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.
- Melt the butter in a skillet.
- Whisk the sugar, flour, baking powder, and salt. Then stir in the milk and vanilla extract until combined.
- Add the strawberries, cornstarch, and lemon juice to a bowl and toss to coat.
- Pour the batter over the melted butter and spoon the strawberries over the top.
- 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
Easy Strawberry Cobbler Recipe
An easy Strawberry Cobbler made with fresh strawberries and a buttery tender cake topping. For an over-the-top taste sensation, enjoy this cobbler a la mode or with fresh whipped cream.
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Servings: 6 servings
Calories: 458kcal
Ingredients
- ½ cup unsalted butter
- 1¼ cups granulated sugar
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 lbs fresh strawberries hulled and halved
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees.
- Place ½ cup of butter in a 10-inch cast iron skillet and melt it in the oven. This will only take a few minutes, so keep an eye on it.
- Meanwhile, whisk the sugar, flour, baking powder, and salt together in a medium bowl. In a measuring cup, stir together the milk and vanilla extract. Add the milk mixture to the dry ingredients and whisk just until combined.
- In a large bowl, add the strawberries, sprinkle with the cornstarch, and drizzle with the fresh lemon juice. Toss the strawberries to coat.
- Pour the batter over the melted butter and spoon the strawberry mixture as evenly as possible over the top. Place a baking sheet covered with aluminum foil on the rack below to catch any bubbling drips. Bake for 60-70 minutes or until the crust is golden brown and the strawberry mixture is bubbly.
- Cool the cobbler on a wire rack for 15 minutes before serving. Top with a scoop of vanilla ice cream or fresh whipped cream.
Notes
- Leave it out for up to 2 hours at room temperature, then store it in the refrigerator in an airtight container or well-wrapped. Store leftovers in the refrigerator in an airtight container in the refrigerator for up to 3 days.
- To freeze, first cool completely. Then, transfer to a heavy-duty freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat it at reduced power in the microwave.
Nutrition
Calories: 458kcal | Carbohydrates: 74g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 223mg | Potassium: 325mg | Fiber: 4g | Sugar: 51g | Vitamin A: 557IU | Vitamin C: 90mg | Calcium: 142mg | Iron: 2mg
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Melanie
What a good looking dessert and strawberries are my fav too, so deffo trying this one out.
Candie
I had this cobbler warm out of the oven with herbal tea. What a delicious treat. I will make it again.
Tammy
I love berry cobblers! What a delicious and beautiful end of summer treat to make!
Sue-Tanya Mchorgh
This Strawberry Cobbler sounds like a slice of summer heaven! 🍓🌞 The combination of fresh strawberries in a sweet, buttery crust is making my mouth water. And serving it a la mode or with fresh whipped cream? Pure indulgence! Sunday family
Lily
This is a really great cobbler. It baked up perfectly. Tasty strawberries with pastry and a bit of whipped cream, always goes down well.
Lisa
This sounds so good! I’ve never tried it with strawberries before, so I will give this a try when it gets a little cooler out and I am ready to turn on the oven again.
Janey
Love, love, love this strawberry cobbler. It is pure heaven and a must try for strawberry lovers.
Cindy
What a beautiful cobbler pie! I love that your recipe is made from scratch. Will try it in my kitchen.
Ally
This was so easy to make and absolutely delicious!
Beth Pierce
Thanks, Ally! So glad that you liked it.
Erin
Looks impossible to resist! Can’t wait to make this!