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Strawberry Cobbler Recipe

A quick and easy Southern crowd-pleaser made with fresh strawberries.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 servings
Calories: 328kcal
Author: Lucy

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 13x9 inch baking dish or 10-inch cast iron skillet. Stir in ¼ cup granulated sugar with 4 cups sliced strawberries and set aside.
    A bowl of sliced strawberries being mashed with sugar using a potato masher. A bunch of strawberries sits in a basket in the background.
  • 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.
    A bowl of dry baking ingredients is being mixed with liquid as someone pours vanilla extract from a measuring spoon; strawberries and kitchen items are in the background.
  • Once butter is melted, slowly pour in the batter over the butter but do not stir.
    Pouring batter into a white baking dish with melted butter; strawberries in a container on a wooden board in the background.
  • Then gently spoon the strawberries and any accumulated juices over the mixture and DO NOT STIR.
    Wooden spoon scooping baked strawberries in a white dish, with fresh strawberries in a basket and wooden board in the background.
  • 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.
    White baking dish with sliced strawberries and crumb topping on a striped towel, with fresh strawberries in a basket and cutting board in the background.
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