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This easy Strawberry Cobbler is ready for the oven in just 10 minutes. It’s a simple, delicious way to enjoy your bounty of summer strawberries, especially with a scoop of vanilla ice cream on top.
Fresh, juicy strawberries are the perfect base for your next summer cobbler. The from-scratch topping comes together in minutes and bakes up golden brown with piping hot, bubbly fruit beneath.
Strawberries are extra juicy so they need just a touch of sugar in this delicious fruit dessert. The homemade topping is made with just 7 ingredients and is almost as easy as using a boxed cake or biscuit mix.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Strawberries: Any combination of blackberries, blueberries, or cherries taste delicious in this cobbler. If you substitute strawberries, though, omit the orange juice.
- Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
- Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.
Step-by-step instructions
- Preheat oven to 375 degrees. In a medium bowl, add strawberries and sugar. Stir to combine, then pour into a 9-inch square or round baking dish.
- In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition. Drop rounded tablespoons of batter over the strawberry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Recipe tips and variations
- Yield: This recipe makes about 6 cups of Strawberry Cobbler, enough for 6 (1-cup) servings.
- Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
- Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Recipe FAQs
A traditional cobbler is a fruit dessert with a biscuit-like dough dropped by the spoonful onto the fruit and baked. After it’s baked, the golden brown top resembles a bumpy cobblestone road, thus the name “cobbler.”
Yes! Just thaw frozen strawberries overnight in the refrigerator and proceed as directed.
Yes it does! You’ll need to add ⅓ cup orange juice with other fruits, though. Substitute 3 cups of blueberries or raspberries (or a mix of different berries) and proceed with the recipe as directed. Or, use 3 cups pitted cherries or 4 cups (3 pounds) fresh peaches, peeled, pitted, and sliced.
I love the easy-release and portion size simplicity (and you can find them on Amazon for about $16), but if you don’t already have one, you don’t need to buy one just for this. Just substitute a regular tablespoon (or any spoon you want, really).
Strawberry Shortcake
You don’t need to be a pastry chef to master homemade Strawberry Shortcake. With some fresh berries, a little biscuit recipe know-how, and this foolproof shortcake recipe to guide you along, you’re all set to stun with this classic dessert recipe.
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Strawberry Cobbler
Ingredients
For the filling:
- 2 pounds fresh strawberries hulled and sliced (see note 1)
- 3 tablespoons granulated sugar
For the topping:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch Salt
- 1/2 cup butter softened (see note 2)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- vanilla ice cream for serving, optional (see note 3)
Instructions
- Preheat oven to 375 degrees. In a medium bowl, add strawberries and sugar. Stir to combine, then pour into a 9-inch square or round baking dish.
- In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
- Drop rounded tablespoons of batter over the strawberry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Notes
- Strawberries: Any combination of blackberries, blueberries, or cherries taste delicious in this cobbler. If you substitute strawberries, though, omit the orange juice.
- Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
- Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.
- Yield: This recipe makes about 6 cups of Strawberry Cobbler, enough for 6 (1-cup) servings.
- Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
- Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
