Strawberry Cobbler
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A sweet and simple recipe for fresh Strawberry Cobbler! This is a juicy berry cobbler topped off with a sweetened biscuit-like topping. The whole recipe is made from scratch and assembled in a matter of minutes!
Homemade Strawberry Cobbler
I must have had at least 50 pounds of strawberries make their way through my kitchen in the past month or so. At least!
Some that I picked myself, and some that came from the store. Some that I’ve just devoured by the handful, some that I’ve turned into old-favorite recipes and some that I’ve turned into new recipes that I’ve shared with you here (my crumb bars, strawberry lemonade).
Basically, what I’m saying is, I hope you really like strawberries because this strawberry cobbler is not the last you’ll see of them here on the blog this season. It is, however, my current favorite (right next to my strawberry shortcake recipe, anyway!), and I’m hopeful you’ll love it just as much.
With its slightly sweet, soft, biscuit-like cobbled topping and juicy roasted strawberries just beneath the surface, what’s not to love?
How to Make Strawberry Cobbler
- Start with the berries. Wash, pat dry, remove the stems, and quarter your strawberries. Toss them in a bowl with some sugar (this will sweeten the filling but will also help to draw out the natural juices of the berries), cornstarch (to help thicken the filling), salt, and lemon juice and stir well.
- Prepare your cobbler topping. Cobbler toppings is a soft, slightly sweetened biscuit-like topping. Mine is based off of my popular biscuit recipe, but instead of grating in the butter I use a food processor (like I do with this scone recipe). Pulse in brief spurts until you have a soft dough that’s just starting to cling together.
- Assemble! Stir your berries once more, then layer them evenly into an 8×8 glass baking dish. Top with the cobbler mixture.
- Bake. Strawberry cobbler will need to bake for about 35 minutes. Check that the berries are bubbling and the biscuit topping is cooked through and beginning to turn a light golden brown.
- Enjoy! Strawberry cobbler is best served warm out of the oven (let it cool a bit or you’ll burn your tongue!), preferably topped with vanilla ice cream or homemade whipped cream.
It probably won’t surprise you that making strawberry cobbler isn’t much different from making any other cobbler recipe that I’ve shared. For more fruit cobbler variations, make sure to check out my blueberry cobbler or peach cobbler.
A Few Tips for Making Strawberry Cobbler
Taste your berries!
If you have freshly plucked, warm-off-the-vine, sun-ripened strawberries they’re probably pretty sweet as they are and you can feel free to cut the sugar a bit (don’t leave it completely out, you need some!).
No food processor? No problem!
I use a food processor to quickly cut together my cobbler topping, but don’t worry if you don’t have one! To make the topping without a food processor, simply stir together the dry ingredients and then use a pastry cutter, two knives, or even a grater to cut the butter into the dry ingredients before stirring in the heavy cream.
Distribute the cobbler topping evenly!
Cobblers are supposed to have a, well, cobbled appearance, so you don’t want the topping to cover all of your berries. However, when dropping the dough over the berries, make sure you distribute it evenly, meaning that you don’t have huge, thick mounds of biscuit in some spots and thin specks in others. Evenly dividing the topping means the cobbler will cook evenly and you won’t have burnt pieces in some spots and raw biscuit in others!
The pan you use matters!
In my recipe I use a glass 8×8 baking dish. A metal dish will work, but keep in mind that the baking time will likely need to be reduced. You could also make strawberry cobbler in a 9×9 baking dish, but keep in mind that will also require a reduction in baking time.
Enjoy!
What’s your favorite strawberry recipe?
More Recipes You Might Like:
Strawberry Cobbler
Ingredients
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
Cobbler Topping
- 1 cup (125 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter, cold and cut into 4 pieces
- ½ cup (115 ml) heavy cream
Instructions
- Preheat oven to 350F (175C) and lightly butter the sides and bottom of an 8x8 glass baking dish¹. Set aside.
- In a large bowl, stir together strawberries, sugar, cornstarch, salt, and lemon juice until completely combined. Set aside.1 ½ lbs (680 g) strawberries, ¼ cup (50 g) granulated sugar, 2 ½ teaspoons cornstarch, ¼ teaspoon salt, 1 Tablespoon lemon juice
- In a food processor² combine flour, sugar, baking powder, and salt and pulse until combined.1 cup (125 g) all purpose flour, ¼ cup (50 g) granulated sugar, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- 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.4 Tablespoons unsalted butter, ½ cup (115 ml) heavy cream
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Can I use frozen berries for this recipe?
Sure! Enjoy 😊
My husband got me up one Saturday morning with getting strawberries on his mind. He usually just eats them with store bought shortcakes and Cool Whip. Of course, I didn’t have either one! Thought I’d check out what recipes you have. (I’m a subscriber to everything you’re on lol). The strawberry cobbler caught my eye. Boy, did I pick the right one!! My family went crazy over it. We all just kept saying, “Sam did it again!” We love your recipes and you. Thanks for everything! XOXOXO
Thank you so much for following along, Shelly! I’m so glad this was such a hit! I LOVVVEE strawberry season. There are so many great dessert options! 🙂
Hi ! I had a lot of strawberry juice in my cobbler immediately after it baked, so it was very runny. Once it was cut into, liquid filled the vacant spots of the pan. ( about an inch) It was still delicious, but I was wondering what I may have done wrong, as to why I had so much liquid ? Thank you for your help!
I’m so sorry to hear this, Diane! It should thicken as it cools. Was the topping cooked all the way through?
I made this for Mother’s Day. My mom and entire family really enjoyed it. We served it with vanilla ice cream. Thanks for the easy to follow instructions!
I’m so glad everyone enjoyed it so much, April! 🙂
Hi! Can I store this outside the fridge, wrapped in foil? How long would it keep?
Hi Mariam! The cobbler will be prone to molding outside the fridge, so we don’t recommend it.
Is the heavy cream necessary?
Hi Shiloh! It is important. You could potentially use milk, but you’d probably need slightly less.