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 1/2 lbs strawberries washed, stems removed, and quartered (680g)
- 1/4 cup granulated sugar 50g
- 2 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 Tablespoon lemon juice
Cobbler Topping
- 1 cup all purpose flour 125g
- 1/4 cup granulated sugar 50g
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 Tablespoons unsalted butter cold and cut into 4 pieces
- 1/2 cup heavy cream 115ml
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.
- 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!
Notes
Nutrition
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Julie says
Hello! Tried your carrot cake cupcakes a few weeks ago and they were a huge hit! I topped them with mini cinnamon chips and walnuts for a fun addition. Wondering if this recipe can be assembled ahead of time and baked later (though not much later)? I’m hoping to bring it to my in-laws’ house and they are a 45-minute ride away. Also – do you think I could add rhubarb to it? Thank you for your simple and yummy recipes!
Sam says
Hi Julie! That should be fine. I would probably keep the biscuit layer separate and add it just before baking so it doesn’t become soggy. 🙂
Sheep says
Do the strawberries really need cornstarch, because I unfortunatly don’t have any. :/
Sam says
The cornstarch really helps thicken the mixture, if you don’t add it the mixture will be pretty runny. You could try adding a little bit more flour instead, but it may still not quite thicken as much as it should. 🙂
Melissa Torrez says
Hi Sam,
I made this last night, it was the best cobbler we’ve ever had! Whenever I need a new recipe I search you’re first because I know they are always tried and true!
Thanks,
Melissa
Sam says
Thank you so much, Melissa! I am so glad you enjoyed the cobbler so much! I am very honored to be your trusted source for recipes. 🙂
Pam says
Delicious!! The whole family loved it!
Tejal Malani says
Hi ..i tried the recipe & it turned out well . Just have a few questions : Can i omit the lemon juice in the strawberry filling as the strawberries we get in India are quite sour ?
Also if i want to slight increase The sweetness in both the filling and the topping , how much more sugar shall i add ?
With vanilla ice cream the sweetness is perfect but without ice cream a little more sweetness is preferred.
Thank you & awaiting your reply.
Sugar Spun Run says
Hi, Tejal! You can most certainly adjust this recipe to your liking. If your strawberries are already sour you can omit the lemon juice and substitute with 1 Tablespoon of water. As far as adding additional sugar, you most certainly can, however, without trying it myself, I can not provide you with an exact amount. I reccomend adding a little bit at a time until to achieve the desired sweetness. I hope that helps. I am so glad that you enjoyed the recipe. Thanks for commenting. 🙂
Jackie says
Hi Sam, can I use cherries with this recipe. I’m up to my ears in bing cherries
Sam says
Hi Jackie! I think that will work just fine. Let me know how it turns out! 🙂
Oma says
Hello,
Do you have a recipe for Tres leche cake
Sam says
Hi Oma! Not yet, but it is something I am working on… stay tuned! 🙂
Maria Palladino says
Hi Sam,
Just wanted to thank you SO much for all your great recipes which always inspire and give joy to many. Also I find it refreshing the way you constantly explain your recipes so very clearly and in detail which make them so easy to follow. Keep up the great work!
Mariax
Sam says
Thank you so much, Maria! That really means a lot to me. I am so glad you are enjoying all of the recipes. 🙂