Strawberry cobbler is a delightfully simple strawberry dessert made with a tender and buttery biscuit like batter topped with sweet fresh strawberries, baked to golden perfection. This strawberry cobbler recipe is quick, easy to make and is perfect for spring and summer entertaining.
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Why Should You Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Strawberry Dump Cake, Apple and Blueberry Crisp and Strawberry Crumble are all quick, easy and delicious crisp and fruit cobbler recipes. I am so excited to add this easy strawberry cobbler recipe to the blog. I know you’ll love it because:
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as easy as a fresh summer strawberry cobbler.
- Easy to make, easy to bake. This cobbler topped strawberry dessert uses just a handful of ingredients to make. All you have to do is assemble and bake!
- A simple dessert with layers of flavor. The rich, sweet, juicy and jammy baked strawberries pair perfectly with the buttery biscuit layer. Top this sweet berry cobbler with cold vanilla ice cream and you have the perfect spring or summer dessert.
Ingredients
This easy and delicious strawberry cobbler recipe requires only a handful of ingredients to make. Here’s what you need to make this cozy and refreshing summertime dessert.
Substitutions
This easy strawberry cobbler is meant to be quick and delicious. Here are my recommended substitutions for this recipe if you need them:
- Fresh Strawberries: Feel free to use frozen strawberries if fresh isn’t available. You can also mix and match berries if you like! This recipe for strawberry crumble uses 2 pounds sliced strawberries.
- Granulated Sugar: This cobbler recipe calls for granulated sugar, but maple sugar would also work well to make this strawberry dessert refined sugar free.
- Lemon Juice: Feel free to use lime juice or water.
- Butter: Feel free to use any butter you like. To make this cobbler recipe vegan or dairy free, use a vegan, diary free or plant based butter.
- All purpose flour: To make this strawberry dessert gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (240 g) versus cup for cup.
- Baking Powder: This recipe works best when baking powder is used. Make sure the baking powder is fresh and in date.
- Milk: Feel free to use your preferred milk. If you prefer to use buttermilk, see the buttermilk variation below.
- Vanilla Extract and Salt: Both are recommended flavor boosters to add flavor depth for the cobbler.
Variations
- Strawberry Buttermilk Cobbler: Make the biscuit layer using 1 cup (240 ml) buttermilk in place of the milk. Use 1 ½ teaspoons baking powder and ¼ teaspoon baking soda in place of the 2 teaspoons baking powder. Follow the rest of the recipe as written.
- Vegan Strawberry Cobber: Swap the butter and milk for vegan or dairy free substitutes.
How To Make
Learn how to make strawberry cobbler in a few easy steps.
- Preheat the oven to 350 F (177 C). In a large bowl toss the cleaned and halved strawberries with sugar and lemon juice. Make sure all the strawberries are coated. Allow the berries to macerate for about 15 - 20 minutes, stirring every 5 minutes or so to encourage the juices from the berries to release.
- Place the butter into a 9 x 13 or 10 inch baking dish. Place the baking dish into the preheating oven for about 5 - 8 minutes to allow the butter to melt. Carefully remove the dish from the oven to rest on a heat safe surface such as a cooling rack or oven top. Brush some of the melted butter along the sides of the baking dish.
- In another mixing bowl whisk the flour, baking powder, sugar and salt until well combined. Stir in the milk and vanilla extract to create the biscuit batter for the cobbler. Once the batter is mixed, evenly pour the batter on top of the melted butter. Using a slotted spoon, spoon the macerated strawberries on top of the the batter. Make sure not to stir the berries into the batter. As the cobbler bakes, the biscuit batter will rise up and around the strawberries.
4. Bake the strawberry cobbler for 40 - 55 minutes or until the top is a beautiful golden brown and the strawberry juices are bubbling. If the top is browning too fast, top the dish with foil for the last around 40 minutes of baking and until the dish is fully baked. Cool the strawberry dessert cobbler for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy.
How To Store, Freeze, Thaw and Serve
- Store: Transfer leftover strawberry cobbler to an airtight container to store in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the cobbler according to the cobbler recipe directions and cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the strawberry cobbler in the freezer for up to 2 months. Keep in mind that freezing cobbler will change the texture.
- Thaw: Transfer the frozen cobbler to the refrigerator to thaw overnight. Reheat the cobbler with strawberries in the oven at 350 F (177 C) for 15 minutes or until warmed through.
- Serve: The best way to serve this roasted strawberry cobbler is warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top.
M’s Expert Tips
- Use the correct dish size. This recipe for strawberry cobbler is written for a 9 x 13 baking dish or 10 inch baking dish such as a cast iron skillet.
- Grease the bottom and sides of the baking dish to prevent the strawberries or the biscuit layer from sticking to the pan.
- Give the full time for the strawberries to macerate. Prevent a soggy cobbler by macerating the strawberries. Give the berries about 15 minutes to macerate, stirring every 5 minutes or so to encourage the berries to release their juices.
- Mix the biscuit batter until just combined. Just like making pancakes or muffins, this one bowl biscuit batter should be mixed until just combined. This allows the biscuits to stay flaky and tender.
- Use firm and ripe strawberries. Ripe strawberries have a better and stronger strawberry flavor. Firm strawberries will hold their shape better during baking.
- Do not stir the strawberries. Once the strawberries are layered on top of the biscuit layer, do not try to stir them into the batter. The biscuit crust will bake to rise up and around the berries.
- Let the strawberry dessert cobbler rest. Give this strawberry dessert about 15 - 20 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
FAQs
Strawberry cobbler is a baked strawberry dessert made with strawberries and a biscuit like batter. Strawberry crisp is a baked strawberry dessert made with strawberries and an oat crumble or streusel like topping.
Yes, frozen strawberries can be used in place of the fresh strawberries in this berry cobbler. Strawberries should still be sliced in half and should still macerate to extract some of the juices from the strawberries. Please note that the cobbler may need to bake a few minutes longer if you decide to use frozen strawberries.
Thaw frozen strawberries in the fridge over 12 - 24 hours or sit out at room temperature for 30 - 45 minutes. The strawberries will release more juices during the maceration step.
Strawberry cobbler needs a bit of time out of the oven to cool so it’s not too hot to eat. Cobblers are best served warm or at room temperature, especially if you prefer to top the cobbler with cold vanilla ice cream.
More Fresh Strawberry Recipes to Try
- No Bake Strawberry Cheesecake
- Strawberry Tiramisu
- Strawberry Mousse
- Strawberry Tres Leches
- Strawberry Bars
If you try this Strawberry Cobbler recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Strawberry Cobbler Recipe
Equipment
- 1 9 x 13 baking dish
- 2 large mixing bowls
- 1 knife
- 1 slotted spoon optional
Ingredients
- 2 pounds fresh strawberries washed, hulled and halved
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- ½ cup (113 g) unsalted butter, cubed
- 2 cups (240 g) all purpose flour
- ¾ cup (150 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (240 ml) milk, room temperature
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Preheat the oven to 350 F (177 C). In a large bowl toss the cleaned and halved strawberries with sugar and lemon juice. Make sure all the strawberries are coated. Allow the berries to macerate for about 15 - 20 minutes, stirring every 5 minutes or so to encourage the juices from the berries to release.2 pounds fresh strawberries, ¼ cup (50 g) granulated sugar , 1 tablespoon (15 ml) lemon juice
- Place the butter into a 9 x 13 or 10 inch baking dish. Place the baking dish into the preheating oven for about 5 - 8 minutes to allow the butter to melt. Carefully remove the dish from the oven to rest on a heat safe surface such as a cooling rack or oven top. Brush some of the melted butter along the sides of the baking dish.½ cup (113 g) unsalted butter, cubed
- In another mixing bowl whisk the flour, baking powder, sugar and salt until well combined. Stir in the milk and vanilla extract to create the biscuit batter for the cobbler. Once the batter is mixed, evenly pour the batter on top of the melted butter.2 cups (240 g) all purpose flour, ¾ cup (150 g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt , 1 cup (240 ml) milk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Using a slotted spoon, spoon the macerated strawberries on top of the the batter. Make sure not to stir the berries into the batter. As the cobbler bakes, the biscuit batter will rise up and around the strawberries.
- Bake the strawberry cobbler for 40 - 55 minutes or until the top is a beautiful golden brown and the strawberry juices are bubbling. If the top is browning too fast, top the dish with foil for the last around 40 minutes of baking and until the dish is fully baked. Cool the strawberry dessert cobbler for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy.
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