Strawberry Cobbler Recipe

There’s something so comforting about a warm cobbler fresh out of the oven. The golden, buttery crust with juicy, sweet strawberries bubbling underneath—it’s pure dessert perfection. Whether it’s for a weekend treat or a special gathering, this strawberry cobbler always brings people together. And the best part? It’s incredibly simple to make with just a few pantry staples.

this RECIPE

A little nostalgia in every bite

I still remember the first time I made strawberry cobbler. It was one of those lazy summer afternoons when strawberries were at their peak—sweet, fragrant, and practically begging to be baked into something delicious. My grandmother used to make peach cobbler, but when I had a surplus of strawberries one year, I decided to experiment. The result? A dessert so good that it instantly became a family favorite.

The warm, buttery batter rises up around the strawberries, creating a perfect balance of soft, cake-like texture with crispy edges. The strawberries turn syrupy and jammy as they bake, filling the kitchen with the most irresistible aroma. Every bite is like a spoonful of summer, and trust me, you’ll be going back for seconds (or thirds).

Where did cobbler come from?

Cobbler has been around for centuries, originally created by early American settlers who had to adapt traditional British puddings to the ingredients available in the New World. Instead of a pastry crust, they used a simple batter or biscuit topping over fruit, baking it until golden and bubbly. Over time, different regions developed their own versions—some with a cakey texture, others with a biscuit-like top.

Strawberry cobbler, though less common than peach or blueberry, is a delicious twist on this classic dessert. It highlights the natural sweetness of fresh strawberries and pairs beautifully with the buttery, slightly crisp topping.

Let’s talk ingredients

• Strawberries: The star of the show! Fresh strawberries bring a sweet and slightly tart flavor. If you’re using frozen strawberries, let them thaw and drain excess liquid to avoid a soggy cobbler.
• Sugar: Helps macerate the strawberries, drawing out their juices to create a naturally sweet syrup. You can reduce the sugar slightly if your strawberries are extra sweet.
• Butter: Melted butter gives the cobbler its rich, buttery flavor. I highly recommend using unsalted butter to control the salt content.
• Flour: The base of the batter. All-purpose flour works best, but a gluten-free 1:1 baking mix can be substituted if needed.
• Baking powder: Helps the batter rise, giving the cobbler a light and fluffy texture.
• Milk: Adds moisture and richness. Whole milk is ideal, but you can use almond or oat milk for a dairy-free version.
• Vanilla extract: Enhances the flavor and adds a warm, sweet aroma. If you’re feeling fancy, try adding a splash of almond extract for an extra depth of flavor.
• Salt: A little bit of kosher salt balances the sweetness and brings out the flavors.

The kitchen tools you’ll need

• Mixing bowls: One for the strawberries and another for the batter.
• 9×13-inch baking dish: The perfect size for even baking.
• Whisk: Helps incorporate the dry ingredients evenly.
• Measuring cups and spoons: Precision is key for baking!
• Oven mitts: That dish gets HOT!

Step-by-step: How to make strawberry cobbler

1. Prep the strawberries

Start by hulling and halving your strawberries. Toss them with ⅓ cup of sugar in a large bowl and let them sit for about 10 minutes. This process, called maceration, helps soften the berries and draws out their natural juices, creating a delicious syrup.

2. Melt the butter

Place the butter in a 9×13-inch baking dish and pop it into a preheated 350°F oven. Let it melt completely, which should take about 10 minutes. The butter will lightly brown, adding a subtle nutty flavor—don’t skip this step!

3. Make the batter

In a mixing bowl, whisk together the flour, baking powder, salt, and remaining sugar. Pour in the milk and vanilla extract, stirring just until combined. Be careful not to overmix, as you want the batter to stay light and fluffy.

4. Assemble the cobbler

Carefully remove the hot baking dish from the oven and pour the batter over the melted butter. Don’t stir—it may look odd at first, but trust the process! Spoon the strawberries evenly over the batter, leaving behind any extra liquid in the bowl.

5. Bake to golden perfection

Bake for 55-60 minutes until the top is golden brown and the strawberry juices are bubbling around the edges. The batter will rise and create a beautifully crisp, buttery crust. Let it cool for about 15 minutes before serving—it will set slightly as it cools.

Variations and fun twists

• Make it gluten-free: Use a gluten-free all-purpose flour blend with xanthan gum.
• Try different fruits: Swap strawberries for peaches, blackberries, or even a mix of berries.
• Add a crunchy topping: Sprinkle cinnamon sugar or crushed almonds over the top before baking for extra texture.
• Make it dairy-free: Use dairy-free butter and almond or oat milk.
• Give it a boozy kick: Add a splash of Grand Marnier or bourbon to the strawberries before baking.

How to serve your cobbler

This cobbler is best served warm with a big scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling extra indulgent, drizzle some caramel sauce over the top. For a cozy breakfast treat, enjoy a slice with Greek yogurt and a sprinkle of granola.

What to drink with strawberry cobbler

• Iced tea: A classic Southern pairing, especially with a squeeze of lemon.
• Coffee: A warm cup of coffee balances the sweetness perfectly.
• Sparkling wine: A crisp Prosecco or Moscato complements the fresh fruit flavors beautifully.

Storing and reheating tips

If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm in a 300°F oven for 10 minutes or microwave for 30 seconds.

Scaling the recipe up or down

Need to feed a crowd? Double the ingredients and bake in a larger dish. For a smaller batch, halve the recipe and use an 8×8-inch pan—just reduce the baking time slightly.

Troubleshooting common issues

• Too soggy? Make sure to leave excess liquid behind when spooning the strawberries over the batter.
• Not rising properly? Check that your baking powder isn’t expired.
• Too sweet? Reduce the sugar slightly if your strawberries are extra ripe.

Give this cobbler a try!

This strawberry cobbler is a must-make for any fruit dessert lover. It’s easy, delicious, and perfect for any occasion. Try it out, make it your own, and let me know how it turns out!

FAQs

Can I use frozen strawberries?
Yes! Just thaw them and drain any excess liquid before using.

Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. You can prep the strawberries in advance and assemble just before baking.

What if I don’t have a 9×13-inch dish?
You can use a slightly smaller dish, but avoid anything too deep, as the batter may not cook evenly.

Can I reduce the sugar?
Absolutely! Just note that sugar also helps create the syrupy consistency, so reducing too much may affect the texture.

How do I know when it’s done?
The top should be golden brown, and the strawberry juices should be bubbling. A toothpick inserted in the center should come out clean.

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