Introduction

Oh, the smell of warm, sweet strawberries baking in the oven… does anything say “comfort” more than that? Today, we’re diving into a recipe that’s practically a hug in a baking dish: a classic Strawberry Cobbler. This isn’t just any dessert; it’s a trip down memory lane, a taste of sunshine, and best of all, it’s ridiculously easy to make. Seriously, even if you’re new to baking, you’ll whip this up like a pro. Get ready to impress yourself (and everyone you share it with!).

Why You’ll Love This Recipe

Fast: From pantry to oven in under 20 minutes!
Easy: Simple steps that anyone can follow.
Giftable: Bake it for a neighbor or a friend – it’s always a hit.
Crowd-pleasing: Who can resist warm berries and a fluffy, golden topping?

Ingredients

Let’s gather our goodies! The beauty of this cobbler is that it uses simple, everyday ingredients you probably already have on hand.

For the Strawberry Filling:

2 lbs. Fresh Strawberries, sliced (that’s about 4 and a half cups of pure strawberry joy!) – Fresh is best for that vibrant flavor.
1/3 cup Sugar – To sweeten those berries just right.
1 Tablespoon Butter – Adds a touch of richness to the filling.
1 Tablespoon Cornstarch – Our secret weapon to thicken the juices so it’s not too runny.
1 teaspoon Vanilla Extract – For that warm, classic aroma and flavor.

For the Cobbler Topping:

1 1/2 cups Flour – All-purpose flour is perfect here.
1 cup Sugar – Yes, more sugar, but it’s for the delicious topping!
2 teaspoons Baking Powder – This is what makes our topping light and fluffy.
1/2 teaspoon Salt – Balances out the sweetness beautifully.
12 Tablespoons Cold Butter (1 1/2 sticks), cut into cubes – Cold butter is key for a tender topping.
3/4 cup Buttermilk (or Heavy Cream) – Buttermilk adds a lovely tang, but heavy cream works in a pinch for an extra rich topping.
Sugar (for sprinkling on top) – A little extra sparkle and crunch never hurt!

How to Make It

Alright, let’s get our hands a little messy and make some magic happen!

Preheat your oven to 375°F (190°C). This gives it time to get nice and hot for baking.
Get the Strawberry Filling Ready: Grab a big bowl. Toss in your sliced strawberries, 1/3 cup of sugar, that tablespoon of butter, cornstarch, and vanilla extract. Give everything a gentle stir – we don’t want to mash our berries, just coat them in all that deliciousness. Now, pour this fruity mixture into your 9×13 inch baking dish. Spread it out evenly.
Time for the Cobbler Topping: In a separate big bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt. Make sure it’s all well combined.
Cut in the Butter: Now for the fun part! Add those cold, cubed butter pieces to the dry ingredients. You can use a pastry blender (my favorite!) or just your fingertips. Work the butter into the flour mixture until it looks like coarse crumbs, like you’re making pie crust. I always tell people to aim for pieces about the size of peas.
Add the Liquid: Pour your buttermilk (or heavy cream) into the bowl. Stir it all together just until it forms a thick, lovely batter. Don’t overmix – we want a tender topping.
Top it Off: Now, dollop spoonfuls of this cobbler topping evenly all over the strawberry filling in your baking dish. Don’t worry about making it look perfect; rustic charm is part of the appeal!
A Sprinkle of Sparkle: If you’re feeling fancy, sprinkle a little extra sugar over the top of the cobbler batter. It creates a lovely golden crust.
Bake Away! Pop that dish into your preheated oven and bake for about 35-45 minutes. You’re looking for a beautifully golden-brown topping and the strawberry filling should be happily bubbling around the edges.
Cool Down: Let your amazing cobbler cool for at least 10-15 minutes before diving in. This helps the filling set up a bit. Serve it warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream. Pure bliss!

Substitutions & Additions

This recipe is fantastic as-is, but if you’re feeling adventurous, here are some ideas:

Berry Bonanza: Feel free to mix in other berries like blueberries, raspberries, or blackberries along with the strawberries.
Citrus Zest: Add the zest of half a lemon or orange to the strawberry filling for a brighter flavor.
Spice it Up: A pinch of cinnamon or nutmeg in the topping can add a lovely warmth.
Nutty Crunch: For extra texture, stir in 1/4 cup of chopped pecans or almonds into the topping mixture.
Almond Extract: Swap out half the vanilla in the filling for almond extract for a different, delightful flavor profile.

Tips for Success

A few little tricks to ensure your cobbler is absolutely perfect every time.

Cold is Key for the Topping: Make sure your butter and buttermilk (or cream) are nice and cold when you’re making the topping. This is what gives you that lovely, flaky texture.
Don’t Overwork the Batter: For the topping, just mix until it comes together. Overmixing can make it tough.
Adjust Sweetness: If your strawberries aren’t very sweet, you might want to add a little more sugar to the filling. Taste a strawberry before you start!
Prep Ahead: You can prepare the strawberry filling and store it in the fridge, covered, for up to a day. Just make the topping right before you bake for the best results.

How to Store It

Leftover cobbler? Lucky you! Cover the baking dish tightly with plastic wrap or transfer it to an airtight container. It’s best enjoyed within 2-3 days when stored at room temperature, or up to 5 days in the refrigerator. Reheat gently in the oven or microwave. It’s also pretty darn good cold, straight from the fridge!

FAQs

Can I use frozen strawberries?

Yes, you can! Thaw them first and drain off any excess liquid before mixing them with the other filling ingredients. You might need to add a little more cornstarch if they seem very watery.

What if I don’t have buttermilk?

No worries! You can easily make a substitute by pouring 1 tablespoon of lemon juice or white vinegar into a measuring cup, then adding enough milk to reach the 3/4 cup line. Let it sit for 5-10 minutes until it looks a bit curdled. Or, as mentioned, heavy cream works wonderfully for a richer topping.

How do I know when the cobbler is done?

You’re looking for a gorgeous golden-brown crust on the topping and the strawberry filling should be visibly bubbling around the edges. A toothpick inserted into the topping should come out clean.

Can I make this in smaller dishes?

Absolutely! You can divide the filling and topping into individual ramekins or small oven-safe bowls for a charming personal-sized treat. Adjust the baking time as needed, as smaller dishes will bake faster.

Strawberry Cobbler

A classic, easy-to-make strawberry cobbler recipe with a fluffy, golden topping, just like Grandma used to make.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Servings 8 servings

Equipment

9x13 inch baking dish
Large bowl for filling
Large bowl for topping
pastry blender or fingertips

Ingredients

Strawberry Filling

2 lbs. Fresh Strawberries sliced
0.33 cup Sugar for filling
1 Tablespoon Butter for filling
1 Tablespoon Cornstarch for filling
1 teaspoon Vanilla Extract for filling

Cobbler Topping

1.5 cups Flour all-purpose
1 cup Sugar for topping
2 teaspoons Baking Powder
0.5 teaspoon Salt
12 Tablespoons Cold Butter 1 1/2 sticks, cut into cubes
0.75 cup Buttermilk or Heavy Cream
Sugar for sprinkling on top

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, toss sliced strawberries with 1/3 cup sugar, 1 tablespoon butter, cornstarch, and vanilla extract. Gently stir to coat.
Pour the strawberry mixture into a 9x13 inch baking dish and spread evenly.
In a separate large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
Add cold, cubed butter to the dry ingredients and cut it in using a pastry blender or fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
Pour buttermilk (or heavy cream) into the bowl and stir just until a thick batter forms. Do not overmix.
Dollop spoonfuls of the cobbler topping evenly over the strawberry filling in the baking dish.
Sprinkle a little extra sugar over the topping, if desired.
Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbling.
Let the cobbler cool for at least 10-15 minutes before serving warm.

Notes

Serve warm, optionally with vanilla ice cream or whipped cream. Leftovers can be stored covered at room temperature for 2-3 days or in the refrigerator for up to 5 days.