A fresh-from-the-oven strawberry cobbler is one of our favorite ways to use in-season strawberries. The summer fruit absolutely steals the spotlight in this recipe, but the tender, biscuit-like topping doesn’t fall far behind. Serve warm with a big dollop of whipped cream and an equal-sized scoop of ice cream, and you’ll win over eaters of any age.
Ingredients for Strawberry Cobbler
- Strawberries: Make sure to give your strawberries a thorough cleaning before hulling and chopping.
- All-purpose flour: You’ll need flour to thicken the strawberry filling and to make the cobbler topping. We don’t recommend subbing with a different flour.
- Butter: There’s a good amount of butter in this strawberry cobbler recipe, so you’ll really be able to taste it. It’s a good excuse to buy a high-quality butter brand from the store.
- Heavy whipping cream: The amount of fat in heavy whipping cream makes the cobbler topping tender and rich. Avoid swapping out the heavy whipping cream for a milk that’s lower in fat.
- Whipped cream: Buy a can of whipped cream or whipped topping (such as Cool Whip), or forgo the premade stuff and make your own whipped cream at home.
Directions
Step 1: Create the strawberry base
Preheat the oven to 350°F. Place the strawberries in a greased 9×9-inch baking dish. Sprinkle the strawberries with the sugar and the all-purpose flour, and toss well to coat the strawberries.
Step 2: Add the cobbler topping
In a small bowl, whisk together the flour, 2 tablespoons sugar, the baking powder and the salt. Using a fork or pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy whipping cream just until moistened. Spoon the cobbler topping over the strawberries. Sprinkle the tops with the remaining 1 tablespoon sugar.
Step 3: Bake
Bake the strawberry cobbler until the topping is lightly browned and the filling is bubbly, 35 to 40 minutes. Let the cobbler stand for 10 minutes before serving. Enjoy it warm with whipped cream if desired.
Editor’s Tip: Place a baking sheet on a separate rack underneath the cobbler to catch anything that may drip and ooze over.
Recipe Variations
- Swap in different fruits: No, you don’t have to just stick to strawberries! Swap out some or all of the strawberries for your favorite fruit. Bonus points if it’s in season.
- Grate in lemon zest: A little lemon zest grated into the strawberries subtly brightens the flavor. Just don’t get the bitter pith in—there are a few ways to grate zest to avoid that.
- Splash in extract: There’s a whole world of flavors that would make this strawberry cobbler recipe sing. Try vanilla extract, butter extract, rose water or orange blossom water. One teaspoon is all you’ll need.
- Prepare individual portions: Lightly grease some ramekins, and fill each until it’s half full of the strawberries. Add a scoop or two of the cobbler topping (do not fill over the ramekin’s top), sprinkle with the sugar, and place them on a baking sheet. Bake until the topping is lightly browned and the filling is bubbly. Start checking around the 25-minute mark.
How to Store Strawberry Cobbler
To store, cool the cobbler completely to room temperature, then cover the pan with storage wrap, or place slices in an airtight container. The strawberry cobbler can be kept in the fridge for up to four days.
Strawberry Cobbler Tips
Can I use frozen strawberries for strawberry cobbler?
Yes, you can use frozen strawberries for this cobbler. Just make sure to thaw them beforehand, drain the excess liquid, and pat them dry with a paper towel before using.
What’s the difference between a cobbler and a crisp?
The difference between a cobbler and a crisp is their topping. A cobbler recipe has more of a biscuit-like topping, whereas a crisp recipe has a streusel-like topping.
