Strawberry cobbler allows you to enjoy all the goodness of strawberry pie without having to worry about making pie crust. Just mix fresh, juicy strawberries and a few simple ingredients together to make a sweet berry filling, then top with a crumbly crust that bakes up golden brown.
You can use any fruit to make amazing cobblers and they are always a family favorite. Try our Peach Cobbler, Blackberry Cobbler or Blueberry Cobbler for more easy-to-make fruit desserts. How about our Cherry Cobbler Muffins for a different spin on the classic cobbler. If you have a ton of fresh berries, try a few of our other delicious recipes, including Strawberry Cream Cheese Pie, Strawberry Lemon Blondies and Cheesecake Stuffed Strawberries.
STRAWBERRY COBBLER INGREDIENTS
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: You can use many types of fresh fruit for this easy cobbler recipe. To substitute for strawberries, you can use any other type of berry, like raspberries. blueberries, or blackberries. You can also mix your fruits together.
Heavy Whipping Cream: Use milk and butter as a great substitute for heavy whipping cream. Combine ¼ cup of melted butter with ¾ cup of milk and mix them together to make 1 cup of heavy cream.
HOW TO MAKE THIS STRAWBERRY COBBLER RECIPE
STEP ONE: To start, preheat oven to 375°F and butter a glass 9 x 13-inch baking dish. Set it aside.
PRO TIP: Rinse and air dry the strawberries before adding them to the cobbler.
STEP TWO: Next, combine the strawberries, sugar, tapioca, and lemon juice. Stir the ingredients together and spread the mixture into the prepared baking dish.
PRO TIP: Use instant tapioca to thicken the cobbler.
STEP THREE: In a separate bowl, prepare the strawberry cobbler topping. To do this, combine flour, baking powder, granulated sugar and brown sugar. Next, cut cold butter into the dry ingredients using a fork or pastry blender until the mixture forms small, pea-sized pieces.
PRO TIP: Make sure your butter is really cold! Take it out of the fridge right before you begin this process.
STEP FOUR: Pour heavy cream into the topping mixture and stir together until it’s combined.
STEP FIVE: Scoop piles of the topping over the strawberry mixture in the baking dish.
STEP SIX: Sprinkle the coarse sugar over the cobbler if desired.
STEP SEVEN: Bake your cobbler in the preheated oven for about 45-55 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.
STEP EIGHT: You’re ready to serve! Serve your sweet cobbler warm with a side of ice cream.
HOW TO SERVE
Serve this easy strawberry cobbler recipe warm with a big scoop of vanilla ice cream and a spoonful of homemade whipped cream. Add a nice cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea to wash it all down.
IN THE FRIDGE: Cooked berries aren’t going to freeze very well, but you can store your leftovers in the fridge. Store your cobbler covered with plastic wrap or a lid for up to 3 days.
Eating this simple fresh strawberry cobbler is like enjoying all of the yummiest parts of pie without the struggle of making a crust. Our cobbler recipe is full of sweet strawberries, and super quick to make – it only takes 15 minutes to prepare! We know this is going to become one of your favorite things to make.
You can definitely use frozen strawberries for cobbler. Let them thaw and then add them to your recipe.
You can substitute your favorite fruit instead of strawberries to make this fruit cobbler. Try blueberries, blackberries or raspberries in this recipe.
The cooked berries won’t freeze very well so we don’t recommend freezing the cobbler. Instead, cover any leftovers with plastic wrap or aluminum foil and refrigerate for up to 3 days.
MORE RECIPES YOU’LL LOVE
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.