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Strawberry cobbler is a classic Southern dessert made with fresh strawberries, whipping cream and a sweet cake-like topping. It’s so simple to make and tastes incredible.
This fruity strawberry cobbler is best served warm with a dollop of homemade vanilla ice cream. If you like this recipe, you’re sure to also like this easy blueberry cobbler recipe which uses just five ingredients.
INGREDIENTS FOR STRAWBERRY COBBLER
You will need:
FOR THE FILLING
- 8 cups of fresh strawberries, halved or quartered
- 1/2 cup of granulated sugar
- 1/2 cup of instant tapioca
- 2 teaspoons of lemon juice
FOR THE TOPPING
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1/3 cup of granulated sugar
- 1/3 cup of light brown sugar
- 1/2 cup of salted butter, cold and cubed
- 2/3 cup of heavy whipping cream
- 1 to 2 tablespoons of coarse decorating sugar, optional
SUBSTITUTIONS and ADDITIONS
Strawberries: Short on strawberries? Feel free to add in other soft fruits such as raspberries, blackberries or peach slices. Frozen strawberries will work in place of fresh ones if needed.
Tapioca: If you don’t have tapioca, you could instead use a third of a cup of arrowroot, cornstarch or flour to thicken the cobbler.
Rhubarb: To make a strawberry rhubarb cobbler, simply switch half of the strawberries for fresh or frozen rhubarb.
Heavy Whipping Cream: Swap this for cream cheese and you’ll have a strawberry cream cheese cobbler. Dice a half cup of cream cheese into half-inch cubes and scatter on top of the cobbler before baking in the oven.
Bisquick: Want to make this strawberry cobbler recipe even easier? You could use Bisquick baking mix for the topping if you wish.
HOW TO MAKE THIS STRAWBERRY COBBLER RECIPE
STEP ONE: Preheat the oven to 375 degrees F. Grease a 9 by 13 inch glass baking dish.
STEP TWO: In a large bowl combine the strawberries, sugar, tapioca, and lemon juice. Mix well and then spread into the glass baking dish.
STEP THREE: To make the topping, in a medium bowl combine the flour, baking powder, granulated sugar, and brown sugar. Use a pastry blender or a fork to mix the cubes of butter into the mixture until it forms pea-sized pieces.
STEP FOUR: Pour the heavy cream into the topping mixture and stir just until combined.
STEP FIVE: Scoop the topping on to the strawberry layer. Sprinkle coarse sugar over the top if desired.
PRO TIP: The topping doesn’t need to completely cover the strawberry mixture, it’s normal to have gaps.
STEP SIX: Bake for 45 to 55 minutes, until the strawberry filling is bubbling all over and the topping is browned.
STEP SEVEN: Serve warm with ice cream.
IN THE FRIDGE: Strawberry cobbler can be stored in the fridge for up to three days. Cover it with plastic wrap or place it in an airtight container. Reheat before serving.
IN THE FREEZER: You can freeze strawberry cobbler for up to a month, but it will become a little mushy as the strawberries ooze juice. Wrap it tightly in plastic wrap or foil before freezing. Reheat in the oven before serving.
This easy strawberry cobbler recipe is quick to prepare and can be baking in the oven while you make dinner. Once you’ve made your first strawberry cobbler, be sure to try some of the many variations of this popular dessert, such as adding fresh rhubarb or dollops of cream cheese.
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For the filling
- 8 cups strawberries stems removed and halved or quartered so that they are bite-sized
- 1/2 cup instant tapioca
- 1/2 cup granulated sugar
- 2 tsp lemon juice
For the topping
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup salted butter cold and cut into cubes
- 2/3 cup heavy whipping cream
- 1 to 2 tbsp coarse decorating sugar optional
- Preheat the oven to 375 degrees F. Butter a 9 by 13 inch glass baking dish and set aside.
- Combine strawberries, sugar, tapioca, and lemon juice. Stir to combine and spread in a glass baking dish.
- Prepare the topping by combining flour, baking powder, granulated and brown sugar. Cut cold butter into flour/sugar mixture using a fork or pastry blender until the mixture forms small pea-size pieces.
- Pour heavy cream into the topping mixture and stir just until combined.
- Scoop piles of the topping over the strawberry mixture in the baking dish.
- Sprinkle coarse sugar over the cobbler topping if desired.
- Bake for about 45 to 55 minutes until the strawberry filling is bubbling, not just around the edge, but in the center as well. The topping should be browned and baked through.
- Serve warm with ice cream.