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.

Course Dessert

Cuisine American

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Prep Time 15

Cook Time 40

Servings servings

Calories 458kcal

Author Beth Pierce

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