Fresh Strawberry Cobbler
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Strawberry cobbler is the kind of dessert that feels like summer! Sweet, juicy berries bubbling under a soft, golden topping. It’s easy enough to whip up with the kids, and serving it warm with a scoop of ice cream? That’s the kind of simple treat that makes the best summer memories.
Table of Contents
Why We Love Strawberry Cobbler
- Gooey Easy Recipe – This recipe uses simple ingredients, and the flavor is just delicious. Your family and friends will love the sweet strawberries combined with the buttery biscuit topping.
- Great Way To Use Fresh Strawberries – I like recipes like this for when we have a large haul from going strawberry picking during strawberry season. It’s also perfect for when strawberries are extra fresh and on sale as it uses a lot of berries, plus the strawberries are the star of the show!
- Perfect Sweet Dessert – Top this delicious cobbler with a little ice cream, and you have the perfect dessert to share with family and friends or just to satisfy your sweet tooth. It’s great with a cup of coffee and perfect for potlucks or parties, and doesn’t take too much time to make. This one is easy enough to bake with the kids, and isn’t fussy.
We loved this recipe so much, I’ve made a few different similar versions that are dump and bake cakes. Try the lemon dump cake, caramel apple dump cake, cherry dump cake or the pumpkin pie dump cake, all of which are perfect for holidays and potlucks!
Ingredients For Strawberry Cobbler
Find the full printable recipe with specific measurements and directions below in the recipe card.
- strawberries – fresh, stems removed and sliced in half, the brighter the red color, the better!
- white sugar – divided
- brown sugar – deepens the flavor of the berries
- flour – use all-purpose flour
- baking powder
- salt
- butter – unsalted, softened and cut into small cubes
- heavy whipping cream – can also use heavy cream
- vanilla extract
- lemon juice – you can use fresh or bottled lemon juice, both work
How To Make Strawberry Cobbler
- Preheat the oven to 350 degrees Fahrenheit. Spray the inside of a 9×13 baking dish or casserole dish with non-stick cooking spray.
- In a large bowl add the strawberries, ½ cup white sugar and brown sugar. Toss until well combines and set to the side, allowing fruit to sit in the sugar to the side for the strawberry layer.
You can thicken up the strawberry filling by adding a tablespoon of cornstarch to the strawberry and sugar mixture. This can help extra watery strawberries, especially summer berries, thicken a little more.
- In a second mixing bowl, add flour, 1/4 cup white sugar, baking powder, and salt. Mix and blend these ingredients well.
- To the flour mixture add the butter cubes, heavy whipping cream, vanilla and lemon juice and mix again until a crumbly dough forms. I recommend using an electric mixer, but you can also blend with a fork or pastry cutter. It is ok if there are small pieces of butter in the dough.
- Pour the strawberry mixture into the bottom of the prepared baking dish. Top with spoonfuls of the cobbler dough mixture, spreading evenly over the strawberries.
While it may feel a little fancy, a sprinkle of turbinado sugar (also sometimes called Sugar In The Raw) over the top of the cobbler before baking can give the topping a little more crunch. This si the same course sugar that is sprinkled over bakery style muffins, and gives a great texture.
- Bake the strawberry cobbler for 45-50 minutes. or until the top is light golden brown and the strawberries are gooey and bubbling.
- Allow the cobbler to cool for at least 10-15 minutes before serving. The longer it cools, the less runny the dish will be. I recommend using a spoon instead of a spatula like I used. Serve with a big scoop of vanilla ice cream and enjoy!
Can I Use Frozen Strawberries Instead Of Fresh Berries?
Frozen strawberries can cause this cobbler to be a little bit on the liquidy side. If you are using frozen strawberries you need to mix an extra tablespoon of cornstarch with the strawberries when you mix the sugar with the berries. The berries will be a little more watery then fresh, but will still taste delicious.
I also don’t recommend defrosting the berries before baking, cook them straight from frozen. Defrosting the berries first can make them become extra mushy once they are then baked.
Variation Ideas
Use A Mix Of Berries – I love strawberries in this cobbler, but that doesn’t stop me from cleaning out the fridge with mix of berries. Blackberries, raspberries and blueberries are all equally delicious made into fruit cobblers or as a topping, like I did for the mini fruit pizza cookies. Peaches are also really delicious as a cobbler, try the peach cobbler dump cake too!
Add Rhubarb– You can add about a cup of fresh, diced rhubarb to make it a strawberry rhubarb cobbler easily. Strawberry rhubarb cobbler will be a little thicker and a little less sweet than just strawberries by themselves, as the rhubarb has a sourness that balances the strawberries well. Here is a little more info about rhubarb if you’ve never cooked with it before.
Top With Whipped Cream – A good swirl of whipped cream or whipped topping like Cool Whip is also delicious.
Add Pecans – Pecans go especially well on top of this dessert, I like to sprinkle them on top of the just before baking.
How To Pick The Best Strawberries
Look for berries that are bright red in color and are free of bruises. In the grocery store I always flip the container of berries over to the bottom to look for any juice, which can cause the berries to go bad quicker.
Your Strawberry Cobbler Questions Answered
Can I make strawberry cobbler ahead of time?
Yes! You can bake the cobbler a few hours in advance and reheat it in the oven at 350°F for about 10–15 minutes before serving. It’s best warm, especially with a scoop of vanilla ice cream on top.
Can I use other fruits in this cobbler?
Absolutely, this recipe is super flexible. Try mixing in blueberries, raspberries, or peaches with your strawberries, or swap them altogether. Just keep the fruit amount about the same and follow the recipe as written.
How do I store leftover cobbler?
Let the cobbler cool completely, then store it covered in the refrigerator for up to 3–4 days. Reheat in the microwave for a quick treat or warm in the oven to keep that topping nice and crisp.
Will strawberry cobbler freeze?
I don’t recommend freezing this strawberry cobbler as the texture of the strawberries after being baked in the cobbler doesn’t hold up well in the freezer.
Strawberry Cobbler
Ingredients
- 2 pounds strawberries fresh, stems removed and sliced in half, about 15-20 medium-sized berries
- 1/2 cup white sugar divided
- ½ cup brown sugar
- 1-½ cups flour
- 1/4 cup white sugar divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons butter unsalted, softened, cut into small cubes
- 1 cup heavy whipping cream can also use heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray the inside of a 9×13 baking dish with non-stick cooking spray.
- In a large mixing bowl add the strawberries, ½ cup white sugar and brown sugar. Toss until well combines and set to the side, allowing fruit to sit in the sugar to the side for the strawberry layer.2 pounds strawberries, 1/2 cup white sugar, ½ cup brown sugar
- In a second mixing bowl, add flour, 1/4 cup white sugar, baking powder, and salt. Mix and blend well.1-½ cups flour, 1/4 cup white sugar, 2 teaspoons baking powder, ½ teaspoon salt
- To the flour mixture add the butter cubes, heavy whipping cream, vanilla and lemon juice and mix again until a crumbly dough forms. I recommend using an electric mixer, but you can also blend with a fork or pastry cutter. It is ok if there are small pieces of butter in the dough but we want most of it mixed in.8 tablespoons butter, 1 cup heavy whipping cream, 2 teaspoons vanilla extract, 1 teaspoon lemon juice
- Pour the bowl of strawberries to the bottom of the prepared baking dish. Top with spoonfuls of the cobbler dough mixture, spreading evenly over the strawberries.
- Bake the strawberry cobbler for 45-50 minutes. or until the top is light brown and the strawberries are gooey and bubbling.
- Allow the cobbler to cool for at least 10-15 minutes before serving. The longer it cools, the less runny the dish will be. Serve with vanilla ice cream and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
