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
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.
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.
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.
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.
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.
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.
More Recipes You’ll Like
- Fresh Strawberry Pie
- Easy Strawberry Jello Pie
- Easy Southern Blackberry Cobbler
- Strawberry S’mores Ice Cream
- Homemade Strawberry Ice Cream
- Strawberry Icebox Cake
- Strawberry-Lemon Muffins
- Fresh Strawberry Pie with Chocolate Cookie Crust
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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
- 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.
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.