Strawberry Cobbler

This scrumptious, easy Strawberry Cobbler combines fresh sun-ripened strawberries in a buttery, tender, sweet cake topping. It is one of our favorite spring and summer desserts and an extra special treat when served à la mode or with fresh whipped cream.

With just a few simple ingredients, this strawberry cobbler recipe is the perfect summer dessert. Impress your family and friends with this easy-to-follow recipe. I love to serve it on Sundays when the whole family gathers for dinner. If you like this recipe, try my blueberry, cherry, apple, and peach cobblers.

Ingredient Notes with Substitutions

See the complete list of ingredients on the recipe card below.

• Butter: If using salted butter, eliminate the added salt.
• Milk: Preferably whole or 2%.
• Vanilla Extract: Use the pure stuff, please.
• Strawberries: I prefer fresh strawberries, but you can use frozen ones; thaw them first, then drain any excess liquid and pat them dry.
• Lemon Juice: Use fresh lemon juice.

How to Make Strawberry Cobbler

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Melt the butter in a skillet.
2. Whisk the sugar, flour, baking powder, and salt. Then stir in the milk and vanilla extract until combined.
3. Add the strawberries, cornstarch, and lemon juice to a bowl and toss to coat.
4. Pour the batter over the melted butter and spoon the strawberries over the top.
5. Bake until the crust is golden brown.

Cook’s Tips

• Slice the strawberries in half so there is still some texture and substance, as they tend to break down quickly when cooked.
• Use a 9×9-inch baking dish if you don’t have a 10-inch cast iron skillet. 
• This recipe is delicious with a scoop of vanilla ice cream or fresh whipped cream.
• Don’t stir the strawberries into the batter. Just drop them on top as evenly as possible.
• Place a baking sheet covered with aluminum foil on the rack below to catch any bubbling drips. 
• For best results, bake this recipe the same day it is enjoyed while the strawberries still have plenty of texture and the cobbler is buttery and tender.
• Let the cobbler cool for about 15 minutes after removing it from the oven so the cobbler can settle and the syrup can thicken.
• Allow the cobbler to cool completely before covering it with a wrap. You don’t want any added moisture.

More Strawberry Recipes

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