For a classic summer dessert, it’s hard to beat this old-fashioned strawberry cobbler recipe. Simple ingredients and a few minutes of prep come together to make a crowd-pleasing treat!
When you bake a cobbler, magic happens. The strawberries soften, becoming fantastically jammy and releasing their juices; the juices then bubble up and combine with the sugar to create a sticky, thick syrup. The batter bakes up supremely tender and buttery, with slightly crisp golden brown edges. I love the combination of textures and flavors. This is the BEST way to use fresh local strawberries!
Why You'll Love This Strawberry Cobbler Recipe
- The perfect summer dessert. Not only is it made with summer fruit, but a strawberry cobbler is also incredibly simple, making it the low-effort kind of recipe perfect for a lazy summer day.
- Customizable. While strawberries are the star of this recipe, consider it a template to tweak and play around with based on what looks good at the farmers market or what you have growing in your yard.
- Minimal ingredients, maximum flavor. With just a few pantry staples and fresh strawberries, you can whip up this cobbler in minutes.
- A crowd-pleaser. Whether you’re serving it at a family gathering, a barbecue, or simply enjoying it at home, this strawberry cobbler is sure to be a hit.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fresh strawberries – I love the smaller, sweeter berries you often find at farmers markets and u-pick farms, but any strawberries will work!
- Vanilla extract
- Almond extract – You can use extra vanilla extract if you don’t have this on hand, but I really love almond extract—it has an almost floral aroma to it and a cherry-like flavor.
- Granulated sugar
- Unsalted butter – Unsalted butter is key. You don’t want your strawberry cobbler to be salty!
- Flour – I have not tested this recipe with gluten-free flour, but I believe a gluten-free blend that’s formulated for measure-for-measure use would work.
- Baking powder
- Salt
- Milk – Any milk you have on hand.
- Heavy cream – For a rich, moist cobbler batter.
How to Make Strawberry Cobbler
- Prep. Preheat the oven to 350°F.
- Macerate the strawberries. Toss the strawberries with the extracts and sugar; let them sit for 30 minutes.
- Melt the butter. Set the butter in a baking dish and place the dish in a 350ºF oven for 5 minutes, or until the butter melts.
- Make the batter. Whisk together the dry ingredients, followed by the remaining wet ingredients.
- Assemble. Pour the cobbler batter into the baking dish, then add the strawberries over the top.
- Bake. Place the pan in the oven and bake for 1 hour.
Tips for Success
- Use fresh, ripe strawberries. The quality of your cobbler hinges entirely on the quality of your strawberries. Look for strawberries that are bright red, firm, and fragrant.
- Don't overmix the batter. When combining the ingredients for the batter, mix just until everything is incorporated. Overmixing can result in a tough crust rather than a tender, fluffy one.
- Distribute strawberries evenly. When spreading the strawberries over the batter, try to distribute them as evenly as possible so that each scoop of cobbler has a balance of fruit and crust.
- Check for doneness. Baking times can vary depending on your oven. You’ll know the cobbler is done when the crust is golden brown and the juices from the strawberries are bubbling up around the edges.
- Top it. Serve with a dollop of whipped cream (or coconut whipped cream) or a scoop of vanilla ice cream on the top.
Variations
- Swap in some other berries. A mix of strawberries, blackberries, and raspberries would make a delicious triple berry cobbler. Incorporating other fruit, like peaches, would also be delicious.
- Add some spices. Try adding cardamom, cinnamon, or nutmeg to the cobbler batter.
- Make it vegan. Use non-dairy milk and butter substitutes to make this cobbler vegan-friendly.
How to Store
If you have any leftover strawberry cobbler, store it in an airtight container in the refrigerator (or covered in the baking dish) for up to 3 days. You can eat leftovers cold, allow them to come to room temperature, or warm them up in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze this strawberry cobbler to enjoy later. To freeze, allow the cobbler to cool completely, then transfer leftovers to an airtight, freezer-safe container or wrap the top tightly. It can be stored in the freezer for up to 3 months; thaw in the refrigerator before reheating.
More Strawberry Recipes
- Strawberry Shortcake Ice Cream Bars
- Strawberry Mango Smoothie
- Gluten-Free Vegan Strawberry Shortcake
- 5-ingredient Chocolate Strawberry Truffles
- Strawberry Quinoa Breakfast Bowl
Strawberry Cobbler
For a classic summer dessert, it’s hard to beat this old-fashioned strawberry cobbler recipe. Simple ingredients and a few minutes of prep!
Ingredients
- 2 pounds fresh strawberries chopped
- 1 ½ teaspoon vanilla extract divided
- ¼ teaspoon almond extract
- 1 cup granulated sugar divided
- 1 stick unsalted butter
- 1 ½ cups flour
- 1 tablespoon baking powder
- A pinch of salt
- ¾ cup milk
- ½ cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- Toss the strawberries together with ½ teaspoon vanilla extract, the almond extract, and ¼ cup sugar. Let the mixture sit for 30 minutes.
- Place the butter in a 9X13-inch baking dish. Place the baking dish in the oven and bake for 5 minutes or until the butter has melted. Remove the baking dish from the oven and set aside.
- Whisk together the flour, baking powder, salt, and the remaining sugar. Add the milk, heavy cream, and 1 teaspoon vanilla. Mix until combined.
- Pour the cobbler batter into the baking dish. Spread it to the edges but do not mix. Scatter the strawberries over the top of the batter.
- Bake for 1 hour or until the batter is cooked through.
Notes
To store: If you have any leftover strawberry cobbler, store it in an airtight container in the refrigerator (or covered in the baking dish) for up to 3 days. You can eat leftovers cold, allow them to come to room temperature, or warm them up in the microwave.
To freeze: Allow the cobbler to cool completely, then transfer leftovers to an airtight, freezer-safe container or wrap the top tightly. It can be stored in the freezer for up to 3 months; thaw in the refrigerator before reheating.
Nutrition
Calories: 253kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 26mg | Potassium: 247mg | Fiber: 2g | Sugar: 21g | Vitamin A: 388IU | Vitamin C: 45mg | Calcium: 86mg | Iron: 1mg
