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This Easy Strawberry Cobbler is the ultimate summer recipe! It is a classic, Southern batter-style dessert that features juicy, sun-ripened strawberries baked under a sweet, buttery cake-like topping. If you prefer a soft, fluffy cobbler over a biscuit-style one, this is the only recipe you need. It’s a dump and bake miracle that is perfect with a big scoop of vanilla ice cream or a dollop of fresh whipped cream.
Looking for a sweet and juicy dessert to enjoy this summer? Look no further than strawberry cobbler! This classic dish features fresh strawberries baked with a sweet and buttery cake batter, creating a mouthwatering treat that’s perfect for any occasion. Whether you’re hosting a backyard barbecue or just want to treat yourself to something delicious, this strawberry cobbler recipe is sure to satisfy your sweet tooth. So grab a spoon and get ready to indulge in a dessert that’s as beautiful as it is delicious!
What makes this the best strawberry cobbler recipe is the unique pancake batter topping. Unlike traditional cobblers that use a heavy dough, this batter is whisked together and poured directly over the berries. As it bakes, the batter expands and creates a golden, slightly crisp crust while the strawberries underneath break down into a thick, jammy filling. It’s an old-fashioned technique that results in a perfectly balanced bite of fruit and cake every time.
This easy 55-minute strawberry cobbler yields 8 servings and features a batter-style topping made with melted butter, milk, and flour. The recipe requires 4 cups of fresh chopped strawberries and is baked in a 9-inch pie dish or square pan. This classic summer dessert contains is best served warm with ice cream.
Ingredients in Strawberry Cobbler
- The cobbler part of the recipe uses all-purpose flour, sugar, baking powder, and salt and is similar to a pancake batter (with more sugar for sweetness).
- I always use unsalted butter, but salted butter can be substituted by omitting added salt.
- Any kind of milk works (regular, low-fat or fat free, or even nondairy milk)
- Because strawberries are high in water, this recipe avoids extra thickeners like cornstarch. Instead, the flour in the batter absorbs the natural juices released by the fruit during the 40-minute bake time. To ensure your cobbler isn’t watery, use only fresh strawberries and avoid frozen ones, which release significantly more liquid and can cause the batter to become gummy.
- You can also use ANY kind of fresh berry in this recipe!
- For a successful batter-style cobbler, the batter should have the thickness of a heavy pancake batter. This density is intentional; if the batter is too thin, it will sink into the fruit and become soggy. If it’s too thick, it won’t spread properly to create that iconic “cobbled” look. When poured over the strawberries, it should sit on top of the fruit rather than mixing into it.
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Dorothy’s Expert Tips for Cobbler
- Baking at 350°F allows the fruit to soften at the same rate the batter rises. You’ll know the cobbler is perfectly finished when the top is a deep golden brown and the edges where the batter meets the fruit are bubbling. If you pull it too early, the center of the cake layer may remain undercooked and doughy.
- If your cobbler is still wet after baking and cooling, it might be because you used a lower fat milk. Whole milk is always best, and any kind of milk can be substituted, but the less fat in the milk the thinner the batter will be, causing a wetter final product.
- Remember that the batter should have the thickness of a thicker pancake batter. This is to act as a lid to steam the strawberries underneath while browning the top.
Easy Strawberry Cobbler Recipe
Recipe Video
Ingredients
- 1 cup (124g) all purpose flour
- 4 tablespoons (57g) unsalted butter melted
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (177ml) milk
- 4 cups chopped strawberries or other fruit
Instructions
- Preheat oven to 350°F.
- Stir together flour, melted butter, sugar, baking powder, and milk. The batter will resemble a thick pancake batter.
- Place chopped strawberries or fruit in a 9-10” pie dish (you can also use a 9” round or 9” square). Sprinkle with extra sugar as desired.
- Pour the batter over the strawberries. Bake for 20-30 minutes or until the batter is cooked through and golden brown.
- Serve with ice cream or whipped cream. It’s best warm served the day it’s made but can also be eaten for up to 2 days, store tightly covered in the refrigerator.
Recipe Notes
- Use any kind of sweetener you like. This recipe was tested with 1/2 cup Splenda in lieu of the sugar, but you could also use Swerve granulated in an equal amount.
- This is best eaten within 2 days, I don’t recommend freezing it.
Recipe Nutrition
How to Make Strawberry Cobbler
- I whisk my wet ingredients then stir in the butter. Using melted butter makes it so easy.
- Don’t want to use butter? Use oil instead! You can also use nondairy milk if you prefer.
- Add your fresh cut strawberries (or any fruit, really) into the bottom of your dish and pour the batter on top.
- The cobbler is done when a toothpick comes out clean.
FAQs
Fresh strawberries are highly recommended for the best texture. Frozen berries release too much water, which can make the batter-style topping soggy or prevent it from cooking through properly.
This usually happens if the batter is over-mixed, if you used a lower fat milk, or if the strawberries were too wet. Stir the batter until just combined to keep it light and fluffy.
Absolutely! This versatile batter works perfectly with peaches, blackberries, or blueberries.
Yes, this recipe has been tested successfully with granulated Splenda or Swerve. Use an equal 1:1 ratio for the sugar in the batter.
I’ve made this several times for our church coffee hour and it’s always a big hit. I have one in the oven now that I added kiwi to. I can hardly wait to try it! Thank you for sharing your easy but scrumptious recipes!
I love your site and recently came across this recipe when looking to use up a thing of strawberries fast. It’s great also because it uses pantry staples. It was so good and my kids keep raving about it!! I’m going to try with peaches next 😄. Just a note, I used regular sugar (so differed from original) and both times it took 35 mins to bake. Thanks again for being my fav. Food blog 😄😄
I don’t want to use Splenda. How much sugar should I use?
How much regular sugar please?
How much real sugar would I use for this as a substitute?
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