Strawberry Cobbler Recipe
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This Strawberry Cobbler Recipe is a classic Southern dessert! This easy strawberry cobbler recipe comes together quickly and bakes into a thick, sweet, yet still tart, strawberry layer topped with a buttery topping.
Cobbler recipes always make a favorite dessert in my house. It is so quick and easy to prep and then bakes into the most delectable dessert! It is always a crowd-pleaser when served. Top it with vanilla ice cream or whipped cream for the ultimate dessert.
How to Make Easy Strawberry Cobbler Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Strawberries – you can use fresh or frozen strawberries in my cobbler recipe.
- Sugar – I like to use granulated sugar. You’ll notice the color of mine is beige, as I used organic sugar. You can also use your favorite sugar replacement for baking.
- Butter – I use salted butter, but you can use unsalted butter. You can also use your favorite non-dairy butter for a dairy-free version.
for the cobbler batter
- Flour – I use all-purpose flour. You can also use your favorite gluten-free flour for baking for a gluten-free version. You can also use self-rising flour and omit the baking powder from the cobbler batter ingredients.
- Sugar – see the note above about sugar.
- Baking Powder – helps the cobbler batter to rise and have a tender, cake-like texture when baked.
- Salt – adds flavor to the cobbler batter.
- Milk – I like to use whole milk or half and half. You can use your favorite non-dairy milk if needed for a dairy-free version.
Optional Ingredients:
- Vanilla extract – I find that it enhances the flavor of the cobbler.
- Ground cinnamon – For a cinnamon flavor in your cobbler, add 1/2 teaspoon of ground cinnamon. This is delicious in winter for a cozy dessert recipe.
Step-by-Step Instructions
You make this strawberry cobbler in just a few easy steps.
Prep. Preheat the oven to 350º F. Add sliced butter to the baking dish and place in the oven while it preheats to allow the butter to melt. Remove the baking dish once the butter has melted.
Prep the strawberries. Add strawberries and 1/2 cup sugar to a bowl and toss to combine.
Make the cobbler batter. Whisk together the flour, sugar, baking powder, and salt. Pour in the milk and whisk until smooth and well combined.
Assemble. Pour the sugared strawberries over the melted butter. Pour the batter over the top of the strawberries.
Bake. Place into the preheated oven and bake until golden brown on top, about 35 to 40 minutes.
Rest and serve. Rest the cobbler for about 3 minutes and then serve warm.
Storage Tips
To make ahead. Bake and store covered in the refrigerator. Reheat and serve.
To freeze. Bake in a freezer-safe baking dish and cool completely. Wrap tightly with freezer-safe wrap topped with foil. Freeze for up to 3 months. To serve, allow to thaw in the refrigerator overnight. Reheat and serve.
To reheat. To reheat in the oven, cover with foil and reheat until heated throughout, about 20 minutes. To reheat in the microwave, reheat in 30-second intervals until warm in a microwave-safe container.
Substitutions and Variations
Gluten-Free Strawberry Cobbler. Use your favorite gluten-free flour for baking substitute.
Dairy-Free Strawberry Cobbler. Use your favorite dairy-free milk (such as oat milk) and dairy-free butter substitutes.
Lower Sugar Strawberry Cobbler. Replace the sugar in the recipe with your favorite sugar-free sugar substitute for baking.
Skillet Strawberry Cobbler. Use a medium (12-inch) skillet in place of a baking dish. Follow the recipe instructions as included.
Other Favorite Cobbler Recipes
I hope you try my Strawberry Cobbler Recipe soon. I think you’ll love it as much as we do!
Strawberry Cobbler Recipe
Ingredients
- 1/2 cup (113 g) salted butter
- 4 cups (576 g) strawberries, hulled and halved
- 1/2 cup (99 g) sugar
Strawberry Cobbler Batter
- 1 cup (120 g) flour
- 2 teaspoons (8 g) baking powder
- 1 cup (198 g) sugar
- 1/4 teaspoon (0.6 g) kosher salt
- 1 cup (227 g) milk
Optional Ingredients
- 1/2 teaspoon (2 g) vanilla extract
Instructions
- Prep. Preheat the oven to 350º F. Add sliced butter to the baking dish and place in the oven while it preheats to allow the butter to melt. Remove the baking dish once the butter has melted.
- Prep the strawberries. Add strawberries and 1/2 cup sugar to a bowl and toss to combine.
- Make the cobbler batter. Whisk together the flour, sugar, baking powder, and salt. Pour in the milk and whisk until smooth and well combined.
- Add strawberries. Pour the sugared strawberries over the melted butter, evenly distributing over the melted butter. Do not stir.
- Add the cobbler batter. Pour the cobbler batter evenly over the strawberries, do not stir.
- Bake. Bake until lightly golden brown on top, about 35 to 40 minutes. Remove from the oven and allow to rest about 3 minutes.
- Serve. Serve warm.
Notes
Make-Ahead and Freezer Instructions
To make ahead. Bake and store covered in the refrigerator. Reheat and serve. To freeze. Bake in a freezer-safe baking dish and cool completely. Wrap tightly with freezer-safe wrap topped with foil. Freeze for up to 3 months. To serve, allow to thaw in the refrigerator overnight. Reheat and serve. To reheat. To reheat in the oven, cover with foil and reheat until heated throughout, about 20 minutes. To reheat in the microwave, reheat in 30-second intervals until warm in a microwave-safe container.Variations
Gluten-Free Strawberry Cobbler. Use your favorite gluten-free flour for baking substitute. Dairy-Free Strawberry Cobbler. Use your favorite dairy-free milk (such as oat milk) and dairy-free butter substitutes. Lower Sugar Strawberry Cobbler. Replace the sugar in the recipe with your favorite sugar-free sugar substitute for baking.Substitutions
Self-rising flour – use 1 cup self-rising flour and omit the baking powder and salt called for in the recipe ingredients.Alternate Method
You can reverse the order of the batter and strawberries.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This recipe is my go to. I’ve found that any fruit can be put in place of strawberry and still tastes wonderful. We’ve had strawberry and blackberry cobbler, a peach cobbler, and we even used a can of fruit cocktail when we accidentally didn’t have enough strawberries. Every time it’s been gobbled up! Thank you so much!
Thanks, Sarah. I, too, love that this recipe is so versatile and you can use other fruits for the cobbler. I’m so glad you and your family enjoy this cobbler recipe.
Hi. I think there is something wrong with my cobbler. So I poured the butter on my baking pan and then poured the strawberries over. Then, I poured the cobbler batter over it. It has been 27 minutes now, and the top of it isn’t turning golden brown, it looks like it’s still raw. The butter from the bottom is bubbling, so now I am concerned if the bottom is burning or not.
Please help!
Arora, your baking pan may not have been hot enough before you poured the strawberries and batter. From your comment, it sounds like you didn’t melt the butter in your heated baking dish. (Preheat the oven to 350º F. Add sliced butter to the baking dish and place in the oven while it preheats to allow the butter to melt.) Also, it takes between 35 to 40 minutes for the cobbler to bake so it will be a little longer before the crust starts browning. The butter and the filling will bubble in the pan while it is baking. I think your cobbler will be fine.
If using frozen strawberries, should I thaw them before mixing with the sugar?
Christy, I would recommend thawing them overnight and then proceeding with the recipe. I hope you enjoy the cobbler.
The most amazing recipe and it’s so easy!
Thank you.
Thank you, Linda. I’m so glad you love this cobbler and like how easy it is to make.
Used gluten free flour and baked in an 8×8 square pan and it was wonderful!
I was surprised there was no flour in the strawberries. As it turned out the strawberries (freshly picked) ended up very runny, almost watery. It tastes great for sure, but it was not the texture I was hoping for. I know a cobbler doesn’t need to be as thick as a pie filling, but this was too runny for us.
Colin, I have not had that problem. Maybe next time if the strawberries are overly juicy, you could drain away some of the juice.
What size baking dish?
I use a 9×13 baking dish for this cobbler, Patricia. I hope you enjoy.
Thank you!! That’s what I used. I also put the vanilla with it. This cobbler is the best I’ve ever had!!
I’m glad you enjoyed the strawberry cobbler, Patricia.
Did I miss some info re the sugar? The strawberry part of the recipe calls for a 1/2 cup of sugar, but in the batter part of the recipe, it calls for 1 cup divided. But I don’t see where it’s divided, presumably the strawberry part – but the sugar is already listed there. ???
Julie, the sugar for the batter is not divided. The recipe has been updated. You toss the strawberries with the 1/2 cup sugar then mix the 1 cup sugar with the flour, baking powder, salt, and milk for the batter. I hope you enjoy the cobbler.
can i use almond flour as a sub for self rising flour?
Stacy, I’m so sorry but I haven’t made this with almond flour.
can I use almond milk
You should be able to use almond milk in this recipe, Stephanie. Hope you enjoy!