Strawberry cobbler is the perfect recipe to make in spring, when fresh strawberries are cheap and plentiful! Top it with a scoop of vanilla ice cream while it’s still piping hot and you’ve got yourself a winning dessert. Because who can resist a homemade strawberry cobbler recipe? No one!
A Classic Dessert With Strawberries
A cobbler is a fruit-based dessert with a biscuit-like topping. If you’re not a fan of fussing with pie crust, this easy strawberry cobbler recipe is about to become your new BFF (that’s “best fruit friend,” naturally). The fruit is placed into the bottom of a baking dish, then the topping is spooned over the top.
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. With strawberries in season now, there’s no better time to give this strawberry cobbler recipe a try!
Ingredients + Variations
- Strawberries – You can use frozen strawberries if you’re making this when they’re not in season, but if you can find strawberries from a local farm, you’re in for a real treat. Nothing beats a fresh, sun-ripened strawberry! (PS – Here’s a quick tip on how to revive mushy strawberries!)
- Lemon – A little bit of acidity brightens up the flavor and adds some complexity. You’ll need lemon juice and some zest too.
- Granulated sugar
- Butter – Or, as I like to call it, liquid gold.
- All-purpose flour
- Baking powder
- Kosher salt – Remember, kosher salt has much bigger crystals than regular salt, so if you have to substitute table salt, use half the amount.
- Baking soda
- Whole buttermilk – Don’t want to buy a jug of buttermilk for a recipe that only calls for 1/2 a cup? No worries! Just reserve some juice from the lemon and combine a touch less than 1/2 cup of whole milk with 1 1/2 teaspoons of lemon juice and let it sit for 5–10 minutes, or until it thickens.
- Vanilla extract
- Vanilla ice cream – Spring for the kind with the flecks of vanilla bean in it. It’s so good with homemade strawberry cobbler!
This strawberry cobbler recipe is pretty versatile—swap half the strawberries with blueberries or blackberries, sprinkle some Demerara sugar over the top before you bake it for a bit of crunch, or make it in ramekins for individual portions.
How to Make Strawberry Cobbler Easy Peasy
Preheat the oven to 350ºF and place the melted butter in a 9×9-inch baking dish.
2. Macerate the Strawberries
Put the sliced strawberries, lemon zest and juice, and 1/4 cup of sugar in a large bowl and stir to coat. Let them stand for about 15 minutes, or until the juices are released.
3. Make the Topping
While the strawberries are macerating, whisk together the dry ingredients in a medium bowl, then whisk together the buttermilk and vanilla in a glass measuring cup. Pour the buttermilk mixture into the dry ingredients and stir until smooth.
4. Assemble the Strawberry Cobbler
Pour the batter over the melted butter, then use a slotted spoon to scatter the strawberries onto the batter. Drizzle 3 tablespoons of the strawberry juice over the batter and strawberries, then discard the rest.
Bake your homemade strawberry cobbler for 30 to 35 minutes, or until it’s puffed and golden in the center, and browned on the edges. Cool on a wire rack for 15 minutes before serving.
Scoop the warm strawberry cobbler into bowls and top with vanilla ice cream. The ice cream will melt onto the cobbler for fruity, creamy bliss-in-a-bowl!
You don’t need to refrigerate this easy strawberry cobbler recipe. Just cover it loosely with foil once it’s cooled and leave it on the countertop for up to three days. (It probably won’t last that long, though! Your family will devour it well before that. Just sayin’.)
Yes, you can freeze strawberry cobbler, but be aware that it’s not quite the same as one that’s assembled, baked, and eaten in one day. Bake the cobbler according to the instructions, then wrap it with a layer of plastic wrap and a layer of foil. You can reheat it in a 350ºF oven until it’s warmed through.
- 1 qt fresh strawberries hulled and halved
- 1 tbsp lemon zest plus 1 tbsp. fresh lemon juice
- 1/2 cup granulated sugar divided
- 1/4 cup butter melted
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/8 tsp baking soda
- 1/2 cup whole buttermilk
- 1 tsp vanilla extract
- vanilla ice cream
- Preheat oven to 350°F. Place melted butter in a 9- x 9-inch baking dish.
- Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
- Whisk together flour, baking powder, salt, baking soda, and remaining sugar in a medium bowl until combined.
- Whisk together buttermilk and vanilla in a glass measuring cup. Add buttermilk mixture into flour mixture, and continue to stir until the batter is smooth.
- Pour the dough mixture evenly over melted butter. (Do not stir.) Using a slotted spoon, scatter strawberry mixture evenly over batter.
- Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice.
- Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 30-35 minutes. Cool on a wire rack at least 15 minutes. Serve warm with ice cream.