Description
A golden-brown strawberry cobbler in a white baking dish with bubbling red strawberry filling visible around fluffy biscuit topping, served warm with a scoop of vanilla ice cream melting on top.
Ingredients
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
Instructions
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.
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.
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
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
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.
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.
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.
Let the cobbler cool for about 10–15 minutes before digging in. This gives the filling time to thicken up.
Notes
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!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American