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This easy strawberry cobbler recipe is mixes up quickly making for an easy summertime dessert! The buttery, cakey topping pairs wonderfully with the sweet fresh strawberries. Top with vanilla ice cream for a fresh dessert!
Funny thing, I don’t remember growing up having cobbler as a kid. But now I have to say as an adult it might be one of my all time favorite desserts. Especially in the summer when fruits are at their best.
Like a peach blueberry cobbler, or this mixed berry cobbler. In fact I dedicated a whole chapter of cobblers and crisps in my Desserts For Beginners cookbook. There’s just something about the juicy fruit filling and topping.
While some cobblers have more of a biscuit topping, this strawberry cobbler has a vanilla cakey topping made with melted butter. You will macerate the strawberries first so they release their liquid. Then whisk up the cobbler topping and pour that into the pan, and spreading the fresh strawberries on top. The topping is soft, and fluffy and bakes up around the juicy strawberries in the oven.
This strawberry cobbler recipe is super easy and delicious. Before you know it, the cobbler will be done. Probably before you’re even done with dinner! Serve warm with a scoop of vanilla ice cream!
See Also:
- This Strawberry Cheesecake has a fresh strawberry filling spooned over a silky smooth vanilla cheesecake with a Golden Oreo cookie crust.
- Fresh strawberries get stirred into a pound cake batter for this Strawberry Pound Cake recipe topped with a strawbery cream cheese glaze.
- Chop up some strawberries for these easy Baked Strawberry Donuts for breakfast or brunch!
Why You Will Love This Strawberry Cobbler
- Use frozen strawberries or fresh strawberries – I love using fresh strawberries when they are in season for best flavor, but you can also use frozen strawberries for this strawberry cobbler making this a perfect summertime dessert or any time of year dessert!
- Quick prep – It takes minutes to mix up the batter and prep the strawberries. You will have this strawberry cobbler recipe in the oven in about 20 minutes or less.
- No mixer needed – You just need a whisk and a spatula to mix up the cake batter!
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The Right Strawberries for Strawberry Cobbler
You can use fresh strawberries or frozen strawberries for this strawberry cobbler recipe. Be sure to thaw frozen berries first so they don’t release too much liquid. The best strawberries are bright red in color and fragrant.
If strawberries aren’t in season, then frozen might be your best for this strawberry cobbler recipe as they frozen at their peak freshness.
Cakey Strawberry Cobbler Ingredients
- Strawberries – You can use fresh or frozen. If using frozen, thaw first or they may release too much liquid. Hull and slice the strawberries.
- Granulated sugar – Some of the sugar will go in the batter, and some will be used to macerate the strawberries.
- Lemon juice – I used just the lemon juice, but if you wanted a little bit more lemon flavor you can add the lemon zest.
- All purpose flour – You want to measure the flour correctly so your cobbler isn’t dry and overly cakey. Or you can replace with a 1:1 gluten free flour or almond flour if need be.
- Baking powder – Be sure to use baking powder and not baking soda. Make sure your baking powder is fresh so the cake rises properly.
- Salt – I prefer to use sea salt, but kosher or table salt can also be used.
- Vanilla extract – Pure vanilla is best, but imitation can also work.
- Whole milk – You can also use low fat milk or non dairy milk, like almond milk if need be.
- Unsalted butter – I prefer to use unsalted butter, but salted butter can be used but you may want to reduce the added salt a bit.
How To Make This Easy Strawberry Cobbler
Macerate fresh strawberries
In a medium bowl, stir together strawberries, ½ cup sugar and lemon juice. Let stand until a fruit syrup forms, about 10 minutes.
Make cobbler topping
Position a rack in the center of the oven. Preheat the oven to 375oF (190oC).
In a large bowl, whisk together the flour baking powder salt and remaining 1 cup granulated sugar.
Make a well in the dry ingredients and pour in the milk and vanilla extract. Stir with a wooden spoon or spatula until well combined.
Add the melted butter and stir to combine. Some of the butter may not mix in.
Assemble cobbler in baking dish and bake
Pour the batter into an ungreased 9×13 baking pan, smoothing top.
Add strawberries and the juices over the batter quickly. If the batter cools too much, the fruit won’t sink as well.
Bake in the preheated oven until golden brown, 40 to 45 minutes. Cover loosely with foil halfway through baking if the top if getting too brown. Cover and refrigerate for up to 3 days.
Recipe Tips
- Let the strawberries sit. You want to let the strawberries to hang out in the sugar for a bit to release some of their juices, so your strawberry cobbler doesn’t come out dry.
- Include the extra liquid – When you macerate the strawberries, be sure to include the liquid that’s released when you pour the strawberries on top of the batter, otherwise the strawberry cobbler can be dry and not as sweet.
Serving Recommendations
- Serve with vanilla ice cream – Store bought or go ahead and make your own vanilla ice cream!
- Serve with whipped cream – You can use whipped tubbing, store bought whipped cream or make your own whipped cream in minutes!
Recipe FAQS
Yes you can use frozen strawberries, but be sure to thaw them first so the berries don’t release too much liquid while baking.
Both contain fruit, but the difference lies in the topping! A cobbler has a biscuit or cake topping, whereas a crisp has a crunchy oatmeal topping.
I think it’s best served the day it’s made. But you can cover and store in the refrigerator up to 3 days. The topping may get softer each day it sits. Or you can also freeze any leftover strawberry cobbler for up to 3 months. When ready to serve, thaw overnight in the fridge and then heat again before serving. For more help on freezing your baked goods check out my Ultimate Guide To Freezing Desserts!
Yes you can definitely bake this strawberry cobbler in a cast iron skillet. But you may want to keep an eye that it doesn’t brown too quickly.
More Strawberry Recipes To Enjoy
Strawberry Cobbler
Equipment
Ingredients
- 2 pounds strawberries hulled and sliced
- 1 1/2 cups (300 g) granulated sugar, divided
- 2 Tablespoons lemon juice
- 3 cups (360g) all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups (240 mL) whole milk, room temperature
- 1 cup (2 sticks, 227 g) unsalted butter melted (and slightly cooled)
Instructions
- In a medium bowl, stir together strawberries, ½ cup sugar and lemon juice. Let stand until a fruit syrup forms, about 10 minutes.
- Position a rack in the center of the oven. Pre-heat the oven to 375°F (190°C).
- In a large bowl, whisk together the flour, remaining 1 cup sugar, baking powder, and salt.
- Make a well in the dry ingredients and pour in the vanilla and milk. Stir with a wooden spoon or spatula until well combined.
- Add the melted butter and stir to combine.
- Pour into an ungreased 9×13 baking pan, smoothing top.
- Spoon the fruit mixture and the juices over the batter quickly. If the batter cools too much, the fruit won’t sink as well.
- Bake until golden brown, 40 to 45 minutes. Cover loosely with foil halfway through baking if the top if getting too brown. Cover and refrigerate for up to 3 days.
Notes
- Strawberries: Yes you can use frozen strawberries, but be sure to thaw them first so the berries don’t release too much liquid while baking.
- Storage: I think it’s best served the day it’s made. But you can cover and store in the refrigerator up to 3 days. The topping may get softer each day it sits. Or you can also freeze any leftover strawberry cobbler for up to 3 months. When ready to serve, thaw overnight in the fridge and then heat again before serving.Â
- Cast Iron: Yes you can definitely bake this strawberry cobbler in a cast iron skillet. But you may want to keep an eye that it doesn’t brown too quickly.
Jeanette Solis says
Has any one tried this yet using a gluten free flour?
Heather says
I haven’t tried Jeanette, but you should be fine using a 1:1 gluten free flour swap. I like either Bob’s Red Mill or Cup 4 Cup. Let me know if you try!