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Strawberry Cobbler is one of my favorite ways to use up a big flat of summer berries, mostly because it comes together in one dish with staples you already have. My secret is sprinkling brown sugar over the top right before it goes in the oven, which gives the crust a little extra caramelized flavor. It works with fresh strawberries or frozen, so you can make it long after strawberry season ends.
I want to thank you for sharing this recipe. I’ve been married to a Southern boy for 44 years and out of the blue before New Year’s he asked me if I could make some strawberry cobbler like his Mama used to make.
He’d never mentioned it in 44 years and I’ve never eaten strawberry cobbler. His mom’s been dead for 10 years – so no hope to get the recipe from her.
I found this recipe on your blog and made it for our New Year’s dessert. Last week, he brought home another big box of gorgeous strawberries and so we had strawberry cobbler TWICE in less than a month.
Sure glad one of my resolutions was losing weight!
BARBIE
As a fourth-generation Southern cook, I’ve made more cobblers than I can count over the years, and I get requests for this strawberry one every summer. It’s so easy to make, it travels well to a potluck or a dinner party, and it’s just as good at room temperature as it is warm from the oven.
My secret special touch is the brown sugar sprinkled over the top. It’s a small thing, but it adds a caramelized note to the crust that I just love.
Testing results for strawberry cobbler
- Fresh vs frozen strawberries: I’ve tested this cobbler both ways. Fresh berries taste best when they’re in season and naturally sweet. Frozen work well the rest of the year, as long as you thaw and drain them first so the filling doesn’t turn watery.
- Very juicy berries: When the strawberries are especially ripe and juicy, I stir a little cornstarch in while they macerate. It keeps the filling from getting runny without changing the flavor.
I hope you make this recipe. I think you’ll love it!
Tips for strawberry cobbler
- Don’t stir once the batter and the berries are in the dish. The layers are what let the crust rise up around the fruit as it bakes.
- Don’t skip the brown sugar sprinkled over the top. It’s the step that gives the crust its caramelized edge.
- Bake until the crust is golden brown and the juices are bubbling, then check that the center is set, not just the edges.
- Let the cobbler rest for a few minutes after it comes out of the oven so the juices settle before you serve it.
Related 📖 ➡️ How to cook and bake with strawberries
Using frozen strawberries
Frozen strawberries work well when fresh ones aren’t in season. Thaw them completely first, then drain the excess juice and pat them dry. Too much liquid is the main thing that turns a cobbler watery. Once they’re drained, use them just like fresh berries and follow the recipe as written.
Ingredient notes
The beauty of most Southern recipes is that they use simple ingredients that can be found at almost any grocery store. Here are a couple of things to be aware of:
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Fresh Strawberries: While you can use frozen strawberries, this cobbler is best in the summertime, when fresh berries are plentiful and naturally sweet strawberries are available.
Whole Milk: I prefer whole milk when baking because the fat adds extra flavor.
How to make strawberry cobbler
Step One. Prepare the strawberries.
Macerate your strawberries in a little sugar while you mix up the batter for the crust.
Step Two. Make the crust.
Melt the butter in the baking dish while the oven is preheating. In a medium bowl, whisk together the dry ingredients (except the brown sugar), then stir in milk.
Gently pour this mixture over the melted butter.
Step Three. Put it together.
Drop the strawberries and their juice onto the batter. It doesn’t have to be perfect!
Step Four. The secret!
Sprinkle brown sugar over the strawberry mixture. It’s just enough to add amazing flavor!
Step Five. Bake and eat!
Bake until the crust is golden brown, then remove it from the oven and let it rest for a bit so the juices can settle. And now enjoy!
What to serve with cobbler
Warm strawberry cobbler with a scoop of vanilla ice cream is a classic, and it’s how we serve it most often. Whipped cream works too, or you can eat it plain at room temperature. If you like this one, my Southern Peach Cobbler and Blackberry Cobbler use almost the exact same easy method with different fruit.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Strawberry Cobbler Recipe
Equipment
Ingredients
- 1 stick unsalted butter
- 1 ¼ cups granulated sugar, divided
- 4 cups sliced strawberries
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350 degrees F. Melt 1 stick unsalted butter in a 13×9 inch baking dish or 10-inch cast iron skillet. Stir in ¼ cup granulated sugar with 4 cups sliced strawberries and set aside.
- Whisk together 1 cup all-purpose flour, 2 teaspoons baking powder and 1/4 teaspoon salt, then add the remaining cup of granulated sugar and whisk until well blended. Slowly stir in 1 cup whole milk and 1 teaspoon vanilla extract.
- Once butter is melted, slowly pour in the batter over the butter but do not stir.
- Then gently spoon the strawberries and any accumulated juices over the mixture and DO NOT STIR.
- Sprinkle 1 tablespoon brown sugar Sprinkle 1 tablespoon brown sugar over the top, then bake for 45 minutes to 1 hour until golden brown. Serve hot or room temperature with vanilla ice cream.
Nutrition
Questions and tips
Is this even a question? Vanilla ice cream!
Feel free to store the strawberry cobbler on the counter for the first day. After that, if you still have leftovers, cover them with plastic wrap or place them in an airtight container and keep them in the refrigerator for 3-4 days.
If you want to serve the leftovers warm, reheat them in the microwave or oven, or just bring them to room temperature.
You can freeze strawberry cobbler for up to three months. Place it in an airtight container in the freezer.
Yes. A 10-inch cast-iron skillet works in place of the baking dish. Melt the butter right in the skillet, then build the cobbler the same way. The edges may brown a little faster, so keep an eye on it toward the end.
Cobbler needs the full baking time for the batter in the center to cook through, so give it the whole 45 minutes to an hour and check that the middle is set, not just the edges. Ovens run differently, so you also might want to invest in an oven thermometer.
I don’t recommend it. Canned pie filling is much sweeter and thicker than macerated fresh or frozen strawberries, and it would change the texture of the cobbler. Stick with fresh or frozen strawberries!
Could strawberry pie filling be used in this recipe?
I would not use strawberry pie filling.
my family loved it
I’m so glad! Thank you.
Yummy
I’d made a peach cobbler in the past, and decided to try this one instead as a means of earning points with my partner’s family when meeting them the first time. Sure enough, major points were earned. It was a total hit and totally delicious. Thank you for sharing!
You are so welcome! I’m glad it went well!
I just made this cobbler and it was AMAZING!!!!! thanks for sharing!!!
Andrea,
I’m so glad you enjoyed it!
I want to thank you for sharing this recipe. I’ve been married to a Southern boy for 44 years and out of the blue before New Year’s he asked me if I could make some strawberry cobbler like his Mama used to make. He’d never mentioned it in 44 years and I’ve never eaten strawberry cobbler. His mom’s been dead for 10 years – so not hope to get the recipe from her.
I found this recipe on your blog and made it for our New Year’s dessert. Last week, he brought home another big box of gorgeous strawberries and so we had strawberry cobbler TWICE in less than a month. Sure glad one of my resolutions was losing weight!
Barbie, I’m so glad you let me know this. Love, love knowing that a recipe can bring back memories from long ago…although I sure can’t compete with anything somebody’s Mama used to make! Thanks for visiting In a Southern Kitchen. Hope you have a wonderful day.