Strawberry Cobbler Recipe

A plate with strawberry cobbler topped with a golden crust, served alongside two scoops of vanilla ice cream. Fresh strawberries are on the table as garnish. A spoon rests on the plate.

5 from 1 vote

Strawberry Cobbler Recipe

This easy strawberry cobbler is made with sweet, juicy strawberries baked in a fluffy golden crust. It's a simple summer dessert that's perfect served warm with a scoop of vanilla ice cream.

Prep Time20

Cook Time1

Total Time1 20

Course: Desserts, Pies, Crisps + Tarts

Cuisine: American

Keyword: strawberry cobbler

Servings: servings

Author: Danae Halliday

Equipment

9x13 Ceramic Baking Dish

Ingredients

Filling

2 pounds strawberries hulled and halved
1/3 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla bean paste
1/4 teaspoon almond extract

Batter

7 tablespoons unsalted butter
1 cup all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine kosher salt
1 cup whole milk
1/2 teaspoon vanilla bean paste

Instructions

Preheat oven to 350° F.
Wash, hull, and halve the strawberries. Place them in a mixing bowl and stir in the sugar, lemon juice, vanilla, and almond extract. Set aside and let the berries macerate.
Cut the butter into pieces and add them into a 9×13 baking dish. Place the dish into the oven and let the butter melt while you make the batter.
In a mixing bowl stir together the flour, sugar, baking powder, salt, and cinnamon. Slowly pour in the milk and stir the batter together as you do. Stir just until combined.
Remove the baking dish from the oven. Pour the batter on top of the melted butter and smooth it into an even layer.
Use a slotted spoon the strawberries over the batter. Leave the remaining juices in the bowl and discard them. Sprinkle the top with coarse sugar if desired, then place the baking dish back into the oven.
Bake at 350° F. for 50-65 minutes or until the top is golden brown and crisp and the strawberry juices are bubbling. Remove from the oven and cool for 15-20 minutes before serving. This allows it to set up. Serve with vanilla ice cream or whipped cream.

Notes

Storage - After the cobbler has cooled, cover the baking dish and refrigerate the leftovers for 3-4 days. You can also freeze them in an airtight container for up to 2 months. Let it defrost in the fridge overnight before reheating.

Reheating - The cobbler tastes best when reheated in the oven, however you can do it in the microwave. Reheat in the oven at 350° F. covered loosely with foil for 15 minutes or until bubbly.

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