When it comes to fruity desserts, strawberry cobbler lands high on my list.
The sweetness from fresh strawberries and that buttery crust are magical.
Warm out of the oven with a scoop of vanilla ice cream, this strawberry cobbler is dessert heaven.
Why You’ll Love This Strawberry Cobbler
This strawberry cobbler recipe is refreshingly simple.
Made with fresh strawberries, a buttery crust, and a naturally sweet syrup, it’s just what you need on a warm summer day.
It’s the perfect blend of sweet and tart. And you can have it on the table in under an hour
As far as cobbler recipes go, strawberry might not be your first thought. But one bite and you’ll quickly change your mind!
Fresh Strawberry Cobbler Ingredients
Here’s everything you’ll need to make this classic strawberry cobbler.
Don’t worry, I’ll get into more precise measurements at the bottom of the page.
- Strawberries. Fresh is always best! The riper they are, the better. If you don’t have any fresh strawberries on hand, you can also use frozen. Just make sure they thaw first.
- Granulated sugar. A little granulated sugar helps add a boost of sweetness to this cobbler.
- Cornstarch. Adding cornstarch helps remove some of the excess moisture from the strawberries. Without it, your cobbler may be soggy and runny at the bottom.
- Vanilla extract. No dessert is complete without vanilla extract. It adds a hint of savory warmth that pairs so well with strawberries.
- Salt. A pinch of salt helps accentuate the flavor of the strawberries.
- Lemon. Here’s one of your secret ingredients. Lemon zest adds a touch of brightness and tangy to decadently sweet strawberries.
- All-purpose flour. No specialty flour is needed for this recipe. All-purpose will give you a good crust and rise in the oven.
- Baking powder. Baking powder helps everything rise to fluffy perfection in the oven. It gives this cobbler a light and airy consistency.
- Unsalted butter. That cobbler crust is buttery and delicious, thanks to plenty of butter! Now is not the time to count calories.
- Whole milk. I find that whole milk yields the best flavor, and keeps everything moist. If you don’t have whole milk, you can substitute it for whatever you have on hand. That includes plant-based milk.
How to Make Strawberry Cobbler
Even if you don’t fancy yourself much of a baker, this strawberry cobbler couldn’t be easier.
Just mix everything together, add it to the baking pan, and you’re ready to go.
1. Preheat the oven to 375 degrees Fahrenheit. Then, grease a 9×13 baking dish.
2. Prep the strawberries. Mix them with the cornstarch, sugar, vanilla extract, salt, and lemon zest. Then, pour them into the baking dish.
3. Make the cobbler crust. Whisk the dry ingredients, then rub in the butter. Finally, add the milk and mix until a sticky dough forms.
4. Assemble and bake. Drop spoonfuls of the batter over the strawberries. If there are gaps in the batter, that’s OK. Bake until golden brown.
At this point, you can serve it as is. Though I recommend letting it cool a little since the filling will be very hot!
Tips & Tricks
This summery cobbler is such an easy dessert, but there are a few things to keep in mind before you fire up that oven.
Here are some useful tips to keep in mind before you start.
- Use ripe strawberries. The quality of strawberries matters! If they aren’t ripe enough, the cobbler won’t be as sweet and flavorful.
- Avoid overmixing. The key to a light, fluffy cobbler batter is to stop mixing at the right time. As soon as the ingredients come together, put down the spoon.
- Don’t stir the strawberries. When adding the batter over the strawberries, it’s OK if there are gaps. In fact, little gaps give your cobbler a lovely marbled appearance.
- Let it cool. I know it’s tempting to dig in right away but resist the urge. Letting it set allows all the juices to firm up at the bottom.
- Prepare for messes. Sometimes, the cobbler may bubble over in the oven. It doesn’t mean you did anything wrong! To avoid a sticky oven mess, place a baking sheet on the lower rack under the cobbler.
- No cornstarch? No problem! Cornstarch works to absorb some of the moisture from the strawberries. If you don’t have any on hand, you can substitute it for 1 tablespoon of flour.
Can I Use Frozen Strawberries?
You should not use frozen strawberries for this recipe.
Frozen strawberries retain too much liquid during the freezing process. When they thaw, all that liquid gets released into the cobbler, making it mushy.
If frozen is all you have, let them thaw completely first. Then, use a paper towel to soak up as much excess juice as possible.
How to Store
The great thing about this recipe is that it makes a big batch!
So, if you can’t eat an entire tray in one day, here are some tips for storing leftovers.
To Store. Allow the cobbler to come to room temperature. Cover the baking dish with plastic wrap, or transfer it to an air-tight container. It will stay fresh in the fridge for up to 4 days.
To Freeze. Place the cooled cobbler in an airtight container, and pop it in the freezer. It will stay fresh for up to 3 months.
To Reheat. Thaw frozen cobbler in the fridge overnight. Reheat in the oven at 350°F for about 10 minutes. Cover the dish with foil to keep the top from browning.
More Strawberry Recipes To Try
Strawberry Glaze
Fresh Strawberry Milkshake
Strawberry Bread
Strawberry Shortcake
Strawberry Cobbler Recipe
6
servings15
minutes45
minutes330
kcalThis strawberry cobbler is classic comfort food. It’s a refreshingly simple dessert with fresh strawberries, a buttery crust, and a scoop of vanilla ice cream on top!
Ingredients
4 cups fresh strawberries, hulled and halved
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon salt, divided
Zest of 1 lemon
1 cup all-purpose flour
1/4 cup granulated sugar, plus more for sprinkling on top
1 1/2 teaspoons baking powder
1/4 cup unsalted butter, cold and cut into small pieces
1/2 cup whole milk
Instructions
- Preheat the oven to 375°Fahrenheit (190°Celsius) and grease a 9×13 inch baking dish.
- In a large bowl, combine the strawberries, sugar, cornstarch, vanilla extract, 1/4 teaspoon salt, and lemon zest. Toss gently until the strawberries are evenly coated.
- Pour the strawberry mixture into the baking dish, spreading it out evenly.
- In a medium bowl, whisk the flour, sugar, baking powder, and remaining salt.
- Add the cold butter pieces to the flour mixture. Use a pastry cutter, fork, or your fingertips to rub the butter into the flour. The mixture should resemble coarse crumbs.
- Gradually stir in the milk until the dough comes together. It should be sticky.
- Drop spoonfuls of the cobbler topping over the strawberry filling, covering as much of the filling as possible. It’s okay if there are some gaps.
- Sprinkle a little granulated sugar over the cobbler topping for added sweetness and a bit of crunch.
- Bake in the preheated oven for about 45 minutes. It’s ready when the topping is golden brown, and the strawberry filling is bubbling around the edges.
- Let the cobbler cool for at least 10 minutes before serving. Enjoy!
Notes
- If you don’t have cornstarch, you can substitute with 1 tablespoon of flour.
- This recipe works well with other fruits like blueberries, peaches, or cherries.
