Strawberry Cobbler

5 from 2 votes
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Today, I’m sharing a lovely, easy strawberry cobbler recipe, which is kind of like strawberry shortcake the lazy way. Juicy fresh strawberries bubble into beautiful, syrupy jamminess under a blanket of buttery drop-biscuit topping.

No need to fuss with a proper cake batter for this recipe – this cobbler couldn’t be easier (kinda like my Puff Pastry Strawberry Tart). And the strawberry mixture is just so delicious. Serve with generous scoops of vanilla ice cream.

It’s an easy carry-and-serve dessert to tote along to a picnic or a bbq. If you love summer cobbler recipes, you must also try my Peach Cobbler Pound Cake – it’s to die for. And chocolate lovers, don’t miss these killer Strawberry Brownies.

Now let’s get started on making strawberry cobbler (and next, you should try this Blackberry Cobbler!)!

Baked strawberry cobbler with a spoonful removed and ice cream on top.

Why You’ll LOVE This Recipe

Strawberry cobbler is a dessert made with fresh or frozen strawberries baked under a layer of sweet dough, resulting in a warm, fruity, and comforting dessert.

As far as cobbler recipes go, this Strawberry Cobbler is a unique treat that stands out from the rest. This recipe strikes the perfect balance with juicy strawberries and a light, buttery biscuit-like topping that is irresistibly delicious. The addition of flour in the strawberry filling gives it a pie-like texture without cornstarch.

Whether you are a cobbler connoisseur or trying it for the first time, this Strawberry Cobbler recipe is a must-try that will not disappoint.

What Makes It Cobbler?

Cobbler is a type of dessert that typically features a fruit filling (such as berries, peaches, or apples) that is topped with a doughy crust made of biscuits or cake batter.

The crust is then baked until golden brown and the fruit filling becomes hot and bubbly. The name “cobbler” comes from the idea that the biscuit or cake topping resembles cobblestones on a street.

What’s the difference between a pie and a cobbler?

Pie and cobbler are both desserts made with fruit filling and crust, but there are some key differences between them.

A pie typically has a bottom crust and a top crust, with the filling completely enclosed within the pastry, and is baked in a pie dish or tin. The crust is thin and flaky.

On the other hand, cobbler is a dessert that features fruit filling topped with a biscuit or cake-like dough. Unlike pies, cobblers are not usually fully enclosed, and the filling can be visible from the top.

Cobblers can be baked in a variety of dishes such as a baking dish, skillet, or even individual ramekins.

Gather Your Ingredients to Make Strawberry Cobbler

Get ready to bake a delicious Strawberry Cobbler with a biscuit topping by grabbing all the necessary ingredients:

  • Strawberries: The star of the dish, the strawberries are hulled and halved before being tossed with sugar and flour to create a juicy filling.
  • Granulated sugar: Used to sweeten the strawberries and balance their tartness.
  • All-purpose flour: Used in both the filling and topping, the flour helps to thicken the strawberry juices and create a biscuit-like topping.
  • Butter: For the topping, the cold butter is grated and mixed with the dry ingredients to create a crumbly texture.
  • Baking powder: Used in the topping to help the biscuits rise and become fluffy.
  • Coarse salt: Added to the topping to enhance the flavor.
  • Milk: The liquid component of the topping, the milk is added to the dry ingredients and folded in to create a light, lumpy mixture.
Fresh strawberries for making strawberry cobbler.

How to make Strawberry Cobbler: Step-by-Step Directions

One of the best things about this Strawberry Cobbler is how easy it is to make, so let’s get started with these simple steps:

  • Prep the oven: Before you start any cooking, you need to get the oven preheated to 400ºF and place a parchment-lined baking sheet on the lowest rack to catch any drips.

Make the Cobbler Topping

  • Make the topping: To make the delicious biscuit topping, whisk together flour, baking powder, and salt. The grate the cold butter over top of the flour mixture, and fold in the milk with a light hand to create a lumpy mixture (but don’t worry, no dry flour should remain!).

Make the Strawberry Cobbler Filling

  • Prepare the filling: Next, it’s time to toss the hulled and halved strawberries with the granulated sugar and flour in a 1 1/2 quart baking dish (I recommend using a deep pie dish for best results).

Assemble and Bake

  • Add the topping and bake: Spoon the biscuit topping onto the strawberries and bake the whole thing on top of the prepared baking sheet for about 30 minutes, until the filling is bubbling vigorously around the sides and the topping is golden brown.
  • Serve and enjoy: Once the cobbler is done baking, let it cool for a few minutes before serving it up with your favorite ice cream, whipped cream, or other toppings of your choice.

Grab your tools For This Easy Cobbler Recipe

Here’s the equipment you’ll need to make strawberry cobbler:

  • A baking dish (no, not that one with the chip on the corner, use the pretty one). You could alternatively bake it in a cast iron skillet.
  • A large bowl (the bigger, the better, so you can dance while mixing)
  • A whisk (channel your inner superhero and whisk those ingredients into submission)
  • A grater
  • Measuring cups (you could eyeball it, but then it would be a mystery dish)
  • Measuring spoons
  • Oven mitts (safety first, kids!)

Now that you’ve got your arsenal of cooking tools ready, let’s get to work on this strawberry cobbler.

Fresh strawberry filling for strawberry cobbler.

How to Serve Strawberry Cobbler

So you’ve baked your scrumptious strawberry cobbler, and now you’re wondering how to serve it up. Here are some ideas:

  • Serve it hot and fresh out of the oven, topped with a scoop of vanilla ice cream. It slowly melts into the bubbling fruit filling, creating a creamy, dreamy sauce that coats every bite.
  • Want to keep it simple? Serve it at room temperature with a dollop of whipped cream or a drizzle of honey for a touch of sweetness.
  • Feeling fancy? Make a homemade whipped cream flavored with a touch of lemon zest and a splash of Limoncello liqueur. Top your cobbler with this decadent whipped cream and garnish with fresh mint leaves for a pop of color and flavor.
  • Make it a brunch affair and serve your cobbler with a side of yogurt for a morning twist on a classic dessert.

Make Ahead and Storage Tips: Prep Now, Eat Later

Whether you’re planning for a busy week or just want to enjoy your cobbler for a few days, here are some tips to make the most out of your dessert! Serve the cobbler warm or at room temperature.  

  • Prep in advance: chop the strawberries and prep the dry ingredients and grated butter separately in advance if you like. The topping is best mixed up just before baking.
  • Store leftovers: I cover it tightly and leave on the counter for a day if there are leftovers. The environment of the refrigerator dries out the biscuit topping way faster than outside. (The fridge stales any baked goods, including bread.) But longer than 24 hours, I’d have to heave a sigh and pop it in the fridge. Keep leftovers tucked under plastic wrap at room temperature for a day. OR refrigerate in an airtight container for 4-5 days.
  • Freeze it for later: Can’t finish your cobbler in one sitting? No worries! You can freeze it for up to three months, and then simply thaw and reheat.
  • Reheating: To reheat your cobbler, simply pop it in the oven at 350°F for 10-15 minutes, or until warmed through. Or gently reheat in the microwave.
The unbaked strawberry cobbler in a baking dish.

Strawberry Cobbler Variations and Substitutions

  1. Strawberry Rhubarb Cobbler: Try swapping out half of the strawberries for diced rhubarb in the filling to create a delicious strawberry rhubarb cobbler variation. (P.S. If you love rhubarb recipes, you must also try my Rhubarb Cookies, Rhubarb Muffins, Rhubarb Hand Pies, and Strawberry Rhubarb Cake.)
  2. Mixed Berry Cobbler: Use a mix of strawberries, blueberries, raspberries, and blackberries instead of just strawberries for a more colorful and varied flavor.
  3. Peach and Strawberry Cobbler: Add sliced fresh peaches along with the strawberries for a delicious combination of flavors.
  4. Gluten-Free Option: Substitute the all-purpose flour in the biscuit topping with a gluten-free flour blend for a gluten-free version of the recipe.
  5. Vegan Cobbler: To make this recipe vegan, substitute the butter with a vegan butter alternative and use your favorite plant-based milk, such as almond, soy, or oat milk.
  6. Rose Cobbler: I sometimes infuse my cobbler with a rose syrup, because strawberry and rose go beautifully together. To make a strawberry rose filling: Don’t toss the strawberries directly with the sugar. Instead, dissolve the sugar in 1/4 cup water in a saucepan over medium heat and add 2 tbsp food-grade dried rose petals. Let infuse for 1 hour minimum, then strain this syrup into the strawberries after you’ve tossed them with the flour.

Feel free to experiment with different combinations and ingredients to create your own unique version of this classic dessert.

Strawberry Cobbler with ice cream and a spoon.

FAQs

What is cobbler crust made of?

Cobbler crust can be made with a variety of ingredients. A basic recipe typically includes flour, sugar, baking powder, salt, butter, and milk. These ingredients are combined to make a dough that is dropped or spread over the fruit filling before baking. Some variations may also include eggs or additional seasonings, such as cinnamon or nutmeg, depending on personal preference.

What is the difference between pie crust and cobbler crust?

Pie crust and cobbler crust have some key differences. Pie crust is typically made with flour, fat (such as butter or shortening), and water. It is rolled out into a thin, flat layer to form a bottom and/or top crust for a pie. It is designed to be flaky and tender, with a crisp texture.

Cobbler crust, on the other hand, is typically more cake-like in texture. It is made from a batter that is spooned over the fruit filling. It may contain ingredients like flour, sugar, baking powder, milk or buttermilk, and butter. It is typically thicker and more substantial than pie crust. When baked, the topping forms a tender, cake-like layer that soaks up the juices from the fruit filling.

What makes a cobbler a cobbler?

A cobbler is a baked dessert made with a fruit filling and a biscuit-like crust on top. Unlike pies, cobblers do not have a bottom crust. They are typically made with a thicker, more biscuit-like topping that is dropped by spoonfuls onto the fruit filling. Cobblers are also known for their rustic, homey appearance.

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5 from 2 votes

Strawberry Cobbler Recipe

A rustic strawberry cobbler with a buttery, tender drop-biscuit topping. Prepare to fall in love with this easy cobbler recipe!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients  

  • 1 ½ lbs strawberries hulled and halved
  • ½ cup granulated sugar
  • 2 tbsp all-purpose flour

For topping

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ¼ tsp coarse salt
  • 5 tbsp cold butter
  • 1 ⅓ cups milk
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Instructions 

  • Preheat oven to 400ºF. Place a parchment-lined baking sheet on the lowest rack to catch any drips.

For topping

  • To make topping, whisk together flour, baking powder, and salt. Using the large holes on a box grater, grate the butter directly over top. Whisk again to combine. Pour in the milk and fold it into the dry ingredients with a light hand, being careful not to overmix (the mixture will be very lumpy, but no dry flour should remain).

For filling

  • Toss the strawberries with the sugar and flour in a 1 1/2 quart baking dish (I used a deep pie dish).
  • Spoon the biscuit topping onto the strawberries berries and bake on top of the prepared baking sheet for about 30 minutes, until filling is bubbling vigourously around the sides and the topping is golden brown.  

Notes

    • Prep in advance: chop the strawberries and prep the dry ingredients and grated butter separately in advance if you like. The topping is best mixed up just before baking.
    • Store leftovers: I cover it tightly and leave on the counter for a day if there are leftovers because the environment of the refrigerator dries out the biscuit topping way faster than outside (the fridge kills any baked goods, including bread).  But longer than 24 hours, I’d have to heave a sigh and pop it in the fridge. Keep leftovers tucked under plastic wrap at room temperature for a day, or refrigerate in an airtight container for 4-5 days.
  •  
    • Special Diet Variations
        1. Gluten-Free Option: Substitute the all-purpose flour in the biscuit topping with a gluten-free flour blend for a gluten-free version of the recipe.
        2. Vegan Cobbler: To make this recipe vegan, substitute the butter with a vegan butter alternative and use your favorite plant-based milk, such as almond, soy, or oat milk.

Nutrition

Calories: 362kcal | Carbohydrates: 60g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 406mg | Potassium: 260mg | Fiber: 7g | Sugar: 27g | Vitamin A: 394IU | Vitamin C: 67mg | Calcium: 235mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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3 Comments

  1. Chloe says:

    5 stars
    Oh, I love lazy shortcuts to deliciousness! I can already imagine those juicy strawberries transforming into a luscious jammy goodness, perfectly complemented by the buttery drop-biscuit topping.

  2. Natalie says:

    5 stars
    Made this today. Halved the topping recipe, and added a tablespoon of sugar. Also added a half a teaspoon vanilla extract to the milk. My strawberries were less than stellar so I ground up a 1/4 cup dehydrated strawberries (not dried) to boost the strawberry flavor without adding more sugar to the berries. Smells divine and tastes delicious. I grabbed a tiny taste before we have it for dessert tonight.

    1. Jennifer Pallian BSc, RD says:

      Hi Natalie, I love that trick you used – adding dried strawberries to up the strawberry flavour. Brilliant! Hope everyone enjoyed.