This scrumptious, easy Strawberry Cobbler combines fresh sun-ripened strawberries in a buttery, tender, sweet cake topping. It is one of our favorite spring and summer desserts and an extra special treat when served a la mode or with fresh whipped cream.
The Best Strawberry Cobbler
With just a few simple ingredients, this strawberry cobbler recipe is the perfect summer dessert. Impress your family and friends with this easy-to-follow recipe. I love to serve it on Sundays when the whole family gathers for dinner. If you like this recipe, try my blueberry cobbler, cherry cobbler, apple cobbler, and peach cobbler.
Strawberry Cobbler Ingredients
- Unsalted butter – if using salted, eliminate the added salt
- Granulated sugar
- All purpose flour
- Baking powder
- Salt
- Milk – preferably whole milk or 2%
- Vanilla extract
- Strawberries
- Cornstarch
- Lemon Juice
How to make Strawberry Cobbler
First, place a stick of butter in a cast iron skillet and melt in the oven at 350 degrees. This will only take a few minutes, so keep an eye on it. Meanwhile, whisk the sugar, flour, baking powder, and salt in a large mixing bowl. In a measuring cup, stir together the milk and vanilla extra. Add the milk mixture to the flour mixture and whisk just until combined. Add the strawberries, sprinkle with the cornstarch, and drizzle with the fresh lemon juice in a large bowl. Toss the strawberries to coat.
Pour the batter over the melted butter and spoon the strawberry mixture over the top as evenly as possible. Place a baking sheet covered with aluminum foil on the rack below to catch any bubbling drips. Bake for about 1 hour until the crust is golden brown and the strawberry mixture is bubbly. Cool the cobbler on a wire rack for 15 minutes before serving. Top with a scoop of vanilla ice cream or fresh whipped cream.
Recipe Tips
- Slice the strawberries in half so there is still some texture and substance to the strawberries, as they tend to break down fast when cooked.
- Use a 9×9 inch baking dish if you don’t have a 10-inch cast iron skillet.
- This recipe is delicious with a scoop of vanilla ice cream or fresh whipped cream.
- Don’t stir the strawberries into the batter. Just drop them on top as evenly as possible.
- Place a baking sheet covered with aluminum foil on the rack below to catch any bubbling drips.
- For best results, bake this recipe the same day it is enjoyed while the strawberries still have plenty of texture and the cobbler is buttery and tender.
- Let the cobbler cool for about 15 minutes after removing it from the oven so the cobber can settle and the syrup can thicken.
- Allow the cobbler to cool completely before covering it with wrap. You don’t want any added moisture.
Can I use frozen strawberries?
Yes, you can. However, I prefer fresh strawberries in this delicious cobbler. If you use frozen strawberries, thaw them first, drain any excess liquid, and pat them dry. The proceed with the rest of the recipe as written.
Does strawberry cobbler need to be refrigerated?
Leave it out for up to 2 hours at room temperature and then store it in the refrigerator in an airtight container or well-wrapped.
Storage and Reheat
Strawberry cobbler is best to eat shortly after baking. However, it can remain at room temperature for up to 2 hours. After that time, store it in an airtight container in the fridge. Do not leave it in the cast iron skillet for more than a few hours. You want to keep your cast iron skillet dry as much as possible to prevent rust and preserve its life.
Once cooled, you can freeze the strawberry cobbler in an airtight container, but keep in mind that the texture will change. It will not keep its light, airy texture. It is always best to enjoy this cobbler promptly. If you must freeze it, thaw it in the fridge overnight and reheat it at reduced power in the microwave.
More Strawberry Recipes
Easy Strawberry Cobbler Recipe
Ingredients
- ½ cup unsalted butter
- 1 ¼ cups granulated sugar
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 lbs fresh strawberries hulled and halved
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees.
- Place a 1/2 cup butter in a 10-inch cast iron skillet and melt in the oven. This will only take a few minutes, so keep an eye on it.
- Meanwhile, whisk the sugar, flour, baking powder, and salt together in a medium bowl. In a measuring cup, stir together the milk and vanilla extra. Add the milk mixture to the dry ingredients and whisk just until combined.
- In a large bowl, add the strawberries, sprinkle with the cornstarch, and drizzle with the fresh lemon juice. Toss the strawberries to coat.
- Pour the batter over the melted butter and spoon the strawberry mixture as evenly as possible over the top. Place a baking sheet covered with aluminum foil on the rack below to catch any bubbling drips. Bake for 60-70 minutes or until the crust is golden brown and the strawberry mixture is bubbly.
- Cool the cobbler on a wire rack for 15 minutes before serving. Top with a scoop of vanilla ice cream or fresh whipped cream.
Notes
- Slice the strawberries in half so there is still some texture and substance to the strawberries, as they tend to break down fast when cooked.
- This recipe is delicious with a scoop of vanilla ice cream or fresh whipped cream.
- Don’t stir the strawberries into the batter. Just drop them on top of the batter as evenly as possible.
- Place a baking sheet covered with aluminum foil on the rack below to catch any bubbling drips.
- For best results, bake this recipe the same day it is enjoyed while the strawberries still have plenty of texture and the cobbler is buttery and tender.
- Let the cobbler cool for about 15 minutes after removing it from the oven for the cobber to settle and the syrup to thicken.
- Allow the cobbler to cool completely before covering it with wrap. You don’t want any added moisture.
- Store leftovers in the refrigerators in an airtight container in the refrigerator for up to 3 days.
- To freeze, first cool completely. Then, transfer to a heavy-duty freezer container and freeze for up to 3 months. Thaw in the fridge overnight.
Nutrition
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Angela
This dessert was so perfect with a scoop of vanilla ice cream on top. What a wonderful recipe.
Jenn
I tried this recipe with store-bought strawberries and it was amazing! So easy to make and the family gobbled the whole thing up. Now I can’t wait for local berries and I’ll make it again!
Wanda
I love it when fruit and veggies are in season so we can make delicious treats like this one!
Jen
Such an easy, yet absolutely delicious dessert! Perfect all summer long.
Maria
I really love how you made this recipe simple and easy to make! Thank you for sharing this!
Cathy
I’m SO ready for all things strawberry! This recipe is first on my list!
Alice
I can’t wait for the strawberry season to be here this year. I need to try so many recipes, but this one goes on the top of my list. It looks simply stunning.
Kay
This was a winning dessert in our house! Everyone loved it and nothing leftover!
Amanda
This is one of my favourites and this recipe looks so easy too. Can’t wait to get some strawberries and make this.
Anjali
I’ve made apple cobbler and peach cobbler before but never strawberry cobbler!! I love this twist on a classic recipe! My kids love strawberries so I’m sure they will love getting in the kitchen and making this dessert with me – I’m adding it as a cooking project for us this weekend! Can’t wait!
Jo
I love this Strawberry Cobbler! this my new favorite dessert! We’ll be making this again. 🙂
Catalina
I am drooling over this cobbler! Love strawberries so much!
Catie
I’ve made this strawberry dessert for my family! It has such a delicious buttery crust! Everyone loved it!
Allyson Zea
This dessert is mouthwatering delicious! SO yummy!
Amanda Livesay
This biscuit topping is perfect with the juicy strawberries! The whole family loved it!
Jen
This is my husband’s favorite! He always requests it for his birthday dessert. Love it!
Erin
This Strawberry Cobbler couldn’t look any more perfect!