Fresh Strawberry Cobbler
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This old-fashioned fresh Strawberry Cobbler is sweet, simple, and has one little trick that gives it its signature rippled top — no stirring allowed! There’s no better way to celebrate strawberry season than with a warm, bubbling cobbler straight from the oven!
Sheila’s Recipe Snapshot for Easy Strawberry Cobbler
This easy strawberry cobbler is as fuss-free as dessert gets — and always a crowd favorite.
With just a few basic pantry ingredients and fresh berries, you can make a nostalgic, comforting, and incredibly delicious dessert.
Whether you’re baking for a weekend dinner or a summer cookout, this strawberry cobbler is always a hit. You don’t need a mixer — just a bowl, a spoon, and a baking dish. Serve it warm with a scoop of vanilla ice cream, and watch it disappear!
Ingredient Notes for Easy Strawberry Cobbler
- Strawberries | Fresh, ripe strawberries are ideal. Slice large ones into quarters and smaller ones in half to keep texture and bite.
- Sugar | Adds sweetness to both the fruit and the batter. You can use granulated sugar or brown sugar if you prefer.
- Butter | Creates a rich, crisp base layer. Melting it in the baking dish first helps prevent sticking and adds flavor!
- All-purpose flour | The foundation of the batter. It gives the cobbler its soft, cake-like texture.
- Baking powder | Helps the batter rise and become fluffy.
- Salt | To balance out the flavors. Don’t skip it!
- Milk | Loosens the batter and provides moisture. Whole milk gives the richest texture, but 2% works too.
- Vanilla Extract | For an added depth of flavor.
Variations and Substitutions
- Swap in other berries: Try mixing in blueberries, raspberries, or blackberries for a mixed berry cobbler. Just keep the total fruit amount to about 2 pounds.
- Use frozen strawberries: You can use frozen strawberries in place of fresh if needed. No need to thaw, but increase the bake time by 5–10 minutes to account for the extra moisture.
- Make it dairy-free: Substitute the butter with a vegan butter alternative and use almond or oat milk. The cobbler will still be golden and delicious.
- Make it gluten-free: If you need to make a gluten free strawberry cobbler, replace the all purpose flour with a gluten free blend that has a cup to cup ratio to regular flour!
How to Make Strawberry Cobbler
This strawberry cobbler recipe comes together effortlessly — no mixer required, just a bowl, a spoon, and a little bit of layering magic.
PREP THE STRAWBERRIES. Rinse the strawberries under cool running water and remove the caps. Cut larger berries into quarters and halve the smaller berries. (Do not dice the berries).
MACERATE WITH SUGAR. Place the berries in a large bowl and sprinkle with ½ cup of the sugar, stirring gently to coat the berries. Let the berries macerate at room temperature while you prepare the cobbler batter.
MELT BUTTER IN PREHEATING OVEN. Turn the oven to 350 degrees. Place the butter in a 9×13-inch glass baking dish and put into the oven while it preheats, or until the butter is completely melted.
PREP THE BATTER. While the oven is preheating, whisk together the flour, baking powder, salt, and remaining 1 cup of sugar in a bowl. Add the milk and vanilla, whisking until smooth.
ADD BATTER TO BAKING DISH AND TOP WITH STRAWBERRIES. Remove the dish with the melted butter from the oven and pour the batter on top — do not stir. Spoon the strawberries evenly on top, along with the juices.
BAKE & ENJOY. Bake at 350 degrees for 55 – 60 minutes, until the crust is golden brown and the filling is bubbly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Still have more fresh berries on hand? Don’t let them go to waste—treat yourself to this elegant Strawberry Lasagna next!
More Recipe Success Tips
Storage and Reheating Tips
Store leftover cobbler covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–45 seconds, or warm larger portions in a 300°F oven for about 10–15 minutes.
While it’s best fresh, the cobbler still tastes great the next day — especially with a scoop of vanilla ice cream!
Frequently Asked Questions
Strawberry cobbler is a classic baked dessert made with sweetened fresh strawberries and a simple batter or biscuit-like topping. As it bakes, the batter rises around the fruit, creating a golden, cake-like top with jammy, bubbling fruit underneath.
All three are baked fruit desserts, but they differ in their toppings. A cobbler has a biscuit or cake-like topping, often poured or spooned over the fruit. A crisp has a streusel-like topping made with oats, butter, sugar, and flour, which gets crunchy in the oven. A crumble is similar to a crisp but typically omits the oats, resulting in a softer, more crumbly texture.
Yes! You can bake it a few hours in advance and reheat it before serving. The texture is best when it’s freshly baked or just slightly rewarmed.
Looking for More Fruity Dessert Recipes?
These easy blueberry cookies and my raspberry crumble bars are family favorites. I have a yummy blackberry cobbler recipe, too!
What to Serve With Strawberry Cobbler
This cobbler shines on its own, but it’s even better with something cool and creamy. A scoop of vanilla bean ice cream is the classic choice, especially when the cobbler is still warm! For added strawberry flavor, you can try it with strawberry ice cream instead.
You could also serve it with lightly sweetened whipped cream or a dollop of Greek yogurt for a tangy contrast.
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Strawberry Cobbler
Ingredients
- 2 lbs. strawberries
- 1 ½ cups granulated sugar divided
- 8 tablespoons unsalted butter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Rinse the strawberries under cool running water and remove the caps. Cut larger berries into quarters and halve the smaller berries. (Do not dice the berries).
- Place the berries in a large bowl and sprinkle with ½ cup of the sugar, stirring gently to coat the berries. Let the berries macerate at room temperature while you prepare the cobbler batter.
- Turn the oven to 350 degrees. Place the butter in a 9×13-inch glass baking dish and put into the oven while it preheats, or until the butter is completely melted.
- While the oven is preheating, whisk together the flour, baking powder, salt, and remaining 1 cup of sugar in a bowl. Add the milk and vanilla, whisking until smooth.
- Remove the dish with the melted butter from the oven and pour the batter on top — do not stir. Spoon the strawberries evenly on top, along with the juices.
- Bake at 350 degrees for 55 – 60 minutes, until the crust is golden brown and the filling is bubbly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Notes
- Store leftover cobbler covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–45 seconds, or warm larger portions in a 300°F oven for about 10–15 minutes.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
