Strawberry Cobbler

Make this Strawberry Cobbler in the spring with fresh from the farm berries, or any time of year with frozen ones. Its thickened strawberry filling is topped with a delicious biscuit-like topping. The whole family will love this easy dessert!

I always know that it’s really, truly Spring when I start seeing road-side signs for U-Pick strawberry patches. It just makes my day to see those little signs because, first, they usually mean cold weather is gone for a while and, second, all that wonderful spring and summer produce is about to start flooding the markets!

I just adore fresh produce straight from the farm. It’s so completely different from the things that have been trucked in from who knows where and stored in a cold, dark place until ready to sell. You never know how long that tomato or those oranges have been around. It could be weeks.

This strawberry cobbler is fantastic when fresh berries are just coming to market, but it’s also a great reminder of summertime when you make it in the middle of winter with some of the berries you put away in the freezer! Most people like their cobbler with a little ice cream or whipped cream, but I’ve always preferred mine just drizzled with a bit of heavy cream or half and half. Yum!

🥄 How to Make Strawberry Cobbler

Before you get started with the filling and topping, go ahead and preheat your oven to 425 degrees.

Make the cobbler topping first. In a medium bowl, combine the flour, cornstarch, baking powder, and salt.

Add the butter, cut into big chunks, and then cut it into the flour mixture using a pastry cutter or a fork. Just work it in until the mixture looks crumbly.

Combine the egg and milk and, using a fork, stir the mixture into the dry ingredients just until they become moistened. Set the topping aside until needed.

Prepare the cobbler filling. Stir together the sugar and cornstarch in a medium saucepan. Stir in the water and cook while stirring over medium-high heat until thick and bubbly. Add the strawberries.

Bring the mixture back to a bubble, and cook until thickened – about 5 minutes. Stir in the vanilla.

Pour the filling into a 2-quart casserole dish. Drop the topping by heaping spoonfuls onto the hot strawberry filling. Sprinkle with sugar.

Bake about 25 minutes or until the topping is browned. Serve warm with ice cream or whipped cream.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

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Strawberry Cobbler

Warm strawberry filling topped with sweet dough make this strawberry cobbler a perfect spring treat!

5 from 2 votes

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Course: Desserts

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Calories: 277kcal

Author: Lana Stuart

Cook ModePrevent your screen from going dark

Ingredients

For the cobbler topping:

• ▢ 1 cup all-purpose flour
• ▢ 1 tablespoon cornstarch
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ¼ cup butter
• ▢ 1 egg beaten
• ▢ ¼ cup milk

For the cobbler filling:

• ▢ ½ cup sugar
• ▢ 2 tablespoons cornstarch
• ▢ 1 ½ cups water
• ▢ 4 cups fresh strawberries hulled and halved
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon sugar

Instructions

• Preheat the oven to 425 degrees.
• Make the cobbler topping first. In a medium bowl, combine the flour, cornstarch, baking powder, and salt. Add the butter, cut into 6-8 chunks, and cut in using a pastry cutter or forks until the mixture is crumbly. Combine the egg and milk and, using a fork, stir the mixture into the dry ingredients just until they become moistened. Set aside until needed.
• Prepare the cobbler filling. Stir together the sugar and cornstarch in a medium saucepan. Stir in the water and cook, stirring over medium high heat until thick and bubbly. Add the strawberries, bring the mixture back to a bubble, and cook until thickened – about 5 minutes. Stir in the vanilla.
• Pour the filling into a 2-quart casserole dish. Drop the topping by heaping spoonfuls onto the hot strawberry filling. Sprinkle with sugar.
• Bake about 25 minutes or until the topping is browned. Serve warm with ice cream or whipped cream.

Notes

When choosing strawberries, look for bright green leaves that are fresh, not wilted and brightly colored, plump red berries. Make sure that the berries are not bruised or damaged.

Frozen strawberries may be substituted.  The only difference will be in texture (frozen berries are quite soft when thawed). Since the cobbler filling is cooked, the texture will be fine.

Store any leftovers in the refrigerator. They can be kept for about 4 days. Note that the topping will soften during refrigerator storage.

To freeze, bake the cobbler and allow it to cool completely. Wrap well and store in the freezer for up to 2 months. When ready to serve, allow the cobbler to thaw in the refrigerator overnight and then reheat in the oven, covered, at 300 degrees for about 15 minutes. Please note that the topping will be very soft and may have absorbed moisture from the filling.

Nutrition Information

Serving 1 | Calories 277kcal | Carbohydrates 45g | Protein 4g | Fat 9g | Saturated Fat 5g | Trans Fat 1g | Cholesterol 49mg | Sodium 290mg | Potassium 197mg | Fiber 3g | Sugar 24g | Vitamin A 304IU | Vitamin C 56mg | Calcium 97mg | Iron 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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