Best Strawberry Cobbler Recipe [Video]

Strawberry cobbler is a delicious dessert filled with sweet, juicy strawberries topped with a golden-brown, buttery biscuit layer. I learned to make it from my grandma, and the simple process and best ingredients give it the most authentic flavor. The blend of sweet strawberries, gooey sauce, and flaky dough make this the perfect comfort food.

Strawberry Cobbler Recipe

I like to make quick and easy recipes that are as simple as possible but packed with tons of flavor. Just like this classic strawberry cobbler, I used basic ingredients and no special tools, so anyone can recreate it easily.

I have to admit something— I’m obsessed with strawberries. Seriously, type “strawberries” on the website’s search bar, and you’ll find tons of strawberry recipes! Among my favorites, that I always make when I have fresh strawberries on hand, is this strawberry tiramisu, strawberry cheesecake, and strawberry shortcakes.

This strawberry cobbler is just another recipe on rotation, that quickly became one of the most requested things in our house. Good thing too, because it’s so easy and quick to make. Perfect for a potluck, picnic, barbecue, Sunday brunch, or anytime you’re craving a light dessert.

The cobbler is made with fresh strawberries, sugar, and vanilla, and I added lots of lemon zest and juice to the filling, making it refreshing and zesty. Topped with the most buttery buttermilk biscuits that soak the strawberry filling while staying crispy on the surface.

Traditionally you would have to wait 24 hours for the strawberries to macerate, but to speed things up, I just simmer the filling for a few minutes. This softens them and brings out the juiciness while the cornstarch slurry thickens the sauce nicely. While they are simmering, I make the topping so I can drop dollops of it on top of the strawberry mixture.

Because this recipe is so simple, it’s a staple in my house when strawberries are in season, it quickly became a tradition to make it after we go strawberry picking with the kids. Even though I have thousands of recipes in my head (and on my food blog), I truly prefer the easier old-fashioned ones that make cooking easy, and delicious, and time in the kitchen fun.

While this is one of the easiest desserts you can make, you have to make sure you choose ripe strawberries. Look for berries that are red, fragrant, and very sweet. This is the perfect summertime dessert that takes just minutes to prepare, and everyone loves it. I enjoy mine with vanilla ice cream or fresh homemade whipped cream on the side.

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Items you’ll need to make strawberry cobbler:

There are a few specific items you need for this dish.

• A 9-inch baking dish – I prefer a square baking dish but you can use a round one.
• A large saucepan – Always use high-quality pots and pans. They may cost a little more but they last a lot longer so you get your money’s worth.
• Mixing bowls – You will need several mixing bowls in different sizes.
• A wooden spoon – I always use wooden or silicone to protect the surface of my pans.
• A pastry blender – This is the best way to cut in the butter for the perfect flaky topping.
• A cookie scoop – For scooping the dough.

Ingredients you’ll need to make strawberry cobbler

For the cobbler filling:

• Strawberries – I prefer to use fresh strawberries but you can use frozen strawberries that have thawed out.
• Sugar – White granulated sugar gives this dessert the perfect sweet taste. 
• Lemon – One fresh lemon to get lemon zest and lemon juice to have the best refreshing flavor and balance the sweetness from the berries.
• Vanilla extract – Always use pure vanilla extract for the freshest vanilla flavor. Imitation vanilla extract can be bitter.
• Cornstarch – To add thickness to the strawberry sauce.
• Water – Blended with the cornstarch to make a slurry.

Biscuit topping:

• Flour – All-purpose flour is perfect for this strawberry cobbler but you can use whatever you like to bake with.
• Sugar – Again, white granulated sugar is best here for the flavor and the texture.
• Baking powder – Made from baking soda and acid, baking powder is a leavening agent that causes the dough to spread, rise, and add lightness for a flaky crust.
• Kosher salt – Kosher salt is less refined and does not have additives for anti-caking or anti-clumping and there is no aftertaste.
• Butter – Real butter, cold and cubed to make gaps in the dough for a flakier crust.
• Buttermilk – Buttermilk has two jobs; to help activate the baking powder and to add a tangy flavor.

How to make strawberry cobbler?

Prepare the pan

Grease your baking dish with butter and set it aside.

Wash the strawberries

Be sure to wash and soak your strawberries in cold water mixed with a teaspoon of baking soda to remove dirt and other unwanted materials. Just let them sit for 30 minutes before rinsing them. Then, let them drain before slicing into halves or quarters.

Cook the strawberries

Now, add lemon juice, zest, sugar, and strawberries to a saucepan over medium heat and stir with a wooden spoon until it comes to a boil. In a small bowl, mix the cornstarch in the water until it dissolves. Then, add it to the strawberry mixture and bring it back to a boil, stirring frequently, for two or three minutes until it thickens. After, pour it into your prepared baking dish.

Make the topping

Whisk flour, sugar, salt, and baking powder in a medium-sized mixing bowl. Cut in the butter using a pastry blender until it looks crumbly. Stir in the buttermilk just until it is moistened.

Then, use a cookie scoop to drop spoonfuls of dough on top of the strawberry mixture in the baking dish.

Bake and serve

Lastly, bake for 30 to 35 minutes or until the top is golden brown and the sauce is bubbly. Serve warm with ice cream or whipped cream.

Expert tip

Why macerate strawberries

Macerating strawberries is just the process of tossing them in sugar and letting them sit for a while until they release their juices. When making a recipe that requires macerating the berries, you need to plan. I do this when making this strawberry cobbler because it makes syrupy juice while making it even sweeter. Sometimes, I heat them in sugar instead to speed things up.

First, sprinkle sugar on top of them and toss them to coat. Set them aside for 30 minutes to a couple of hours until the sugar draws out the water from the strawberries. If you let them sit for 30 minutes, they will be soft and juicy but not as syrupy. Wait an hour for the syrup to be created. If you leave them overnight, they will be soft and soaked in syrup with a strong sweet taste.

Another reason to macerate your strawberries is to keep them fresh longer. Have you ever bought strawberries and by the time you are ready to eat them, they are soggy and gross? If you macerate them, they will last three times longer. You could also add lemon juice, brown sugar, or some honey.

Recipe variations and add-ins:

• More berries: Turn your strawberry cobbler into a mixed berry cobbler by adding raspberries, blackberries, and blueberries.
• Other fruits: Alternatively, add other fruits like chopped apples, pears, apricots, or peaches.
• Different citrus: Experiment with a different citrus fruit such as lime or orange.
• More flavors: Instead of vanilla extract, try using a different flavor like butter, orange, lemon, or almond.
• Cover the top: Try using one solid sheet of dough or use a pie crust for the top and press fresh strawberry slices into it for one big layer of dough and strawberries. 

You can use other fruits to make a cobbler. I’ve got a great Blackberry Cobbler that’s simply outstanding with vanilla ice cream! This Peach Cobbler from Scratch is another mainstay in my dessert rotation.

Serving suggestions:

I love strawberries and have tried them in hundreds of ways. Sometimes I prefer them plain but this dish is delicious and so easy to make. Here are some serving ideas for the cobbler.

• Serve this yummy dessert with a dollop of frosting like this rich cream cheese frosting.
• Vanilla ice cream is the most common topping on this delicious dish and I love the simplicity as well as the taste.
• Serve at your next brunch with strawberry margaritas for the adults.
• For the kids, serve with strawberry lemonade or strawberry-flavored milk.
• If you are having a barbecue or picnic, this yummy treat goes great with burgers and potato salad.

Frequently asked questions

What is a strawberry cobbler?

A strawberry cobbler is a baked dessert made of a sweet and tangy strawberry filling poured into a baking dish and topped with biscuit dough. The name comes from the way it looks cobbled from dropping the dough on top instead of spreading it out into an even layer. Some say it is similar to a pie while others compare it to a crisp but this tasty treat is definitely in a class of its own.

How do I keep my strawberry cobbler from getting soggy?

It has happened to everyone, even me! Soggy cobblers are usually caused by too much sugar or liquid, not cooking it long enough, or not adding cornstarch. The cornstarch slurry in my recipe is important to keep the excess liquid from being absorbed into the dough. Also, do not cover the fruit topping all the way because the steam needs to escape. To make sure it is completely cooked, the thickest part of the topping should be 200 degrees F and the filling should be bubbling.

Why is my strawberry cobbler doughy?

Be sure you are not overmixing the batter. It will cause the dough to be heavy and dense. Also, sift the flour before and after measuring so it has the right amount. Again, try to leave enough space between the dough droppings so the steam can escape. Also, let your cobbler rest for 15 minutes before serving so the syrup can absorb.

Does baking soda remove pesticides?

According to the FDA and US Department of Agriculture as well as scientific evidence, soaking your strawberries in cold water with baking soda will help remove chemicals, dirt, and other unwanted materials. Just do not soak them for too long. Leaving them in water for more than five minutes will cause them to get soggy.

Can I use frozen strawberries?

Yes, frozen strawberries are cheaper, available all year round, and can be used in cobblers! They’re frozen at the peak of ripeness, and always good to have some on hand if fresh strawberries are scarce in your area. Just thaw them out and follow the recipe directions to make the filling.

How to store:

• Refrigerate: Let the cobbler cool completely before covering it or putting it in a sealed container. It should remain fresh for four days in the fridge. 
• Freezing: To freeze, wrap it in plastic wrap, then foil, and then place it in a freezer bag. You can keep it frozen for 30 to 60 days. 
• Defrost: The night before serving, put the frozen cobbler in the fridge to thaw.
• Reheating: You can reheat in the microwave for 60 to 90 seconds. 

More recipes with berries:

Recipe Tips:

• Stir your cornstarch in warm water well so it is all absorbed before adding it to the strawberry sauce to avoid lumps.
• If strawberries are not in season near you, frozen strawberries are fine as long as you thaw them completely and pat them dry.
• Precooking the sauce before baking will keep your cobbler from getting doughy or soggy.
• Soak strawberries in cold water with a teaspoon of baking soda to remove all the dirt and pesticides.
• Short on time? Use pre-made refrigerated biscuit dough instead of making your own.