I love serving a warm strawberry cobbler whenever I have guests over. It’s easy to make, uses a lot of kitchen staples, and always looks impressive despite being effortless to make! From summer picnics to barbeques, this dessert will disappear fast!
All you have to do is mix together the batter, then sprinkle strawberries throughout the baking dish, and into the oven it goes. The cobbler will come together by the time you’re done eating dinner. It’s perfect for when strawberries are in season, and you’ve got an abundance of them. Want another strawberry-filled recipe to help use up your fresh berries? Try my strawberry rhubarb pie, chocolate strawberry cake recipe, or strawberry shortcake recipe.
What You Need to Make This Recipe
Strawberries — fresh strawberries are best for this cobbler recipe. Look for strawberries that are red all the way to the top as they are the ripest and sweet berries.
Sugar — you will need sugar to macerate the strawberries and the batter. Make sure you have enough sugar!
Butter — make sure to buy unsalted butter for this strawberry cobbler, so it doesn’t end up too salty.
Flour — nothing fancy is required! All you need is all-purpose flour for the cobbler.
Baking powder — make sure the baking powder has not expired.
Milk — for the best flavor, use whole milk.
How to Make Strawberry Cobbler
1. In a large bowl, stir together the strawberries and ⅓ cup of sugar. Set aside to macerate. Add the butter to a 13×9-inch baking dish and place in the preheated 350°F oven until the butter is melted, about 10 minutes.
2. Meanwhile, in a medium mixing bowl, whisk together the flour, baking powder, salt, and remaining ⅔ cup of sugar. Add the milk and vanilla extract, and stir just until combined.
3. Carefully remove the baking dish from the oven and pour the batter over the melted butter.
4. Spoon the strawberries over the batter, leaving any extra liquid in the bottom of the bowl and discarding it. Bake for 55 to 60 minutes or until the batter is golden brown and the strawberry juices are bubbling. Let cool for 15 minutes. Serve with vanilla ice cream, if desired.
Pro Tips for Making This Recipe
- To hull a strawberry, insert the tip of a small knife into the top of the strawberry at an angle and then rotate the berry until you can pull the stem out.
- Some of the butter may float to the top and not reabsorb until the cobbler is almost done, so don’t panic if it still looks wet until the last few minutes of baking.
- If your strawberries are not very sweet or juicy, double the amount of sugar when you macerate the berries.
- If you do not have a baking dish, you could use a large cast-iron skillet in its place.
- If you are concerned that your dish will bubble over, place a sheet pan on the oven rack under the cobbler.
- Do not skip letting the strawberry cobbler cool before cutting. It gives everything, such as the strawberry juices, time to set up.
Frequently Asked Questions
Can I use frozen strawberries?
I prefer fresh strawberries as frozen strawberries would add too much liquid to the cobbler. However, if you only have frozen strawberries, be sure to let them thaw and drain the excess liquid, then pat them dry before macerating them.
What’s the difference between cobbler and crisp?
While the two are similar in ingredients, a cobbler is denser in comparison, and a crisp has a crispy, streusel crumb topping.
How do I store leftovers?
Once the strawberry cobbler has cooled to room temperature, you can cover the baking dish and transfer it to the fridge for up to 4 days. If you want to freeze leftovers, transfer them to a freezer-safe airtight container and freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating in the oven.
If you love this recipe try these out!
If you’ve tried this Strawberry Cobbler recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Strawberry Cobbler
Equipment
- Mixing Bowls
- Baking dish
Ingredients
- 2 pounds fresh strawberries hulled and halved (900g)
- 1 cup granulated sugar divided (200g)
- 9 tablespoons unsalted butter (120g)
- 1½ cup all-purpose flour (270g)
- 2½ teaspoons baking powder
- 1¼ cup milk (300ml)
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, stir together the strawberries and ⅓ cup of sugar. Set aside to macerate.
- Add the butter to a 13x9-inch baking dish and place in the preheated oven until the butter is melted, about 10 minutes.
- Meanwhile, in a medium mixing bowl, whisk together the flour, baking powder, salt, and remaining ⅔ cup of sugar. Add the milk and vanilla extract, and stir just until combined.
- Carefully remove the baking dish from the oven and pour the batter over the melted butter. Spoon the strawberries over the batter, leaving any extra liquid in the bottom of the bowl and discarding it.
- Bake for 55 to 60 minutes or until the batter is golden brown and the strawberry juices are bubbling. Let cool for 15 minutes. Serve with vanilla ice cream, if desired.
Notes
- To hull a strawberry, insert the tip of a small knife into the top of the strawberry at an angle and then rotate the berry until you can pull the stem out.
- Some of the butter may float to the top and not reabsorb until the cobbler is almost done, so don’t panic if it still looks wet until the last few minutes of baking.
- If your strawberries are not very sweet or juicy, double the amount of sugar when you macerate the berries.
- If you do not have a baking dish, you could use a large cast-iron skillet in its place.
- If you are concerned that your dish will bubble over, place a sheet pan on the oven rack under the cobbler.
- Do not skip letting the strawberry cobbler cool before cutting. It gives everything, such as the strawberry juices, time to set up.
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