Strawberry Cobbler Recipe

There’s something magical about a warm strawberry cobbler fresh out of the oven. The golden, buttery crust, the bubbling strawberry filling, and that irresistible aroma filling the kitchen—it’s the kind of dessert that feels like a hug on a plate. Whether you’re making it for a cozy family gathering or just treating yourself to something special, this strawberry cobbler is pure comfort food at its best.

Strawberry Cobbler Recipe

I still remember the first time I made strawberry cobbler from scratch. It was one of those lazy Sunday afternoons when I had a pound of fresh strawberries sitting in the fridge, begging to be used. I’d planned to make a simple fruit salad, but then I spotted my grandmother’s old baking dish tucked away in the cabinet. That dish had seen its fair share of cobblers, crisps, and crumbles over the years, so I decided to put it to good use. I didn’t follow a recipe at the time—just threw together some flour, sugar, and butter, hoping for the best. To my surprise, the result was a perfectly golden cobbler with jammy strawberries peeking through the crust. Since then, I’ve refined the process, and now I’m sharing my absolute favorite version with you.

A sweet history of cobblers

Cobblers have been a staple in American kitchens for centuries. Originally, they were created by early settlers who lacked the ingredients for traditional British pies. Instead of rolling out a crust, they spooned biscuit-like dough over fruit fillings, creating a “cobbled” appearance—hence the name. Over time, different regions developed their own versions, from deep-dish cobblers in the South to crumblier versions in the Northeast. While peach cobbler might be the most famous, strawberry cobbler holds a special place in my heart. The natural sweetness of strawberries, combined with a buttery crust, makes for an irresistible combination.

The key ingredients (and a few swaps!)

Strawberries – The star of the show! Fresh strawberries give the best flavor, but frozen ones work in a pinch. If using frozen, let them thaw and drain off excess liquid to avoid a soupy cobbler.

Granulated sugar – Sweetens both the strawberries and the batter. You can swap it with brown sugar for a deeper, caramel-like flavor.

Butter – Provides richness and helps create that beautiful golden crust. I always use unsalted butter to control the salt level, but salted works too—just reduce the added salt slightly.

All-purpose flour – The base of the batter. If you want a slightly lighter texture, you can replace half the flour with cake flour. A gluten-free 1:1 flour blend also works well.

Baking powder – Gives the cobbler lift, making the crust fluffy instead of dense. Always check that your baking powder is fresh for the best rise.

Milk – Adds moisture to the batter. I use whole milk for richness, but you can substitute with almond or oat milk for a dairy-free version.

Vanilla extract – Enhances the overall flavor. If you’re feeling fancy, a splash of almond extract also pairs beautifully with strawberries.

Kosher salt – A little salt balances the sweetness and brings out the flavors. If using table salt, reduce it by half.

Strawberry Cobbler Recipe

The tools you’ll need

You don’t need any fancy equipment for this cobbler, just a few kitchen basics:

  • A 13×9-inch baking dish – This size is perfect for even baking. If using a smaller dish, just note that the cobbler may take a bit longer to cook.
  • Mixing bowls – One for the strawberries and one for the batter.
  • Whisk & spatula – A whisk helps incorporate the dry ingredients, while a spatula makes mixing easy.
  • Measuring cups & spoons – Accuracy is key for a perfectly balanced batter.

Step-by-step: how to make strawberry cobbler

  1. Preheat the oven to 350°F. This ensures even baking.
  2. Macerate the strawberries – In a large bowl, mix the strawberries with ⅓ cup of sugar and let them sit. This draws out their juices and enhances their natural sweetness.
  3. Melt the butter – Place the butter in a 13×9-inch baking dish and let it melt in the preheated oven. This step creates a rich base for the batter.
  4. Prepare the batter – In a separate bowl, whisk together the flour, baking powder, salt, and remaining sugar. Stir in the milk and vanilla extract just until combined. The batter should be slightly thick but pourable.
  5. Assemble the cobbler – Carefully remove the hot baking dish from the oven. Pour the batter over the melted butter—don’t stir! This helps create a layered effect. Spoon the macerated strawberries over the top, leaving any excess liquid behind.
  6. Bake to perfection – Pop the dish back in the oven and bake for 55-60 minutes, until golden brown and bubbly. Let it cool for at least 15 minutes before digging in.
Strawberry Cobbler Recipe

Fun variations to try

  • Berry medley cobbler – Swap half the strawberries for blueberries, raspberries, or blackberries for a more complex flavor.
  • Citrus twist – Add a teaspoon of lemon zest to the batter for a bright, zesty note.
  • Chocolate lovers’ version – Sprinkle a handful of chocolate chips over the batter before adding the strawberries. The melted chocolate adds a delicious richness.
  • Gluten-free adaptation – Use a 1:1 gluten-free flour blend, and make sure your baking powder is gluten-free.
  • Vegan-friendly swap – Replace butter with melted coconut oil and use a dairy-free milk alternative.

How to serve it up

Strawberry cobbler is delicious on its own, but a scoop of vanilla ice cream takes it to the next level. The warm cobbler paired with cold, creamy ice cream is pure bliss. If you prefer something lighter, a dollop of whipped cream or a drizzle of honey also works beautifully.

What to drink with strawberry cobbler

For a cozy evening, I love pairing this cobbler with a warm cup of chamomile or vanilla tea. If you’re feeling fancy, a chilled glass of Moscato or Prosecco complements the sweetness perfectly. And for brunch? A fresh strawberry mimosa is always a good idea.

Storing and reheating tips

Leftover cobbler (if you have any!) keeps well for up to three days at room temperature, covered tightly. For longer storage, refrigerate it for up to five days. To reheat, pop it in the oven at 300°F for about 10 minutes to revive that crispy crust. If you’re in a hurry, a quick zap in the microwave works too, though the texture will be softer.

Adjusting for different serving sizes

This recipe serves about 8, but you can easily scale it up or down. Halve the ingredients for a smaller 8×8-inch dish, or double everything for a crowd—just use a larger baking dish and keep an eye on the baking time.

Troubleshooting common issues

  • Soggy cobbler? Make sure to drain excess liquid from the macerated strawberries before adding them.
  • Too dry? Double-check that you measured the flour correctly and didn’t overbake.
  • Not sweet enough? Adjust sugar to taste, especially if your strawberries are on the tart side.

Ready to bake?

Give this strawberry cobbler a try, and make it your own! Whether you stick to the classic recipe or add your own twist, it’s a dessert that’s sure to bring smiles. Let me know how yours turns out—I’d love to hear about any fun variations you try!

Strawberry Cobbler Recipe

FAQs

1. Can I use frozen strawberries?
Yes! Just thaw and drain them first to avoid too much extra liquid.

2. What’s the best way to store leftovers?
Keep it covered at room temperature for up to 3 days or refrigerate for up to 5 days.

3. Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. Reheat in the oven for the best texture.

4. Can I reduce the sugar?
Absolutely! If your strawberries are sweet enough, you can cut back on sugar without a problem.

5. Can I use a different fruit?
Definitely! Peaches, blackberries, or a mix of berries all work beautifully.

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Strawberry Cobbler Recipe

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This easy strawberry cobbler is packed with juicy berries and a buttery crust. The perfect summer dessert!

  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 2 pounds fresh strawberries hulled and halved (900g)
  • 1 cup granulated sugar divided (200g)
  • 9 tablespoons unsalted butter (120g)
  •  cup all-purpose flour (270g)
  •  teaspoons baking powder
  •  cup milk (300ml)
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt

Instructions

  • Preheat the oven to 350°F. This ensures even baking.
  • Macerate the strawberries – In a large bowl, mix the strawberries with ⅓ cup of sugar and let them sit. This draws out their juices and enhances their natural sweetness.
  • Melt the butter – Place the butter in a 13×9-inch baking dish and let it melt in the preheated oven. This step creates a rich base for the batter.
  • Prepare the batter – In a separate bowl, whisk together the flour, baking powder, salt, and remaining sugar. Stir in the milk and vanilla extract just until combined. The batter should be slightly thick but pourable.
  • Assemble the cobbler – Carefully remove the hot baking dish from the oven. Pour the batter over the melted butter—don’t stir! This helps create a layered effect. Spoon the macerated strawberries over the top, leaving any excess liquid behind.
  • Bake to perfection – Pop the dish back in the oven and bake for 55-60 minutes, until golden brown and bubbly. Let it cool for at least 15 minutes before digging in.

Notes

How to serve it up

Strawberry cobbler is delicious on its own, but a scoop of vanilla ice cream takes it to the next level. The warm cobbler paired with cold, creamy ice cream is pure bliss. If you prefer something lighter, a dollop of whipped cream or a drizzle of honey also works beautifully.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert

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