Strawberry Cobbler

There’s nothing quite like the taste of homemade strawberry cobbler. This recipe is simple to follow and only requires a few basic ingredients. Serve warm with a cold scoop of ice cream for a decadent treat!

This is an easy baked good made with fresh or frozen fruits are some of our favorites! This strawberry cobbler ranks high on that list. A few of our other sweet treats are mixed berry cobbler, blackberry crisp, and fresh apple cake.

My Best Strawberry Cobbler Recipe Tips

• Taste the strawberries ahead of time and adjust the sugar if needed. You may need more or less depending on the sweetness of the berries.
• Fresh berries give the best texture, but frozen will work in a pinch. Thaw them completely, drain off the extra liquid, and pat them dry before macerating.
• Don’t stir the batter and the strawberries together. The batter will rise up around the berries as it bakes.
• If you don’t have fresh strawberries, you can use frozen ones instead. Just thaw them first and drain off any excess juice before using them in the recipe.

Variations

• Instead of strawberries, try using a different type of fruit like blueberries, blackberries, or raspberries.
• Add a teaspoon of vanilla extract to the batter for extra vanilla flavor.
• If you’d like a more pronounced strawberry flavor in your cobbler, add ¼ cup of strawberry jam to the filling.
• If you don’t have granulated sugar, you can use light brown sugar in its place.
• Add some lemon zest to the filling for a tart citrus flavor.

How to Make Strawberry Cobbler from Scratch

1. Preheat the oven to 375°F, and lightly grease a 2-quart baking dish. Set aside. In a bowl, mix together the flour, sugar, milk, butter, and baking powder. Pour into a lightly greased baking dish.

2. Mix the strawberries and sugar together, and carefully scoop the berries over the batter.

3. Bake for 40-50 minutes or until the crust is golden brown. Serve with vanilla ice cream or whipped cream.

Storing and Freezing

Storing: Store the cooled leftovers in an airtight container in the fridge for 2-3 days. The longer it sits in the fridge, the soggier the crust will get.

Freezing: The cobbler can be frozen for up to three months in an airtight container or freezer-safe bag. Thaw overnight in the fridge before serving.

More Strawberry Dessert Recipes

• Strawberry Banana Pudding
• Strawberry Milk
• Fresh Strawberry Pie
• Strawberry Champagne Cupcakes

Strawberry Cobbler with Fresh or Frozen Strawberries

5 from 7 votes

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Author: Kimberly Vargo

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 Servings

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Ingredients

For the Strawberries

• 3 cups fresh strawberries, diced
• 1 cup granulated sugar, adjust based on sweetness of berries

For the Cobbler Batter

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ⅔ cup whole milk
• ½ cup unsalted butter, melted
• 1 teaspoon baking powder

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Instructions

 

• In a medium bowl, toss the diced strawberries with the sugar. Let them sit for 15 to 30 minutes to draw out some of the juices.
  3 cups fresh strawberries

  1 cup granulated sugar
• Preheat the oven to 375°F, and lightly grease a 2-quart baking dish.
• In a large bowl, stir together the flour, sugar, milk, melted butter, and baking powder until combined. Pour the batter into the prepared baking dish.
  1 cup all-purpose flour

  1 cup granulated sugar

  ⅔ cup whole milk

  ½ cup unsalted butter

  1 teaspoon baking powder
• Use a slotted spoon to scoop the strawberries over the batter. Don’t stir. Leave the excess liquid behind in the bowl so the cobbler doesn’t turn watery.
• Bake for 40 to 50 minutes, or until the top is golden brown and the center is set.
• Let the cobbler rest for 15 to 20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

• Fresh strawberries work best for this recipe. If using frozen strawberries, thaw them completely, drain off the extra liquid, and pat them dry before mixing with the sugar.
• Taste the strawberries before adding the sugar. If they’re already sweet, reduce the sugar slightly.
• Don’t stir the strawberries into the batter. The batter rises up around the fruit as it bakes.
• If using a glass baking dish, reduce the oven temperature to 325°F and add 10 to 15 minutes to the bake time. Tent with foil if the top browns before the center is done.
• Letting the cobbler rest gives the filling time to settle. If you scoop it straight from the oven, it may look runnier than it actually is.
• Store leftover strawberry cobbler in an airtight container in the refrigerator for 2 to 3 days. Freeze individual servings or the whole cobbler for up to 3 months.

Nutrition

Serving: 1cupCalories: 381kcalCarbohydrates: 67gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 101mgPotassium: 185mgFiber: 2gSugar: 54gVitamin A: 394IUVitamin C: 32mgCalcium: 62mgIron: 1mg

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