Strawberry Cobbler is one of those easy, crowd-pleasing desserts that tastes like summer in every bite. The berries bake into a rich, jammy filling, while a simple poured batter rises around them to form a golden, buttery crust. Whether you’re using fresh strawberries from the farmers market or frozen ones from your freezer, this cobbler comes together fast and disappears even faster. It’s the kind of recipe that feels right at home on a Sunday table or at a backyard cookout.
With our secret touches, you’ll soon be making the best strawberry cobbler you’ve ever tasted!
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
The strawberry cobbler that’s so easy you’ll make it every week
As a fourth-generation Southern cook, I’ve made hundreds of cobblers over the years, and this strawberry cobbler may be my favorite. It’s a simple, timeless, easy dessert that’s delicious enough and pretty enough for you to serve on any occasion.
Why make my strawberry cobbler
This cobbler is fabulous whether served warm or at room temperature, so it’s a great make-ahead recipe and the perfect dish to take somewhere — use it for a dinner party dessert or take it to your church potluck.
You’ll spend about 20 minutes putting together a classic Southern dessert that folks will want to fight over.
There are a few secrets to this easy cobbler recipe, which I’ll share below in the steps. And don’t worry — there’s nothing fussy about this recipe.
You probably have everything you need right in your pantry. That’s the beauty of most old Southern recipes. They’re simple and use common ingredients.
I hope you make this recipe. I think you’ll love it!
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.
Testing results
We’ve tested this recipe using fresh strawberries and frozen strawberries. We believe the taste is best with fresh strawberries, but frozen strawberries do work with a little extra effort.
Frozen strawberries can be a great substitute and often come pre-sliced, which is a nice little shortcut.
You’ll want to thaw them before using them and drain the excess juice. When you macerate strawberries, they will produce more juice, and you don’t want to have too much liquid.
Then proceed with the steps listed.
You can also substitute other fruits for the strawberries. I have specific recipes for Southern Peach Cobbler and my easy Blackberry Cobbler, but peaches or blackberries, blueberries, raspberries, or a mixture would also work well in this recipe.
When making fruit cobblers, it’s hard to go wrong!
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!
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Strawberry Cobbler Recipe
Ingredients
- 1 stick unsalted butter
- 4 cups sliced strawberries
- 1 ¼ cups granulated sugar, divided
- 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°.
- Melt the butter in a 13×9 inch baking dish or 10-inch cast iron skillet. Stir in ¼ cup granulated sugar with the strawberries and set aside.
- Whisk together the flour, baking powder and salt, then add the remaining cup of granulated sugar and whisk until well blended. Slowly stir in the milk and 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 the brown sugar over the top then bake for 45 mins to one 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.
If your fruit is very ripe and juicy, you can add a little cornstarch when macerating the berries. It’s also important to cook the cobbler long enough and hot enough so the filling gets hot and bubbly.
UPDATE NOTES: This post was originally published on March 17, 2011, and was updated on April 11, 2025, with one or more of the following: step-by-step photos, video, an updated recipe, or new tips.
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 just made this cobbler and it was AMAZING!!!!! thanks for sharing!!!
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.