Strawberry Cobbler
Enjoy Strawberry Cobbler in any season. An easy, warm baked dessert with juicy strawberries and a soft, buttery cookie crust.
With the spring and summer months come so many fresh and flavorful seasonal fruits. It’s one of the best times of the year to reach out and incorporate in the kitchen what Mother Nature provides. One of my absolute favorite fruits is strawberries. They’re red, plump, juicy, and the perfect ingredient for this classic Strawberry Cobbler recipe. Once you try it, you’ll be craving this warm dessert even in the heat of the summer.
STRAWBERRY COBBLER
Some people view cobbler as a fall treat, but don’t let the name fool you. This dessert recipe can be enjoyed year-round, even in spring and summer. It’s actually a summer tradition of ours to make this cobbler when we go camping as a family. We just cook it in the Dutch oven instead of a baking pan, and you’ll have a warm dessert that will crumble and melt into your mouth. Pair this homemade cobbler with a big scoop of your favorite ice cream. We personally love vanilla bean with the berries. This dessert is what cobbler dreams are made of! Serve it for Valentine’s Day, Mother’s Day, Fourth of July, and anytime you’re craving something different than the classic cobbler.
Find my expert tips on how to make homemade strawberry cobbler from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Strawberry Cobbler Recipe:
- Easy-To-Make: This simple strawberry cobbler recipe comes together with simple ingredients in under an hour.
- Classic Cobbler Crust: Buttery, golden, and slightly crisp on top.
- Versatile Dessert: Enjoy this comforting cobbler in the fall and winter, or in the spring and summer with your choice of seasonal fruit. This cobbler recipe works for any occasion.
- Customizable Toppings: Delicious with vanilla ice cream or whipped cream.
Ingredients
- 3 cups sliced strawberries, (I highly recommend fresh strawberries, not frozen)
- 2 Tablespoons + 1 cup granulated sugar, divided
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F. Grease a 2 quart baking dish with non-stick spray.
Spread the 3 cups sliced strawberries out in a single layer in prepared dish. Sprinkle tops of strawberries with 2 Tablespoons sugar.
In a medium bowl, with an electric hand-mixer, beat the remaining 1 cup sugar and softened butter together until combined.
Add flour, baking powder and salt. Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)
Using a spatula, carefully spread batter over the tops of strawberries. Try to spread out as evenly as you can and covering most of the strawberries. (I use my hands to help spread it too.)
Bake, uncovered, for about 35 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!
Servings
Serves 6.
Storage and Reheating
Cover leftover strawberry cobbler and store it in the fridge for up to 3 days. To freeze, wrap or place the cobbler in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before serving the next day. To reheat, place the cobbler in the oven at 325°F (160°C) for 10-15 minutes to restore the warm, crisp topping.
Holly’s Tips for The Best Strawberry Cobbler Recipe:
- Use Fresh, High-Quality Fruit: Fresh berries tend to be juicier and sweeter than frozen.
- Let Ingredients Sit Out: Let the butter and eggs sit out at room-temperature to achieve a smooth, more tender batter.
- Spread Batter Evenly: Cover the strawberries so every bite has fruit and crust.
- Bake Until Golden: The crust should be golden brown and firm.
- Serve Warm: Let the cobbler rest for 5-10 minutes so the juices thicken before serving. Top it with your favorite toppings and enjoy it warm.
- Make It Your Own: Substitute with another seasonal fruit or add a little lemon zest to the strawberries to make it even sweeter.
Frequently Asked Questions:
You sure can! Prepare the strawberry cobbler up until the baking step and store it in the fridge for a few hours. Bake just before serving for the freshest taste.
I recommended using fresh, but frozen is acceptable. Make sure to thaw the fruit completely before baking to avoid excess water.
Yes! I recommend looking at other seasonal fruits like cherries or peaches.
Bake the cobbler until the crust is golden brown and firm. The edges may brown first, but the batter should no longer look wet.
To make Strawberry Cobbler vegan or vegetarian, replace the butter with a plant-based margarine or coconut oil, and use a flax or chia egg instead of a regular egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit 5 minutes). Make sure any toppings, like ice cream or whipped cream, are also plant-based.
To make Strawberry Cobbler gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Most blends work well and maintain a buttery crust. To ensure the best texture, look for a blend that includes xanthan gum or add 1/2 teaspoon yourself if your blend doesn’t have it. The rest of the recipe stays the same. Bake as directed.
Similar Recipes
Can’t get enough of cobbler? Try my Easy Cherry Cobbler and The Best Peach Cobbler.
Wanting something different? My Raspberry Cream Pie and Banana Cream Pie Dessert are both summertime classics.
Looking for something more fall-themed? Look no further than my Pumpkin Cobbler and Pumpkin Chocolate Chip Skillet Cookie.
Have you made this Strawberry Cobbler recipe? 🍓
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StrawberryCobbler #LifeInTheLofthouse
Strawberry Cobbler
Ingredients
- 3 cups sliced strawberries (I highly recommend fresh strawberries, not frozen)
- 2 Tablespoons + 1 cup granulated sugar divided
- 1/2 cup butter softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a 2 quart baking dish with non-stick spray.Spread the 3 cups sliced strawberries out in a single layer in prepared dish. Sprinkle tops of strawberries with 2 Tablespoons sugar.
- In a medium bowl, with an electric hand-mixer, beat the remaining 1 cup sugar and softened butter together until combined.Add flour, baking powder and salt. Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)Using a spatula, carefully spread batter over the tops of strawberries. Try to spread out as evenly as you can and covering most of the strawberries. (I use my hands to help spread it too.)
- Bake, uncovered, for about 35 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!
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