Sweet and Delicious Strawberry Cobbler

This Strawberry Cobbler recipe features fresh strawberries and a buttery, flakey, biscuit-like topping. Serve it piping hot with a scoop of vanilla ice cream for a crowd-pleasing summer dessert!

Classic Strawberry Cobbler Recipe

A summer staple, cobblers are fruit-based desserts with a biscuit-like topping. And this strawberry cobbler recipe is the easiest version you’ll ever make!

Just mix, combine, and bake. In under an hour, you’ll have a warm dessert just begging for you to dig in.

If you’re unfamiliar, the name cobbler comes from the cobbled (as opposed to smooth) appearance of the topping after it’s finished baking. You can make a cobbler with just about any fruit, but in my humble opinion, it really shines when you make it with berries. Serve this recipe at cookouts and holidays, and you’ll never have any leftovers.

(Be sure to try my Berry Cake Mix Cobbler, too!)

Recipe Ingredients

To print: see recipe card below

• 1 quart fresh strawberries – Fresh strawberries have the best flavor. However, if they aren’t in season, frozen strawberries will also work. (PS – Here’s a quick tip on how to revive mushy strawberries if you wait a little too long!) 
• Lemon – We use freshly squeezed lemon juice and lemon zest. The acidity brightens up the flavor and adds complexity to the dessert.
• 1/2 cup granulated sugar
• 1/4 cup melted butter – I always recommend unsalted butter for baking!
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt – Remember, kosher salt has much bigger crystals than regular salt. So, if you have to substitute table salt, use half the amount.
• 1/8 teaspoon baking soda
• 1/2 cup whole buttermilk – Use store-bought buttermilk, or make homemade buttermilk with whole milk and white vinegar or lemon juice!
• 1 teaspoon vanilla extract – Make sure to use pure vanilla extract, not imitation varieties.

Variations

• Swap the strawberries with blueberries or blackberries, or use a combination!
• Use a 1:1 gluten-free all-purpose flour to make this recipe gluten-free.
• Sprinkle some Demerara sugar over the top before baking for extra sweetness and a bit of crunch.
• Divide the strawberry filling and dough between ramekins, and adjust the baking time for individual portions.

Directions for How to Make an Easy Strawberry Cobbler Recipe

1. Prepare: Preheat your oven to 350 degrees Fahrenheit. Then, place the melted butter in a 9×9 baking dish, swirling it around to coat the bottom.
2. Create the strawberry filing: Add the strawberries, lemon zest, lemon juice, and 1/4 cup of sugar in a large bowl. Gently stir to combine. Then, let the strawberry filling stand for about 15 minutes, stirring occasionally, until it’s juicy.
3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and remaining sugar until well combined.
4. Whisk: Add the buttermilk and vanilla to a glass measuring cup, and whisk to combine. Then, add the buttermilk mixture to the bowl of dry ingredients. Stir just until smooth.
5. Layer: Pour the dough mixture evenly over the melted butter in the baking dish. Be careful not to stir! Then, use a slotted spoon to scatter the strawberry mixture evenly over the batter. Drizzle three tablespoons of any juice from the strawberries on top, and discard the rest.
6. Bake: Transfer the baking dish to the oven. Bake until the juices are bubbling and the crust is puffy, slightly golden in the center, and dark golden brown around the edges.
7. Cool: Allow the dish to cool on a wire rack for at least 15 minutes before serving.

Serving Suggestions

This strawberry cobbler recipe is best served warm topped with a scoop of vanilla ice cream! If you really want to go all out, add a dollop of whipped cream, chopped nuts, caramel sauce, or chocolate sauce, too.

How to Store

• Store leftover strawberry cobbler at room temperature for up to three days. To keep it fresh, loosely cover it with foil, or transfer it to an airtight container.
• I don’t recommend freezing this recipe as the taste and texture are likely to change. However, if you must, wrap the cooled cobbler with plastic wrap followed by aluminum foil.
• Reheat the cobbler in the oven at 350 degrees Fahrenheit just until it warms through. If it begins to brown too quickly, cover it with foil, and continue to bake.

Did you make this Strawberry Cobbler recipe? Let us know how it turned out with a rating and comment!

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