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Why I Love Strawberry Cobbler
Strawberry season always feels a little bit too short, which means you have to take full advantage of the time to enjoy them in as many ways as possible. That’s where this easy dessert comes into play. It lets the berries do most of the work, highlighting them at their peak flavor. There’s no pie dough to roll and no complicated filling, just a quick batter and fresh strawberries.
Made with just 9 ingredients and minimal prep, this strawberry cobbler is as easy as a summer dessert can get!
This is also the type of recipe that feels right at home for me. When I was younger, I worked at a camp, and we’d make all types of variations on this cobbler, whether it was peach, cherry, or strawberry. The campers’ love of this dessert should say it all: everyone was super excited when they knew this was the dessert of the day.
Here are a few reasons you’ll love this recipe:
- Easy enough for a weeknight, but definitely special enough to make for company.
- A perfect way to highlight and use fresh, in-season strawberries.
- Super simple batter that requires very few components.
- Delicious when served on its own, with ice cream, or with whipped cream.
- Made with just 9 simple pantry staple ingredients.
Strawberry Cobbler Ingredients
You need fewer than 10 ingredients to make this delicious cobbler recipe:
- Unsalted butter – Melted right in the baking dish for rich flavor and those golden, buttery edges.
- Granulated sugar – Sweetens the cobbler and pairs with the lemon zest to add extra flavor.
- Lemon zest – Brightens the strawberries and keeps the dessert tasting fresh.
- All-purpose flour – Gives the topping structure while keeping it tender.
- Kosher salt – Balances the sweetness and sharpens the strawberry flavor.
- Baking powder – Helps the batter rise into a soft, cake-like topping.
- Whole milk – Brings the batter together and adds richness.
- Vanilla extract – Adds warmth and rounds out the flavor.
- Strawberries – Fresh, ripe berries are best here. Quarter them so they bake evenly and settle nicely into the cobbler.
The full amount of each ingredient can be found in the recipe card below.
How to Make Strawberry Cobbler
Melt the butter – Add the butter to an 8 x 8-inch baking dish. Place the dish in the oven and preheat the oven to 350°F. Let the butter melt while the oven heats.
Make the batter – In a bowl, rub the sugar and lemon zest together until fragrant. Whisk in the flour, salt, and baking powder. Add the milk and vanilla extract, then whisk until smooth.
Assemble the cobbler – Remove the baking dish from the oven once the butter is melted. Pour the batter directly over the butter. Do not stir. Scatter the quartered strawberries evenly over the top.
Bake and rest – Bake until the cobbler is golden and set in the center, 45-55 minutes. Let it cool for 15 minutes before serving so the fruit can settle a bit.
Recipe Tips
- Rub the zest into the sugar – Use your hands to incorporate the two. This little extra step brings out the lemon oils and gives the cobbler a brighter and fresher flavor.
- Do not stir the batter into the butter – That separation is what creates the classic cobbler texture, allowing the batter to bake up around the fruit.
- Quarter the berries evenly – Similar-sized pieces will bake up more consistently and make for better scoops.
- Let it rest before serving – A short rest helps the juices in the cobbler settle, so it’s less loose when spooned out.
- Watch the center, not just the edges – The cobbler is ready when the middle looks set, and the top is perfectly golden.
Follow These Tips
Serving & Storage
Serving – After the cobbler has rested for 15 minutes, serve it warm, when the topping is still soft in the center and buttery around the edges. A scoop of vanilla ice cream is always my first choice, but fresh whipped cream is just as good.
If you love this cobbler but want a different flavor, make sure to check out my other recipes: peach cobbler, raspberry cobbler, blueberry cobbler, and cherry cobbler.
Refrigerate – Let the cobbler cool completely, then cover and refrigerate for up to 4 days. As it sits, the biscuit component will soften, and the strawberries may release some of their liquid.
Freeze – I would not recommend freezing this cobbler recipe, as the texture will change quite a bit between freezing and thawing.
Reheat – Warm individual portions in the microwave, or place the baking dish in a 325°F oven until heated through.
More Summer Recipes
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Strawberry Cobbler
Ingredients
- 4 tbsp unsalted butter
- ½ cup granulated sugar
- 2 tsp lemon zest (about 1 lemon)
- ¾ cup all-purpose flour
- ¾ tsp kosher salt
- 1 ½ tsp baking powder
- ⅔ cup whole milk
- 1 tsp vanilla extract
- 4 cups strawberries hulled and quartered
Instructions
- Melt the butter: Add the butter to an 8 x 8-inch baking dish. Set the baking dish in the oven and preheat the oven to 350°F.4 tbsp unsalted butter
- Meanwhile, prepare the batter: In a bowl, combine the sugar and lemon zest by rubbing them together to release the oils. Then, add the flour, salt, and baking powder and whisk to incorporate evenly. Add the milk and vanilla extract and whisk until smooth.½ cup granulated sugar, 2 tsp lemon zest (about 1 lemon), ¾ cup all-purpose flour, ¾ tsp kosher salt, 1 ½ tsp baking powder, ⅔ cup whole milk, 1 tsp vanilla extract
- Assemble: Once the butter is melted in the oven, about 4-6 minutes, remove the baking dish. Pour the batter into the baking dish with the melted butter. There is no need to stir. Add the quartered strawberries directly on top of the batter.4 cups strawberries
- Bake in the preheated oven until the cobbler is golden and set in the middle, 45-55 minutes. Once baked, remove from the oven and cool for 15 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
