This Strawberry Cobbler is a celebration of summer’s sweetest fruit, baked into a golden, buttery crust that’s impossible to resist. Juicy strawberries burst with flavor, mingling with a tender, biscuit-like topping that’s crisp on the outside and soft within. In just 25 minutes of prep and 35 minutes of baking, you’ll have a dessert that’s as comforting as it is vibrant. Each bite is a perfect balance of tart and sweet, with a hint of warmth from the oven that makes it feel like home.
Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. This cobbler isn’t just a treat—it’s a moment of pure joy, perfect for sharing with loved ones or savoring all to yourself. The rich, buttery aroma filling your kitchen is just the beginning of this irresistible experience.
Ingredients for Strawberry Cobbler
- Strawberry Filling:
- 1 ½ lbs (680 g) strawberries (washed, stems removed, and quartered)
- ¼ cup (50 g) granulated sugar
- 2 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 1 Tablespoon lemon juice (freshly squeezed for best flavor)
- Cobbler Topping:
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter (cold and cut into 4 pieces)
- ½ cup (115 ml) heavy cream (can substitute with whole milk for a lighter option)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly butter the sides and bottom of an 8×8 glass baking dish. Set aside.
- Prepare the strawberry filling: In a large bowl, stir together strawberries, sugar, cornstarch, salt, and lemon juice until completely combined. Set aside.
- Make the cobbler topping: In a food processor, combine flour, sugar, baking powder, and salt. Pulse until combined.
- Add the cold butter pieces to the food processor and pulse until the mixture resembles coarse crumbs.
- Pour in the heavy cream and pulse again until the mixture just begins to clump together and forms a soft dough.
- Assemble the cobbler: Give the strawberry mixture one final stir, then pour it into the prepared baking dish.
- Use your hands to evenly scatter the cobbler topping over the strawberries.
- Bake: Transfer the dish to the preheated oven and bake for 35-40 minutes, or until the strawberries are bubbling and the cobbler topping is baked through and golden brown on top.
- Serve warm, preferably topped with a scoop of vanilla ice cream for an extra treat!
Perfect Pairings: Serving Suggestions
This Strawberry Cobbler is a star on its own, but it truly shines when paired with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, try serving it with a drizzle of freshly made strawberry sauce or a sprinkle of toasted almond slices for added crunch.
Keep It Fresh: Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 300°F (150°C) for about 10 minutes or until warm. For a quick fix, microwave individual portions for 20-30 seconds, but be sure to cover it to prevent drying out.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap strawberries for blueberries, peaches, or a mix of your favorite berries. For a nutty twist, add chopped pecans or walnuts to the cobbler topping. If you’re feeling adventurous, a dash of cinnamon or nutmeg in the filling can add a warm, cozy flavor.
Time-Saving Hacks
Short on time? Use pre-washed and pre-sliced strawberries to cut down on prep. You can also prepare the cobbler topping ahead of time and store it in the fridge for up to 24 hours. When ready to bake, just scatter it over the filling and pop it in the oven!
Essential Equipment Guidance
For this recipe, an 8×8 glass baking dish works best for even baking. A food processor makes quick work of the cobbler topping, but if you don’t have one, a pastry cutter or even your fingers will do the trick. Don’t forget a rubber spatula for mixing the strawberry filling to ensure every bite is perfectly sweet and tangy.
Strawberry Cobbler
Ingredients
Strawberry Filling
- 1 ½ lbs strawberries washed, stems removed, and quartered
- ¼ cup granulated sugar
- 2 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 1 Tablespoon lemon juice
Cobbler Topping
- 1 cup all purpose flour
- ¼ cup granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter cold and cut into 4 pieces
- ½ cup heavy cream
Instructions
- Preheat oven to 350F (175C) and lightly butter the sides and bottom of an 8×8 glass baking dish¹. Set aside.
- In a large bowl, stir together strawberries, sugar, cornstarch, salt, and lemon juice until completely combined. Set aside.
- In a food processor² combine flour, sugar, baking powder, and salt and pulse until combined.
- Add butter and pulse until mixture resembles coarse crumbs. Add heavy cream and pulse again until mixture is just beginning to clump together and forms a soft dough.
- Give your strawberry mixture one more stir and then pour mixture into prepared baking dish.
- Use your hands to evenly scatter cobbler topping over the berries.
- Transfer to 350F (175C) oven and bake for 35-40 minutes or until strawberries are bubbling and cobbler topping is baked through and golden brown on top.
- Serve warm, preferably topped with vanilla ice cream!