My strawberry cobbler features fresh berries and an incredibly easy-to-make batter! I combine simple ingredients like flour, sugar, butter, and milk to create a rich, crispy, buttery, and fruity delight.
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My Favorite Strawberry Dessert
When the weather starts to warm up and spring and summer parties are on the horizon, my brain immediately goes to fruity desserts like my strawberry cobbler. Good thing they’re just as simple to make as they are delicious!
This strawberry dessert follows the traditional “magic” batter method — it rises around the fruit as it bakes to create a tender, cakey base with a crispy, buttery top. YUM. And it’s super easy to make from scratch!
It happens to be my daughter Leah’s favorite dessert, so I know I’ll be making this one a lot this year. Good thing it’s made with affordable ingredients in just about 1 hour.
Need more cobbler recipes? Be sure to check out my 4 ingredient peach cobbler, blueberry cobbler with frozen blueberries, peach cobbler with cake mix, and simple apple cobbler recipe next!
Strawberry Cobbler Recipe Ingredients
- Strawberries – Sweet, tart, juicy, and fresh berries are best!
- All-purpose flour – The base of the batter, flour provides structure to the cobbler.
- Sugar – I add sugar to the berries to macerate them before baking to help highlight their natural sweetness, as well as in the batter to help with caramelization.
- Milk – Helps create a tender texture.
- Unsalted Butter – For richness, moisture, and flavor — and a crispy, golden-brown crust. I use unsalted so I have more control over the sodium content.
- Baking Powder – Causes the batter to rise and become fluffy. Note that we’re using baking powder, not soda.
- Salt – Needed in most baking projects, salt enhances the overall flavor and balances the sweetness of the berries and sugar.
How to Make Strawberry Cobbler
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add a stick of butter to a 9×13-inch baking dish and place it in the oven. Preheat to 350 degrees F — the heat from the oven will melt the butter.
STEP TWO: In the meantime, hull and slice the strawberries into quarters, place them in a large bowl, and sprinkle them with ½ cup of sugar. Stir everything to coat and set them aside to macerate.
STEP THREE: Combine the flour, baking powder, salt, and the rest of the sugar in a medium bowl. Once combined, stir in the milk.
STEP FOUR: Once the butter has melted, pour the batter into the baking dish and top with the sugar-coated strawberries. Bake the cobbler for 50-60 minutes or until the top is golden brown and the sides are bubbling.
STEP FIVE: Allow the cobbler to cool slightly before topping with ice cream or whipped cream if desired. Enjoy!
Tips for the Best Strawberry Dessert
- Hull the strawberries first. I usually use a paring knife — cut around and down the stem of the berry, and then cut them into quarters. It’s the perfect size for a cobbler!
- Once the berries are prepped, coat them in sugar and let them rest for at least 10-15 minutes. The sugar draws out their natural juices to create an almost syrup-like coating. I do this first so they have the chance to sit while I work on the rest of the batter.
- Melting the butter in the baking dish also greases it. No need for any extra butter or nonstick cooking spray!
- Pour the batter over the melted butter without stirring for the best rise and texture. Then, gently top with the macerated strawberries. This layering technique allows the batter to rise around the fruit as it bakes to create the perfect cobbler consistency.
- Let it cool before slicing. The extra resting time gives the juices a chance to thicken, making it much easier to scoop and serve.
Easy Strawberry Cobbler Variations and Substitutions
- Swap half of the strawberries with blueberries, raspberries, or blackberries for a mixed berry cobbler. They all have similar textures and baking times so no need to adjust the recipe.
- Peaches also pair well with strawberries. I’ve made this with 1 pound of strawberries and 1 pound of peaches instead of just berries, and it was so good! Perfect for summertime.
- Add a squeeze of lemon or a pinch of cinnamon to the strawberries along with the sugar. It will enhance their flavor during the maceration!
- Before baking, sprinkle a tablespoon or so of sugar mixed with cinnamon on top of the cobbler. This creates a crispy, caramelized topping that I just adore.
- If gluten is a concern, feel free to use a 1:1 gluten-free all-purpose flour blend instead of regular flour. It should stay just as fluffy and golden!
What to Serve with Old Fashioned Strawberry Cobbler
I love to serve my cobbler with some vanilla ice cream on top. It complements it perfectly when the cobbler is still warm with the cold ice cream. My son Connor loves topping it with homemade whipped cream. He’s obsessed with the stuff!
Strawberry Cobbler FAQs
Can I use frozen strawberries instead of fresh strawberries?
Yes, while I do prefer fresh berries here, frozen strawberries will work too. Just be sure not to thaw them first — they’ll release extra liquid which will make the cobbler soggy. When I opt for frozen, I use them straight from the freezer and coat in about 1 tablespoon of cornstarch to help absorb extra moisture while baking.
Why isn’t my strawberry cobbler done in the middle?
It likely needs more time in the oven! If the center still looks wet or jiggle, bake for an extra 5-10 minutes. Also, be sure to set the oven temperature to 350 degrees F. After some testing, I found this to be the ideal baking temp.
Why did my crust get really dark?
If the crust comes out too dark, it could be due to an oven running hotter than it should. I do my best to check in on my cobbler as it bakes — if the crust looks like it’s browning too quickly, I cover it loosely with foil so it doesn’t burn. Placing the baking dish on the lower oven rack can help too!
How do I store my leftover strawberry dessert?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm single servings in the microwave in 30-second bursts, or heat the whole dish in the oven at 300 degrees F for 10-15 minutes. I’ve also enjoyed it chilled, straight from the fridge!
More Easy Dessert Recipes
- Peanut butter balls
- Easy carrot cake recipe
- Lemon poke cake
- Strawberry pie
- Strawberry shortcake crumble
Easy Strawberry Cobbler
Equipment
Ingredients
- 1 stick butter unsalted
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cup sugar divided
- 1 cup milk
- 2 pounds strawberries hulled
Instructions
- Place a stick of butter in a 9×13 dish. Place it in the oven and turn the oven on to 350 degrees F. Let the butter melt in the dish while the oven preheats.
- While the oven is preheating, hull and slice the strawberries into quarters. Place them in a large bowl and sprinkle ½ cup of sugar over them. Stir to coat the strawberries. Allow them to sit while the other steps are being prepped.
- In a medium bowl, combine the flour, baking powder, salt and the remaining 1 cup sugar. Stir in the cup of milk.
- Once the butter has melted, remove the dish from the oven and pour in the batter.
- Top the batter with the sugar coated strawberries.
- Bake the cobbler for 50-60 minutes until the top is golden brown and the sides are bubbling.
- Remove the cobbler from the oven and allow it to cool slightly before topping with the optional toppings of ice cream or whipped cream.
Notes
- Hull the strawberries first. I usually use a paring knife — cut around and down the stem of the berry, and then cut them into quarters.
- Melting the butter in the baking dish also greases it. No need for any extra butter or nonstick cooking spray!
- Pour the batter over the melted butter without stirring for the best rise and texture. Then, gently top with the macerated strawberries. This layering technique allows the batter to rise around the fruit as it bakes to create the perfect cobbler consistency.
- Let it cool before slicing. The extra resting time gives the juices a chance to thicken, making it much easier to scoop and serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm single servings in the microwave in 30-second bursts, or heat the whole dish in the oven at 300 degrees F for 10-15 minutes. Or just eat it cold!
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
