days. It also freezes nicely wrapped in plastic or a freezer-safe container for up to 2 months.
Thaw the cobbler in the fridge overnight (it may be a little soggy, but it’s still good). You can warm it in the microwave for a few seconds or in a 350℉/177℃ oven for 10-15 minutes.
FAQs
Yes! This recipe is so simple and very forgiving. Making it in cast iron will give you some crispy edges and a stylish presentation.
It can be left on the counter loosely covered for about two days at room temperature. If you need to keep it around longer or live in a hot climate, it’s better to refrigerate it.
When in doubt, grab a knife or cake tester and see if it comes back clean. You’ll also know it’s done when the top is golden brown and crispy, and the cobbler filling thickens and bubbles.
Crisps have a streusel topping made from butter, flour, and sugar, kinda like what you see on top of muffins. A cobbler is made with a simple cake batter.
What to Serve With Strawberry Cobbler
I love serving this dish as a sweet, fresh-tasting finisher after hearty main courses like Southern black-eyed peas or smothered chicken. It’s also not bad with a chai tea latte.
More Drool-Worthy Dessert Recipes to Try
Conclusion
Quick and easy strawberry cobbler recipe is fun and adds much-needed indulgence to your day. Are you ready to sweeten your life with more epic desserts? Then follow me on Instagram so you don’t miss a single mouthwatering recipe.
Strawberry Cobbler
Ingredients
Cobbler
- 1¼ cups (150g) all-purpose flour, spooned into a measuring cup and leveled off with a knife
- ½ teaspoon (2.5g) salt
- 1½ teaspoons (7g) baking powder
- 1 teaspoon (5ml) vanilla extract
- ½ cup (100g) granulated sugar
- ½ cup (120g) unsalted butter
- 1 cup (240ml) buttermilk (you can replace with milk)
Strawberry Mixture
- ¾ cup (150g) sugar
- 1½-2 pounds (750-900g) strawberries
- 1 tablespoon (15ml) lemon juice
- 2 teaspoons (4g) lemon zest, grated
- 1½ tablespoons (11g) cornstarch
- Vanilla ice cream (optional)
Instructions
Cobbler
- Preheat the oven to 350°F/177℃ and spray a 9×13 baking dish or a 10-inch cast-iron skillet with nonstick cooking spray.
- Mix flour, salt, baking powder, and sugar in a medium bowl.
- Whisk in the buttermilk and vanilla until combined, and follow with the melted butter, scraping down the sides of the bowl as you whisk.
- Pour the cobbler mixture into the prepared baking dish.
Strawberry Mixture
- Hull and cut strawberries in half and place in a large bowl together with lemon juice, lemon zest, and cornstarch. Toss to combine thoroughly.
- Transfer the strawberry mixture evenly over the top of the batter.
- Bake for 35-40 minutes until the cobbler is cooked.
- Remove it from the oven to cool slightly before serving it with ice cream or whipped cream. Enjoy!
Tips & Notes:
- You can replace the buttermilk with an equal amount of milk.
- High-quality ingredients will always elevate your cooking. Using good, ripe strawberries fresh from the market will add so much flavor to your cobbler.
- You’ll want to serve this while it’s still warm, but wait a few minutes after taking it out of the oven. This will give the juices time to set up and be easier to serve.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Mindy says
Hi, great recipe, but the 9×13 baking dish is too large . 8×8 as pictured is the way to go 🙂
Imma says
Thanks for the feedback, Mindy :)!
Lorenzo Jerome keith says
Could I use frozen strawberries,
I’m just asking is all Lol
Imma says
Absolutely you can. Frozen strawberries work great, too.
Louise K says
This looks so amazing.
I plan to make it for a backyard barbecue this weekend.
If I double the recipe and make it in a larger pan, will it take a longer bake time, or run the risk of being gooey in the centre?
Imma says
Fantastic!!! So there are two options. A 13×18 pan would work IF it’s deep enough. And it would take a little longer to bake. A better option would be to bake it in two 9×13 baking pans, so you have double the recipe without worrying about adjusting cooking time. Hope that helps, and please let me know how it goes.
Cath says
This cobbler was so moist and the strawberries just melted in my mouth!!! My entire family loved it!!!
Imma says
I’m glad that you love this as much as I do. Thanks for taking the time to comment.
Jolene Corbin says
I have loved every recipe of yours that I have tried. Going to save this one to make when I get some lovely strawberries
Imma says
Wonderful! Thank you so much for the feedback:)
Kirsten says
This was SO good. I’ll double the recipe next time, because it was just gobbled up. Every time I make something from you, it’s wonderful!
Imma says
Wonderful! I am so glad you loved it Kirsten. Thank you for the feedback :)!