Strawberry Cobbler
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A fresh Strawberry Cobbler is one of my favorite desserts when strawberry season arrives. It’s juicy, sweet, and a lot like a warm strawberry shortcake with perfectly ripe strawberries bursting with sweetness and paired with a homemade buttery cobbler topping. It’s baked in the oven until golden and you can serve with a big scoop of vanilla ice cream or whipped cream.
If you are a fan of cobblers, this recipe is a must make. No cake mix, just simple pantry essentials for a homemade strawberry cobbler recipe.
Why You’ll Love This Recipe
- Buttery soft cobbler topping
- Easy to make (no fancy steps)
- Perfect for spring and summer gatherings/parties
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Strawberries – Make sure you grab some ripe strawberries.
- Lemon Juice – This brightens the flavor and balances out the sweetness. Use fresh if you have it.
- Cornstarch – This helps thicken the juice slightly. The Cobbler is still very juicy though.
- Butter – I prefer to freeze my butter so I can grate it without it melting in my hand. Roll it in flour every once and awhile to help prevent your hands from getting all greasy. If you’re using salted butter, reduce or omit the salt.
- Buttermilk – This helps activate baking soda in the cobbler topping. It gives the topping a light biscuit feel.
Substitutions and Variations
- Sprinkle the top of the cobbler with cinnamon and sugar for a slight crunch. Plus cinnamon tastes amazing with strawberries.
- You can substitute half of the strawberries with raspberries, blueberries, or blackberries.
NOTE: This recipe has not been tested with other substitutions or variations
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How to make strawberry cobbler
Preheat your oven and grease your 9×13 pan. Then set it aside.
Step 1: Then you will mix up your diced strawberries, sugar, lemon juice and cornstarch in a bowl. Set the berries to the side, and let them break down a bit as you work on the rest of the cobbler. It is going to sweeten up the berries.
Step 2: Mix together the flour, salt, sugar, baking powder and baking soda. Grate in the cold butter and stir to distribute evenly.
Step 3: Add the buttermilk and stir untiul combined.
Step 4: Pour the strawberry mixture in a greased 9×13 baking dish. Dollop the cobbler topping on top of the fruit.
Step 5: Bake in the preheated oven for 50 to 55 minutes or until the topping is golden brown and the filling is bubbling.
Tips for Best Results
- Make sure to allow the berries to rest once mixed with the sugar and cornstarch, and lemon juice. This is going to really release flavor and juices. The cornstarch thickens up the juice slightly.
- Don’t overmix the cobbler topping.
- Make sure to ensure the cobbler is done. Stick a toothpick in the center of the cobbler, and make sure there is no wet cobbler batter on the toothpick. You can also gently pull up on the cobbler topping to see if the batter looks doughy still.
How to Store and Freeze
Store the cobbler covered in the refrigerator for up to 4 days. The juice will begin to soak into the cobbler so enjoy sooner rather than later.
You can also reheat the cobbler in the microwave or oven before serving for a warm cobbler.
To freeze the strawberry cobbler, bake it up first and let it cool. Wrap it tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 2 months.
Thaw in the fridge overnight and reheat in the microwave or oven before serving.
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Strawberry Cobbler
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Ingredients
Fruit
- 8 cups fresh sliced strawberries
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1 tablespoon fresh lemon juice
Cobbler
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cold (preferrably frozen) butter grated
- 1 1/4 cups buttermilk
Instructions
Fruit
- Preheat the oven to 375 degrees F. Grease a 9×13 baking dish with nonstick baking spray.
- In a large bowl, add in 8 cups fresh sliced strawberries, 1 cup granulated sugar, 1/2 cup cornstarch, and 1 tablespoon fresh lemon juice. Stir until the strawberries are coated with sugar and cornstarch. Set aside to allow the strawberries to release their juices while working on the cobbler.
Cobbler
- In a large bowl, add in the 2 cups all-purpose flour, 1/2 teaspoon salt, 2 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda. Stir until thoroughly blended.
- Grate the 1/2 cup cold (preferrably frozen) butter directly into the flour mixture. Stop grating and stir occassionally so the butter is distributed and doesn’t stick together in a pile.
- Once all of the butter is grated into the flour, stir once again to combine the butter and dry ingredients.
- Pour the 1 1/4 cups buttermilk into the butter and dry ingredients and stir just until combined.
- Stir the fruit mixture once again to evenly distribute the sugar and cornstarch.
- Pour the fruit mixture into the prepared baking dish. Spread out evenly.
- Add dollops of the cobbler topping on top of the strawberries, evenly distributing it.
- Place into the preheated oven and bake for 50 to 55 minutes or until the topping is golden brown and the strawberry filling is bubbling. You can check the biscuit topping for doneness by gently pulling up on it. If it’s still doughy underneath, bake longer.
- Serve warm with a scoop of ice cream or whipped cream.
- Cover and store in the fridge.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)