Recipes » Dessert Recipes » Strawberry Cobbler

Strawberry Cobbler

Warm strawberry filling topped with sweet dough make this strawberry cobbler a perfect spring treat!
5 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
A serving of strawberry cobbler in a china dish with a spoon and napkin alongside.

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!

A serving of strawberry cobbler in a china dish with a spoon and napkin alongside.

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

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

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

Photo collage showing the steps for making the cobbler topping.

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.

Strawberry cobbler filling cooking in a saucepan.

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.

Strawberry filling in a baking dish with topping added.

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.

A serving of strawberry cobbler in a china dish with a spoon and napkin alongside.
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FAQs

How do I choose the best fresh 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.

Can I use frozen berries?

Yes, you can. Frozen strawberries are picked at their prime and can be much more affordable than fresh. 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.

Does the cobbler need to be refrigerated?

I’d suggest storing any leftovers in the refrigerator. They can be kept for about 4 days. Note that the topping will soften during refrigerator storage.

Can a cobbler be frozen?

It can, but it’s not ideal. 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.

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A serving of strawberry cobbler in a china dish with a spoon and napkin alongside.

Strawberry Cobbler

Warm strawberry filling topped with sweet dough make this strawberry cobbler a perfect spring treat!
5 from 2 votes
Print It Rate It Save
Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 277kcal
Author: Lana Stuart

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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16 Comments

  1. The taste was wonderful but despite adding more strawberries than called for this was extremely soupy. Is the 1 1/2 cups of water accurate? Added cornstarch per the recipe.

    Thanks.

    1. I’m sure you’d like it, Barbara. We most often have peach cobblers, but the strawberry is a real favorite, too.

    1. I know the feeling, Nancy. Anticipating all that gorgeous, fresh produce, well…it’s kinda like waiting on Christmas when you were a kid, isn’t it?

  2. I am so looking forward to fresh local berries, this looks like a bowl of spring!

    1. Thanks, Brenda. I so look forward to those fresh berries every year! Nothing tastes quite like them, does it?

    1. I do hope you’ll give it a try, Deborah. Great way to use some of the abundant fresh strawberries available right now.