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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kay
This strawberry cobbler was so yummy and easy to make. Even my picky children love it. Thanks for the recipe.
Kassandra
My family loved the strawberry cobbler. In fact an argument bRoke out over the last little bit.
Melanie
What a good looking dessert and strawberries are my fav too, so deffo trying this one out.
Candie
I had this cobbler warm out of the oven with herbal tea. What a delicious treat. I will make it again.
Tammy
I love berry cobblers! What a delicious and beautiful end of summer treat to make!
Sue-Tanya Mchorgh
This Strawberry Cobbler sounds like a slice of summer heaven! 🍓🌞 The combination of fresh strawberries in a sweet, buttery crust is making my mouth water. And serving it a la mode or with fresh whipped cream? Pure indulgence! Sunday family
Lily
This is a really great cobbler. It baked up perfectly. Tasty strawberries with pastry and a bit of whipped cream, always goes down well.
Lisa
This sounds so good! I’ve never tried it with strawberries before, so I will give this a try when it gets a little cooler out and I am ready to turn on the oven again.
Janey
Love, love, love this strawberry cobbler. It is pure heaven and a must try for strawberry lovers.
Cindy
What a beautiful cobbler pie! I love that your recipe is made from scratch. Will try it in my kitchen.
Ally
This was so easy to make and absolutely delicious!
Beth Pierce
Thanks, Ally! So glad that you liked it.
Erin
Looks impossible to resist! Can’t wait to make this!
Doris Layhe
I made this with blueberries and strawberries and it was delicious! Thank you!
Jessica Burgess
I absolutely loved this dessert! With a scoop of vanilla ice cream, it’s my weakness. Haha!
Lisalia
Strawberry Cobbler is the epitome of summer time dessert and I’m so glad you gave directions for using frozen strawberries – now I can enjoy the taste of summer all year long!
Beth Pierce
Yes just do not defrost them.
Diane Richter-Abt
Thanks for sharing what sounds to be another great recipe. I’m reading conflicting info about using my frozen strawberries. The article reads to defrost and drain. Your reply here states do not defrost. Please advise.
Beth Pierce
That was before that recipe was reworked with a new batter that works and tastes so much better! Please thaw and drain. I have deleted that comment as it does not apply anymore.