Strawberry Cobbler

Fresh strawberries are tossed with sugar and cinnamon before being layered under a sweet biscuit crust to make this Strawberry Cobbler. If you’re a fan of classic strawberry shortcake, this berry-filled dessert is going to thrill you.

This cobbler is loaded with strawberries and then topped with a generous cinnamon sugar crust that is both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

I like to top a generous serving of Strawberry Cobbler with fresh Vanilla Bean Whipped Cream or Homemade Ice Cream. Don’t get me wrong though, storebought whipped cream and/or ice cream works beautifully too.

There is no wrong way to eat a fruit cobbler!

While the Peach Cobbler of my dreams will forever rule fruit desserts, the Strawberry Cobbler is rapidly becoming a close second.

How To Freeze Berries for Cobbler

I try to freeze a few cobblers worth of fruit each year, so we can enjoy this fresh taste of summer throughout the year.

To freeze strawberries for cobbler, combine the filling ingredients: strawberries, sugar, brown sugar, cinnamon, and nutmeg in a gallon size zip-close freezer bag.

Add the lemon juice to the berry mixture and stir to combine. Alternatively, you can seal the bag and shake gently to coat the fruit.

Place the bag flat in the freezer. I like to prepare and stack several bags of cobbler filling in the freezer each summer.

When you’re ready to bake the cobbler, thaw the fruit mixture in the refrigerator. Pour the strawberries and all liquid from the bag into the baking pan. Bake the fruit and proceed with the recipe as written.

Strawberry Dessert Recipes

Strawberry Coconut Crisp is pretty amazing on its own and it’s even better with a melty scoop of ice cream on top.

Fresh Strawberry Frosting is so flavorful and berry filled, you’re going to be slathering it on cakes, cupcakes, and pretty much everything you can think of. I’ve been known to dip a spoon into it, in addition to topping a few graham crackers with this loveliness every time I make it.

Strawberries Romanoff is a dressed-up version of strawberries with whipped cream – it tastes so much fancier than it actually is!

This Fresh Strawberry Pie by Bless This Mess Please is positively dreamy. And this No Bake Sour Cream Berry Pie by Country Cleaver needs to be on the must-try list soon as well.

Last but not least, you’ll want to set aside some Strawberry Cobbler to make ice cream. I can’t get enough of the Strawberry Crisp Ice Cream and Peach Cobbler Ice Cream this year. So, I’m already planning a batch of Strawberry Cobbler Ice Cream.

Cooking Tips for Making Cobbler

Using a cheese-grater to “grate” cold butter is my favorite hassle-free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods.

If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

How To Make Strawberry Cobbler

1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler may overflow and the baking pan will catch the drips and prevent a mess in the oven.
2. In a large bowl, combine the berries with the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
3. Bake the berry mixture for 10 minutes.
4. While the strawberries are in the oven, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
5. Remove the berry mixture from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)
6. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

Strawberry Cobbler

5 from 4 votes

Fresh berries and a sweet, buttery biscuit topping combine to make a heavenly summer dessert.

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Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 8

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Ingredients 

Berry Filling

• ▢ 10 cups sliced strawberries, about 4 pounds
• ▢ 1 tablespoon fresh lemon juice
• ▢ ¼ cup white sugar
• ▢ ¼ cup light brown sugar
• ▢ ¼ teaspoon cinnamon
• ▢ ⅛ teaspoon nutmeg

Crust Topping

• ▢ 2 cups all-purpose flour*
• ▢ ½ cup white sugar
• ▢ ½ cup light brown sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon kosher salt
• ▢ ¾ cup butter, chilled and grated
• ▢ ½ cup boiling hot water

*Gluten-Free Alternative

• ▢ 1¼ cup brown rice flour
• ▢ ⅔ cup tapioca starch
• ▢ ⅓ cup potato starch

Cinnamon Sugar Topping

• ▢ ⅓ cup white sugar
• ▢ 2 teaspoons cinnamon

Instructions

• Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler may overflow and the baking pan will catch the drips and prevent a mess in the oven.
• In a large bowl, combine the berries with the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish. Bake the berry mixture for 10 minutes.
• While the strawberries are in the oven, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
• Remove the berry mixture from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)
• Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!

Nutrition

Calories: 509kcal · Carbohydrates: 85g · Protein: 4g · Fat: 18g · Saturated Fat: 11g · Cholesterol: 45mg · Sodium: 452mg · Potassium: 442mg · Fiber: 4g · Sugar: 55g · Vitamin A: 555IU · Vitamin C: 105.8mg · Calcium: 104mg · Iron: 2.5mg

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{originally published 7/26/18 – recipe notes updated 7/13/20}