Strawberry Cobbler is the ultimate taste of summer, with juicy berries bubbling into a sweet, jammy sauce beneath a golden, buttery crust.
Of the many dessert fruits in the world, the strawberry is one of the most classic. When you think of strawberry desserts, you think of chocolate-covered strawberries, strawberry tarts, and strawberry shortcake. To me, they mean summer, fun, and even romance. And a strawberry cobbler is the perfect summertime cobbler. A cobbler is similar to a pie in that it’s made with a top crust (or in this case, a crumble topping) but without a bottom crust. I’ll admit, most of the cobblers I’ve had have not been strawberry-based, but now that I have this recipe, there will be repeats!
A strawberry cobbler is the perfect treat to bring to a summer picnic, a potluck, a cookout, a pool party, or a family barbecue. In fact, a potluck pool party was the first time I ever had a homemade strawberry cobbler made by a family friend! This recipe tastes identical to that first bite I had, which made me realize how amazing a strawberry cobbler can be.
My favorite thing about strawberry cobbler is the balance of flavor between the buttery crust and sweet, juicy strawberries. The way it cooks leads to a sweet, fresh, syrupy strawberry sauce at the bottom, and crisp edges of the baked crust, which flake in your mouth. And bonus, it’s really simple to make!
Picking And Prepping Strawberries
The star of a strawberry cobbler is, of course, the strawberries! To get the best flavor, choose berries that are bright red all over, with a fresh, sweet scent—dull or pale ones won’t be as juicy. Before you buy, check the container for any hidden mushy or moldy ones. When you’re ready to use them, give your strawberries a good rinse in a strainer, then gently pat them dry with a paper towel. Pro tip: hulling them (removing the green tops) right before baking helps keep them fresher for longer!
FAQs & Tips
How Do I Store Leftovers?
You can keep strawberry cobbler at room temperature covered with plastic wrap for a day or two, but don’t cover it too tightly or you’ll get moisture buildup and soggy cobbler. For longer storage, you can keep strawberry cobbler in a covered dish or airtight container for up to 4 days in the fridge. You can freeze it in an airtight container for up to 3 months. Be sure to let it thaw out in the fridge overnight before reheating in the oven.
Cobbler Is Better With Browned Butter
For a special touch, brown the butter instead of simply melting it in the microwave. Browned butter is melted butter that’s been cooked a bit until it gets slightly brown. It has a bit of a nutty flavor that will add to the quality of your dish. You can brown your butter easily by just melting it in a saucepan on your stovetop before adding it to the dish.
Cobblers Have Layers!
Do not stir the mixture once you’ve put your layers down! The joy of the cobbler is in its lovely layers of fruit and batter. If you end up mixing the top layer and the fruit layer, you’ll get some sort of mess that might taste good but is not a cobbler. So, make sure you get your layers right.
Serving Suggestions
Cobbler is best served with either fresh Sweetened Whipped Cream or Vanilla Ice Cream—or both! If you’d like to match the strawberry theme, then go with a Strawberry Whipped Cream. You can also add a little tartness to balance the sweetness of the strawberry by sprinkling some Sugared Cranberries on top.
Strawberry Cobbler
Ingredients
For the Fruit Layer:
- 2 pounds fresh strawberries hulled and halved
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 1/2 tablespoons all-purpose flour
- 2 pinches nutmeg
- 1 teaspoon ground cinnamon
- 3/4 teaspoon vanilla extract
For the Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup half-and-half
- 1/4 cup unsalted butter melted
- Whipped cream or vanilla ice cream for serving
Instructions
- Gently combine the strawberries with 1/2 cup granulated sugar and 1/4 cup brown sugar. Let sit for 30 minutes, then drain excess liquid. Combine 3 1/2 tablespoons flour, nutmeg, cinnamon, and vanilla extract, and fold gently into the strawberries.
- In a separate bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and salt. Mix the half-and-half with the melted butter, then combine with the dry ingredients to form a sticky dough.
- Preheat the oven to 350°F. Place the strawberry mixture in a 9-inch square baking dish. Drop spoonfuls of dough over the strawberries.
- Bake for 40 minutes or until the topping is golden and the strawberries are bubbling.
- Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream.
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