Strawberry Cobbler

Why You’ll Love Strawberry Cobbler Recipe

• The juicy strawberries release their natural flavor under a lightly sweetened crust, offering a pleasing contrast between tender filling and crisp topping.

• It’s simple to prepare—minimal ingredients and straightforward steps make this dessert accessible for any skill level.

• Versatile in serving: enjoy it warm with a scoop of vanilla ice cream or let it cool slightly for a cozy, room‑temperature treat.

• Ideal for gatherings, potlucks or spontaneous sweet cravings—there’s something satisfying about a bubbling pan of dessert fresh from the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Strawberry Filling:

• fresh strawberries, hulled and halved

• granulated sugar (divided)

• cornstarch

• vanilla extract

For the Cobbler Topping:

• all‑purpose flour

• baking powder

• salt

• unsalted butter, melted

• milk

Optional Garnishes:

• vanilla ice cream

• whipped cream

• fresh mint leaves

Directions

1. Preheat your oven to 350 °F (about 175 °C). Grease a 9×9‑inch baking dish well.

2. In a large mixing bowl, combine the halved strawberries with half of the sugar, the cornstarch, and the vanilla extract. Gently stir until the strawberries are coated. Let the mixture sit for about 10 minutes so the berries release their juices.

3. In a second bowl, whisk together the flour, baking powder, salt and the remaining sugar until the dry mixture is unified.

4. Add the melted butter and milk to the dry ingredients, stirring until just combined. The batter should be thick and slightly lumpy—don’t overmix.

5. Pour the strawberry mixture into the prepared baking dish, spreading it evenly. Then drop spoonfuls of the cobbler batter over the strawberries—there’s no need for full coverage; the batter will spread during baking.

6. Bake for 35 to 40 minutes, or until the topping is a lovely golden brown and the strawberry filling is bubbling around the edges. If the top browns too quickly, cover loosely with foil.

7. Let the cobbler rest for about 10 minutes before serving to allow the juices to settle and the texture to firm slightly.

Servings and timing

• Servings: 8–10

• Preparation time: ~15 minutes

• Cook time: ~35 to 40 minutes

• Cooling / resting time: ~10 minutes

• Total time: ~60 minutes (including resting)

Variations

• Swap in mixed berries (such as raspberries, blueberries or blackberries) for part or all of the strawberries for a more complex flavor.

• Add a tablespoon of lemon juice or lemon zest to the strawberry filling for a fresh citrus note.

• Stir in a half‑teaspoon of cinnamon or nutmeg into the topping for a warm spice twist.

• Use half whole‑wheat flour (with all‑purpose) in the topping for a slightly nuttier texture.

• For a gluten‑free version, substitute the flour with a gluten‑free baking blend and verify the baking powder is gluten‑free.

Storage/Reheating

• Let the cobbler cool completely before storing.

• Cover and refrigerate for up to 3 days.

• To reheat: warm it in a 350 °F (175 °C) oven for about 10–15 minutes until the topping is crisp and the filling warmed through.

• While you can microwave leftovers, doing so may soften the crust and reduce the texture contrast—oven reheating is recommended for the best results.

FAQs

What kind of strawberries should I use?

Choose ripe, fragrant strawberries that are firm but juicy. These will offer the most flavor and hold up well under baking.

Can I use frozen strawberries?

Yes—you can substitute frozen strawberries, but be sure to thaw and drain excess liquid before mixing so the filling doesn’t become too watery.

Do I have to hull and halve the strawberries?

Hulling (removing the green top) is necessary. Halving helps them cook evenly and release juices more readily. You could quarter larger berries if you prefer smaller pieces.

Can I make this ahead of time?

You can prepare everything up to combining the batter and berries, then keep the topping separate in the fridge and bake just before serving for best texture.

Is the topping more like biscuit or cake?

The topping is somewhere between a thick batter and a biscuit–like drop dough: thick and slightly lumpy, which yields a tender, crusty finish after baking.

What if my topping browns too fast?

If you see the top getting too dark before the filling is done bubbling, loosely tent a piece of foil over the dish and continue baking until done.

Can I decrease the sugar if my strawberries are very sweet?

Yes—if your berries taste very sweet, reduce the sugar in the filling or in the topping slightly to maintain balance.

How do I know when it’s done?

The topping should be golden brown, and you should see the strawberry filling bubbling at the edges. That indicates the juices are hot and the crust is finished.

Could I serve it warm versus cold?

Absolutely. This cobbler is fantastic warm (especially with ice cream) and also good at room temperature, although the crust is crispest when warm.

Can I freeze leftovers?

Yes—you can freeze individual portions once fully cooled. Cover well, freeze, and thaw in the refrigerator overnight. Reheat in the oven for best texture.

Conclusion

This strawberry cobbler is a comforting, timeless dessert that celebrates the sweetness of fresh berries under a tender, golden topping. With straightforward ingredients and easy steps, it’s perfect for both spontaneous treats and special occasions. Bake it warm, share it with friends or family, and enjoy the cozy charm of juicy fruit and buttery crust in every bite.