Celebrate the best of summer with this Strawberry Cobbler! With saucy, lemon-essenced berries and a tender sweet biscuit topping, this easy dessert is the perfect summer sweet treat. Serve it at your next family dinner or backyard barbecue with whipped cream or ice cream for rave reviews!
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In my book, warm weather = cobbler weather, so naturally, I'm celebrating the recent uptick in temperatures with a pan (or three!) of this strawberry cobbler!
Made with saucy-sweet, lemon and vanilla-essenced strawberries and topped with a tender and buttery sweet biscuits, this indulgent summertime treat is ready in a few beginner-friendly steps. Just chop the berries, toss with sugar and seasonings, mix together the batter, top and bake! The oven does the rest of the work for you.
Top individual servings of this strawberry cobbler recipe with vanilla ice cream or fresh whipped cream (directions below!) and watch it disappear. If your friends and family are anything like mine, you may even catch them scraping the strawberry sauce up from the empty pan!
Crazy about cobbler recipes?! I am too. Check out my other versions: Cast Iron Peach Cobbler, Apricot Cobbler, and Gluten-Free Blackberry Cobbler.
What Is Strawberry Cobbler?
Strawberry cobbler is baked strawberry dessert recipe consisting of a saucy strawberry base topped with sweet biscuits. The dessert is often served warm with ice cream or whipped cream. Since strawberry cobbler is best made with fresh berries, it is often a spring or early summer dessert in the northern hemisphere, though it can be made with imported berries any time of year.
Ingredients
Here's what you'll need to grab for this easy strawberry cobbler:
Strawberries - You will need 2 pints (2 lbs) of fresh strawberries. Wash and hull them before slicing. I do not recommend substituting frozen berries.
Sugar - This sweetens the strawberry mixture and the biscuit topping.
Vanilla Extract - Use pure extract for the best flavor, though you can also use vanilla paste if needed.
Lemon Zest - One teaspoon of fresh zest adds a touch of lemon flavor which perfectly complements the berries.
Cornstarch - Use this to thicken the strawberry sauce so it's scoopable. You can also use the same amount of arrowroot powder or tapioca starch.
All-Purpose Flour - Forms the biscuit dough base. For the most fluffy biscuits, measure the flour by weighing or scooping it into the cups and leveling off the top.
Salt & Baking Powder - Salt seasons the biscuits, improving their flavor. Baking powder helps them rise.
Butter - Extra cold butter works best and makes the biscuits ultra tender and rich. You can use salted or unsalted. If using salted, reduce the added salt by a pinch.
Buttermilk - This final ingredient in the biscuits adds moisture and richness. The acid in it interacts with the baking powder, further helping the biscuit dough rise.
How to Make Strawberry Cobbler
Seriously, this is a bonafide easy strawberry cobbler recipe! Here's how to prepare it:
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 350°F and spray or grease an 8x8-inch baking dish with nonstick cooking spray or butter.
Step 2: Add the strawberries, ¼ cup sugar, cornstarch, vanilla, and lemon zest to a large mixing bowl. Gently toss together until combined.
Step 3: Pour the strawberry mixture into the baking pan.
Step 4: Whisk the flour, remaining ½ cup sugar, salt, and baking powder in a medium-sized mixing bowl until combined.
Step 5: Add the cold butter to the flour and cut it in with a fork or pastry cutter until the butter chunks are the size of small pebbles.
Step 6: Slowly whisk the buttermilk into the flour mixture until there are just a few streaks of flour remaining.
PRO-TIP: The batter will look slightly undermixed, and that is okay! The flour will be absorbed into the batter as it bakes. Overmixing it will make it tough and dense.
Step 7: Spoon the batter in large dollops over the strawberries and sprinkle with the coarse sugar.
Step 8: Bake the cobbler in the preheated oven for 50-60 minutes or until the biscuits are golden brown on top and the cobbler bubbles around the edges.
Step 9: Let cool at room temperature for 15-30 minutes or until completely cooled. Serve with whipped cream or vanilla ice cream.
PRO-TIP: Cooling the cobbler lets the juices thicken up and set. Otherwise, the sauce will be pretty runny!
Recipe Pro-Tips
- Use cold butter and buttermilk. Remove these ingredients from the fridge just before using them. Since the cold bits of butter let off steam as they bake, creating air pockets in the biscuits which make them tender and light.
- Don't overmix the dough. Doing so can develop the gluten, which can make the biscuits heavy and dense.
- Cool slightly before serving. Even a short 15-30 minute cooling time allows the sauce to thicken slightly so the cobbler is easy to scoop.
How to Make Whipped Cream
Homemade whipped cream is my strawberry cobbler topping of choice (though vanilla ice cream isn't too shabby, either!). To make it, just whip 1 cup of cold heavy whipping cream with 1 teaspoon vanilla extract and 2 tablespoons of powdered sugar until stiff peaks form.
Recipe Variations
- Mixed Berry: Substitute up to half of the strawberries with blackberries, blueberries, raspberries, or a mixture of all three!
- Strawberry Peach: Mix 1 pint of sliced strawberries with 3 cups of sliced fresh or canned (drained) peaches, omit the lemon zest, and follow the recipe as directed for a fresh summer twist!
Storage Directions
- Refrigerating: Leftover cobbler keeps covered in an airtight container in the refrigerator for 3-5 days.
- Freezing: You can also freeze the leftovers. Cool the cobbler completely to room temperature before transferring it to a freezer-safe container and freezing for up to 3 months. Defrost it in the refrigerator overnight.
FAQs
Definitely! Just swap your favorite 1-to-1 gluten-free all-purpose flour for traditional flour and follow the recipe directions as listed.
You can prepare the strawberries up to 4 hours in advance and store them covered in the refrigerator. Though you can mix the dry ingredients up to a day ahead of time (and store in an airtight container at room temperature), they need to be combined with the butter and buttermilk right before baking.
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Tools Needed to Make This Recipe
- Cutting Board
- Knife
- Fine Grater or Microplane Zester
- Measuring Cups & Spoons
- Mixing Bowls
- Spatula
- Pastry Cutter
- 8x8-Inch Baking Pan
More Strawberry Recipes
Recipe Card
Strawberry Cobbler
Ingredients
- 2 pts (2 lbs) strawberries, hulled and sliced
- ¾ cup granulated sugar divided
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon zest
- 1 ¾ cup (210g) all-purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ cup extra cold unsalted butter cut into small cubes
- ¾ cup extra cold buttermilk
- 2 tablespoons coarse or sanding sugar
- Whipped cream or vanilla ice cream to serve
Instructions
- Preheat the oven to 350°F and spray or grease an 8x8-inch baking dish with nonstick cooking spray or butter.
- Add the strawberries, ¼ cup sugar, cornstarch, vanilla, and lemon zest to a large mixing bowl. Gently toss together until combined.
- Pour the strawberry mixture into the baking pan.
- Whisk the flour, remaining ½ cup sugar, salt, and baking powder in a medium-sized mixing bowl until combined.
- Add the cold butter to the flour and cut it in with a fork or pastry cutter until the butter chunks are the size of small pebbles.
- Slowly whisk the buttermilk into the flour mixture until there are just a few streaks of flour remaining. Note: It will look slightly undermixed, and that is okay! The flour will be absorbed into the batter as it bakes, and overmixing it will make it tough and dense.
- Spoon the batter in large dollops over the strawberries and sprinkle with the coarse sugar.
- Bake the cobbler in the preheated oven for 50-60 minutes or until the biscuits are golden brown on top and the cobbler bubbles around the edges.
- Let cool at room temperature for 15-30 minutes or until completely cooled. Serve with whipped cream or vanilla ice cream. Enjoy!
Notes
- Refrigerating: Leftover cobbler keeps covered in an airtight container in the refrigerator for 3-5 days.
- Freezing: You can also freeze the leftovers. Cool the cobbler completely to room temperature before transferring it to a freezer-safe container and freezing for up to 3 months. Defrost it in the refrigerator overnight.
