Strawberry Cobbler Recipe

Strawberry Cobbler is a warm, bubbly, and irresistible dessert made with fresh strawberries, a hint of lemon, and a fluffy biscuit-like topping that bakes into pure golden perfection. It’s simple, nostalgic, and absolutely bursting with sweet berry flavor!

Why You’ll Love This Recipe

Warm, bubbly, and filled with sweet, juicy strawberries beneath a golden, buttery topping. Every spoonful delivers the perfect balance of soft fruit and tender crust. Comforting and easy to make, it’s best served warm with a scoop of vanilla ice cream.

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Ingredient List

Strawberry Filling

• 6 cups fresh strawberries, hulled and sliced
• ¾ cup granulated sugar (adjust to sweetness of berries)
• 1–2 tablespoons lemon juice
• 1 tablespoon cornstarch (optional, for thickening)

Cobbler Topping

• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 5 tablespoons unsalted butter, cold and cubed
• ½ cup milk (plus a splash for brushing)
• 1 teaspoon vanilla extract

Optional Add-Ins / Toppings

• ½ teaspoon lemon zest (brightens flavor)
• ½ cup oats or chopped nuts for extra texture
• Whipped cream or vanilla ice cream for serving

Friendly Notes:

• Frozen strawberries work in a pinch, but fresh is always best for that bright, vibrant flavor.
• If you’re using frozen berries, don’t thaw them first, and definitely use the cornstarch to handle the extra moisture.
• Salted butter? Go ahead! Just skip the added salt in the topping.

Why These Ingredients Work

Let me tell you why each ingredient in this cobbler is pulling its weight!

Fresh strawberries are the star here. When they’re in season, they’re naturally sweet and juicy, creating that gorgeous syrupy filling that makes cobbler so irresistible. The granulated sugar does double duty – it sweetens the berries and draws out their natural juices to create that bubbling sauce underneath.

Lemon juice is my secret weapon. Just a tablespoon or two brightens up the strawberry flavor and keeps it from being one-note sweet. It adds a little zing that makes everything taste more alive. The cornstarch is optional but recommended if your berries are super juicy – it helps thicken the filling so you don’t end up with strawberry soup (been there!).

For the topping, cold butter creates those tender, flaky pockets when it melts during baking. That’s what gives you that biscuit-like texture. The baking powder makes everything rise and get fluffy, while the milk and vanilla add richness and that classic vanilla-bakery flavor that makes your kitchen smell amazing.

Essential Tools and Equipment

You don’t need anything fancy for this recipe, promise! Here’s what you’ll want:

• 9×13-inch baking dish – This is the perfect size for feeding a crowd. Glass or ceramic both work beautifully.
• Large mixing bowl – For tossing those strawberries with sugar and lemon.
• Medium mixing bowl – For the cobbler topping.
• Pastry cutter or fork – To cut the butter into the flour. If you don’t have a pastry cutter, your fingers work just fine!
• Whisk – For mixing the dry ingredients.
• Measuring cups and spoons – Baking is all about those measurements.
• Spoon or cookie scoop – For dropping the topping over the berries.
• Small pastry brush (optional) – For brushing milk on top for that golden finish.

How To Make Strawberry Cobbler

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). While it’s heating up, grease your 9×13-inch baking dish with butter or non-stick spray.

Step 2: Prepare the Strawberry Filling

In a large bowl, combine your sliced strawberries, sugar, lemon juice, and cornstarch if you’re using it. Gently stir everything together until the berries are nicely coated.

Step 3: Assemble the Filling

Pour that beautiful strawberry mixture into your prepared baking dish and spread it out evenly across the bottom. The berries should fill the dish in a nice, even layer. Set this aside while you make the topping

Step 4: Make the Cobbler Topping

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until everything is evenly combined. Add those cold, cubed pieces of butter. Using a pastry cutter, fork, or your fingers, work the butter into the flour mixture

Step 5: Add the Wet Ingredients

Pour in the milk and vanilla extract, then stir gently until just combined. The dough will be thick and slightly shaggy – that’s perfect! Don’t overmix it or you’ll end up with tough cobbler topping.

Step 6: Top the Filling

Drop spoonfuls of the topping over your strawberry filling. I like to use a big spoon or a cookie scoop and just plop them down randomly across the surface. Do NOT spread it out! Those rustic clusters of dough are what create that gorgeous, biscuit-like topping with crispy edges and soft centers.

Step 7: Bake to Golden Perfection

Slide your cobbler into the preheated oven and bake for 35–45 minutes. You’ll know it’s done when the topping is golden brown and the berry filling is bubbling up around the edges.

Step 8: Cool Slightly Before Serving

Let the cobbler cool for about 10–15 minutes before digging in. This gives the filling time to thicken up.

You Must Know

The butter MUST be cold. Room temperature butter won’t create those flaky pockets that make the topping so tender and delicious. If your kitchen is warm, pop the cubed butter in the freezer for 5 minutes before using it.

Don’t overmix the topping. Once you add the milk and vanilla, stir just until the dry ingredients are moistened. Overmixing develops the gluten in the flour, which makes the topping tough instead of tender and fluffy.

Taste your strawberries first! Some berries are super sweet, others are a bit tart. Adjust your sugar accordingly – you can always add more, but you can’t take it away.

Pro Tips & Cooking Hacks

Make it extra crispy: Brush the topping with milk and sprinkle a little extra sugar on top before baking. It creates this beautiful, crunchy, sparkly crust that’s absolutely irresistible.

Berry juice overflow? Place your baking dish on a rimmed baking sheet before it goes in the oven. Sometimes those juices bubble over, and this saves you from a messy oven cleanup.

Want uniform pieces? Use a large cookie scoop to portion out the topping. Each scoop will bake up into a perfect individual biscuit-like portion.

Common mistakes to avoid:

• Spreading the topping too thin – those rustic clusters are what make it special!
• Cutting into it too soon – give it time to set or you’ll have strawberry soup.
• Using warm butter – cold butter is non-negotiable for the best texture.
• Skipping the lemon juice – it really does make the strawberries taste more strawberry-ish!

Smart shortcuts:

• No pastry cutter? Use two knives in a crossing motion or just use your fingers.
• Forgot to cube the butter? Grate it on a box grater instead – works like a charm!
• In a hurry? Mix the topping in a food processor. Just pulse the dry ingredients with the butter, then add the wet ingredients.

Flavor Variations / Suggestions

This recipe is so versatile! Here are some of my favorite ways to switch things up:

Mixed Berry Cobbler: Use 4 cups strawberries and add 2 cups of blueberries, raspberries, or blackberries for a gorgeous mixed berry version.

Citrus Strawberry: Add ½ teaspoon lemon zest and ½ teaspoon orange zest to the filling for bright, citrusy notes.

Nutty Crunch: Mix ½ cup of chopped pecans or sliced almonds into the topping for extra texture and flavor.

Oat-Topped Cobbler: Replace ¼ cup of the flour with old-fashioned oats for a heartier, slightly rustic topping.

Vanilla Bean Dream: Split a vanilla bean and scrape the seeds into the strawberry filling. So fancy and aromatic!

Bourbon Strawberry: Add 2 tablespoons of bourbon to the strawberry mixture for a grown-up twist.

Cinnamon Sugar: Mix ½ teaspoon cinnamon into the topping and sprinkle cinnamon sugar on top before baking.

Make-Ahead Options

This cobbler is actually pretty great for planning ahead! Here’s what you can do:

Prep the filling: Toss your strawberries with sugar, lemon juice, and cornstarch up to 4 hours ahead. Keep it covered in the fridge, then let it sit at room temperature for 15 minutes before topping and baking.

Make the topping mix: Whisk together all the dry ingredients for the topping and cut in the butter. Store this mixture in the fridge for up to 24 hours. When you’re ready to bake, just add the milk and vanilla, stir, and top your berries.

Freezer-friendly: You can assemble the entire unbaked cobbler and freeze it for up to 2 months. Don’t thaw it before baking – just add an extra 15–20 minutes to the baking time and cover it with foil for the first 20 minutes so the topping doesn’t over-brown.

Bake ahead: Baked cobbler keeps well in the fridge for up to 3 days. Reheat individual portions in the microwave for 30–45 seconds or the whole thing in a 300°F oven for 15–20 minutes.

Recipe Notes & Baker’s Tips

Why didn’t my topping rise? Make sure your baking powder is fresh – it loses potency after about 6 months. Also, don’t skip preheating the oven. The initial blast of heat is what helps the topping puff up.

My filling is too runny. Next time, use the cornstarch! If your berries are particularly juicy or if you’re using frozen, you might even want to increase it to 2 tablespoons.

Can I halve this recipe? Absolutely! Use an 8×8-inch or 9×9-inch baking dish and halve all the ingredients. Baking time will be slightly shorter, around 30–35 minutes.

The topping is browning too fast. Tent the cobbler loosely with aluminum foil and continue baking until the filling is bubbly.

Fresh vs. frozen strawberries: Fresh is always my first choice, but frozen works! Just don’t thaw them, use the full tablespoon of cornstarch, and expect a slightly longer baking time.

Serving Suggestions

Oh, the possibilities! Here’s how I love to serve this beauty:

Classic style: Warm from the oven with a generous scoop of vanilla ice cream melting over the top. The contrast of hot cobbler and cold ice cream is EVERYTHING.

Fancy brunch: Serve it at room temperature with a dollop of freshly whipped cream and a sprig of mint.

Morning treat: Yes, cobbler for breakfast! Serve it with Greek yogurt and a drizzle of honey. Don’t judge me until you try it.

Dinner party dessert: Top each portion with vanilla ice cream, a drizzle of balsamic reduction, and fresh basil. It sounds fancy because it is!

Optional garnishes:

• Fresh mint leaves
• A dusting of powdered sugar
• Extra lemon zest
• Toasted sliced almonds
• A drizzle of heavy cream

How to Store Your Strawberry Cobbler

Room temperature: Cobbler can sit out, covered loosely with foil, for up to 4 hours. After that, it needs to go in the fridge.

Refrigerator: Store covered in the fridge for up to 4 days. The topping will soften a bit, but it’s still delicious!

Freezer: Wrap cooled cobbler tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.

Reheating instructions:

• Microwave individual portions for 30–45 seconds until warm.
• Reheat the whole dish in a 300°F oven for 15–20 minutes, covered with foil.
• For crispy topping, uncover for the last 5 minutes of reheating.

Allergy Information

Common allergens in this recipe:

• Dairy (butter and milk)
• Gluten (all-purpose flour)

Substitution suggestions:

Dairy-free: Use plant-based butter (I like Earth Balance) and your favorite non-dairy milk. Almond, oat, or coconut milk all work beautifully.

Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Bob’s Red Mill and King Arthur both make great ones. Make sure your baking powder is certified gluten-free too.

Refined sugar-free: You can use coconut sugar in place of granulated sugar. The flavor will be slightly different (more caramel-y), but still delicious.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

Yes! Just don’t thaw them first. Use them straight from the freezer and definitely include the cornstarch – frozen berries release more liquid as they bake. You might need to add an extra 5–10 minutes to the baking time.

My cobbler topping sank into the filling – what happened?

This usually means the filling had too much liquid. Make sure you’re using the cornstarch if your berries are very juicy. Also, don’t stir the cobbler after adding the topping – let it bake undisturbed so the topping can rise and set properly.

Can I make this with other fruits?

Absolutely! Peaches, blueberries, blackberries, and cherries all make fantastic cobblers. You might need to adjust the sugar depending on how sweet your fruit is. Mixed berries are amazing too!

Do I have to use a 9×13-inch pan?

Not at all! An 8×8-inch pan works for a smaller batch (halve the recipe), or you can use individual ramekins for cute single servings. Just adjust the baking time – smaller portions will bake faster.

Why is my topping tough instead of tender?

You probably overmixed the dough once you added the milk. Mix just until the ingredients come together – a few lumps are totally fine. Also, make sure your butter was cold when you started!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Strawberry Cobbler turned out. Did you add any fun variations?