This delicious strawberry cobbler recipe is made with fresh OR frozen strawberries! It’s an easy, perfectly sweet dessert—get ready to fall in love with this homemade cobbler!
Is there anything better than a warm cobbler with fresh fruit and a big scoop of vanilla ice cream? I don’t think so, Cousins! I have so many recipes for fruit cobblers on my blog; it was just a matter of time before I shared yet another one. You’ve watched me make blackberry cobbler, blueberry cobbler, and peach cobbler. Now, it’s time for an easy strawberry cobbler recipe!
My son absolutely loves strawberries, so of course, this is his all-time favorite cobbler recipe. I’m about to let you in on a little secret… if you’ve read about (or tried) any of my other strawberry desserts before, you probably know I’m allergic to strawberries! I can’t have anything with real strawberries in it. So, while I can’t partake in enjoying this delicious cobbler myself, it would be rude of me to deprive my cousins of it!
Ingredients for Homemade Strawberry Cobbler
This easy strawberry cobbler can be made with fresh or frozen strawberries and a few additional simple ingredients you probably already have on hand. Here’s everything you need:
- Strawberries: I use fresh strawberries, but you can easily use frozen—make sure they’re fully thawed beforehand!
- Flour, Sugar, Baking Powder, and Salt: the core dry ingredients for the cobbler base—a sweet and fluffy cake-like cobbler.
- Eggs, Milk, and Vanilla Extract: the wet ingredients you need for a perfectly sweet, moist cobbler.
- Butter: a necessary fat for baking; it adds structure to the cobbler for the perfect crumb.
What are the best strawberries to use in homemade strawberry cobbler?
The great thing about this recipe is that it doesn’t require fresh strawberries. In fact, I encourage you to use frozen strawberries… simply so you can experience this delicious dessert! If it’s strawberry season, you want those delicious, juicy, ruby-red strawberries from the grocery store. Have you picked your own strawberries? Even better! If you’re using frozen, I highly encourage using regular whole frozen strawberries from the frozen fruit aisle. You should not use frozen strawberries in juice—those have far too much liquid.
Can I make this strawberry cobbler with Bisquick?
If you want to go the semi-homemade route, you can use Bisquick instead of making a from-scratch cobbler layer. Bisquick baking mix has all the necessary ingredients—it would replace the all-purpose flour, baking powder, and salt in this recipe. You would still need eggs, sugar, butter, and vanilla.
How to Make Strawberry Cobbler from Scratch
Ready to learn how to make this easy cobbler recipe? It couldn’t be any easier! You can find the complete directions and ingredient measurements in the printable recipe at the bottom of this post.
- In a large bowl, cream room-temperature unsalted butter together with the sugar. Then add in the egg and vanilla extract and mix until combined.
- Mix the flour, baking powder, and salt in a medium bowl. Whisk to combine.
- Mix half of the dry ingredients with the wet ingredients, add half the milk, mix, and repeat. All ingredients should be mixed until smooth with no lumps, but DON’T overmix, or you’ll have a dense, tough cobbler batter.
- Transfer the cobbler batter to a prepared baking dish (greased with butter or baking spray) and smooth it out.
- Add a layer of strawberries on top of the batter. Resist the urge to mix the strawberries into the batter—the cobbler crust will rise as it bakes, enveloping the juicy strawberries into a moist, cakey layer.
- In a small bowl, make the cobbler topping by mixing flour, sugar, and crumbled cold butter chunks. Sprinkle the mixture over the top of the cobbler.
- Bake the cobbler in a preheated oven for about 45 minutes, until the top of the cobbler is bubbly and golden brown.
There you have it! It’s a delicious treat that’s perfect any time of year. There’s nothing quite like a fresh strawberry cobbler served with a little vanilla ice cream. With minimal effort, you can have this homemade strawberry cobbler whenever you want.
Strawberry Cobbler Recipe Tips & FAQs
This is already a pretty simple recipe, but these tips will make it even better.
- If your strawberries aren’t quite sweet enough, you can macerate them with sugar. Use granulated white sugar or brown sugar for an extra boost of sweetness.
- Add brightness to the strawberries with some lemon juice! The sweet and tangy citrus will enhance the flavors of the strawberries, especially if they’re a bit out of season.
- You can use whole milk or 2% milk in this recipe. I recommend both over skim milk, as it’s too watery for my taste. You can easily swap out dairy milk for a non-dairy alternative as well.
- If you don’t have a baking dish, you can easily make a skillet strawberry cobbler using a cast iron skillet. The recipe doesn’t change at all!
- If you want to use a larger baking dish (like a 9×13), double the recipe, or the cobbler crust will be too thin.
- Let it REST before serving! I know it’s oh-so-tempting to dig into the warm strawberry cobbler immediately. But letting it rest will allow all those sweet, sugary juices to soak back into the cobbler… and that is worth waiting for!
What other fruits go with strawberries? Can I add other fresh berries to this cobbler?
There are plenty of summer berries and fruits that pair with strawberries. You can mix blackberries, blueberries, or even blackberries into this recipe to make a mixed berry cobbler. Strawberries pair even better with lemon. A bit of lemon juice mixed into the sugary strawberry mixture or some lemon zest on the strawberry cobbler topping is the perfect addition.
Why is my strawberry cobbler soggy?
If the center of the cobbler isn’t fully baked or set, it may be because there’s too much extra liquid. This could happen if you didn’t properly thaw frozen strawberries or if the strawberries were a little too juicy. To avoid this, lightly coat the strawberries in cornstarch before adding them to the cobbler batter. If you need to bake the strawberry cobbler longer, cover the baking dish with aluminum foil to avoid burning the top crust.
Why is my strawberry cobbler crust tough?
If your strawberry cobbler doesn’t have that light and fluffy crumb or feels heavy and dense, you likely overmixed the batter. This can easily happen if you use an electric mixer instead of mixing the batter by hand. You only need to mix the cobbler batter until the ingredients are just combined and there are no lumps. Sifting dry ingredients like sugar, flour, and baking powder can also help avoid lumps in the ingredients.
Is cobbler dough the same as a pie crust?
No, it sure ain’t! This cobbler crust is a lot like quick bread or cake-like; it’s light and fluffy, thick, sweet, and buttery. A pie crust is flaky and thin. Any cobbler made with a pie crust is teetering on pie territory.
How to Store Leftover Strawberry Cobbler
Strawberry cobbler will last in the fridge for 3-4 days when stored in an airtight container. You can also freeze leftovers for 2-3 months, although the texture of the cobbler might change when thawed and reheated.
More Strawberry Recipes to Try
Just because I can’t enjoy fresh strawberries doesn’t mean y’all can’t indulge in my delicious strawberry desserts. Here are some ideas if you’re wondering what to do with fresh or frozen strawberries!
- Creamy Strawberry Shortcake Cups
- Easy Strawberry Lemonade
- Strawberry Pink Moscato Cake
- Strawberry Rhubarb Pie Recipe
- Strawberry Shortcake Cheesecake
- Strawberry Lemonade Dream Pie
Loved this recipe? Be sure to share and save the recipe on Pinterest! Keep up with Rosie and I Heart Recipes on social media—you can find me on Facebook, Instagram, and Pinterest, and check out my cookbooks!
From-Scratch Strawberry Cobbler Recipe
Strawberry Cobbler Batter
- Preheat oven to 350°. Grease a 8 x 8 baking pan and set aside.
- Add the softened butter and sugar in a large mixing bowl. Cream together with an electric mixer on medium speed.1/4 cup unsalted butter, 3/4 cup granulated sugar
- Add the egg and vanilla extract and mix for an additional 30 seconds. Set aside.1 large egg, 2 tsp vanilla extract
- In a medium mixing bowl, whisk together the flour, baking powder and salt. Mix in half of the dry ingredients to the creamed butter.1 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt
- Add in 1/4 cup of the milk and stir until mixed. Add the remaining flour and the remaining milk. Stir again until all of the ingredients are wet.1/2 cup milk
- Transfer the batter to your greased pan, and even the batter out.
- In a small bowl, whisk together 1/4 cup flour and 1/4 cup sugar. With a pastry blender or using 2 forks, cut in the chilled butter slices until crumbly.1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup cold unsalted butter
- Place a layer of strawberries on top of the batter, cut side facing down.2 cups fresh or frozen strawberries
- Sprinkle the crumbly mixture on top of the strawberries.
- Bake at 350° for 45 minutes, or until an inserted toothpick comes out clean.
- Let the strawberry cobbler cool down.
- Serve, and enjoy with ice cream!