This post may contain affiliate links. For more information, read my disclosure policy.
Easy strawberry cobbler is the perfect summer recipe for beginner bakers and experts alike. The cobbler is like a cake batter with tons of fresh strawberries. This is the perfect dessert with ice cream on top!
Table of Contents
What is Strawberry Cobbler?
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!
Why you’ll love this recipe
- Perfect with fresh strawberries all season long
- This is very similar to a crazy crust pie with a cake-like batter
- Don’t have strawberries? Use any berry or summer fruit you like!
- I’ve tested this recipe with granulated sugar and Splenda, in case you prefer a lower sugar dessert.
Ingredients Needed
- Flour – all-purpose flour is best for cobbler
- Butter – I always use unsalted butter, but salted butter can be substituted by omitting added salt.
- Milk – Any kind of milk works (regular, low-fat or fat free, or even nondairy milk)
- Chopped fresh strawberries or other fruit, I don’t recommend frozen fruit for this.
How to Make Strawberry Cobbler
- Preheat: Preheat your oven to 350°F.
- Combine ingredients: In a mixing bowl, stir flour, Splenda, melted butter, and milk together until well combined. Once mixed, the batter should look somewhat like pancake batter.
- Assemble: Arrange the chopped strawberries in a pie dish (9 to 10 inches in size) and sprinkle with extra Splenda if you like. Then, pour your batter evenly over the arranged strawberries.
- Bake: Bake the cobbler for twenty to thirty minutes at 350°F. You’ll know its done wen the batter is cooked through and golden brown.
Expert Tips
- This recipe is best served warm the day it’s made, but it can be stored in the refrigerator for up to two days.
- Serve it with vanilla ice cream
FAQs
Yes, strawberry cobbler needs to be refrigerated.
Yes, strawberry cobbler can be frozen; that being said, freezing and reheating the cobbler will significantly change the texture of the cobbler. I recommend just eating the cobbler fresh.
Easy Strawberry Cobbler
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 Video
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
Other Cobbler Recipes
Last Updated on May 19, 2023
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?
Featured In