Strawberry Cobbler

4.86 from 14 votes

Strawberry Cobbler

This Strawberry Cobbler is summer in a dish - juicy, sweet berries baked under a buttery, golden batter that practically makes its own crust. It’s ridiculously easy to throw together, and even easier to eat. Best served warm with whipped cream or ice cream (or both, let’s be honest).

Prep Time15

Cook Time50

Total Time1 5

Course: Brunch, Dessert

Cuisine: American

Keyword: cobbler recipe, strawberry cobbler

Servings:

Calories: 290kcal

Author: Joanna Cismaru

Ingredients

Batter

½ cup butter unsalted, melted
1½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup granulated sugar
1¼ cup milk

Strawberries

3-4 cups fresh strawberries hulled and sliced
½ cup granulated sugar

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C).
Place the butter in a 9x13 inch baking dish and melt it in the oven, should take about 5 to 10 minutes.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk until well combined.
In another bowl, combine the sliced strawberries and sugar.
Pour the batter over the melted butter in the baking dish. Do not stir.
Spoon the strawberry mixture over the batter. Do not stir.
Carefully transfer the baking dish to the oven and bake for 45-50 minutes or until the top is golden brown and the cobbler is cooked through.
Serve warm with whipped cream or vanilla ice cream.

Notes

Use fresh strawberries if you can: Ripe, juicy berries = better flavor. If using frozen, no need to thaw, just bake a few minutes longer.
Don’t stir the layers: Batter over butter, strawberries over batter, and that’s it. Trust the cobbler science.
Batter will be thin: That’s how it’s supposed to be, pourable like pancake batter! It’ll puff up and bake into a golden, buttery crust.
Mix up the fruit: This recipe works with peaches, blueberries, blackberries, raspberries, or whatever combo you’ve got.
Make ahead? Bake it a few hours early and reheat before serving. Leftovers are great the next day too.
Got a crowd? Make two pans. One deep dish won’t bake evenly.
Storage: Store covered at room temp for up to 3 days, or in the fridge for up to a week. Reheat in the oven or microwave.

Nutrition