Who needs pie when there’s strawberry cobbler? It’s all about warm jammy fruit and a spoonable topping that skips the crust drama.
It’s strawberry season, and while you could absolutely celebrate with a strawberry shortcake or a batch of strawberry lemon blondies ~ I’m leaning toward something a little more rustic, a little more warm and cozy. Strawberry cobbler feels like the right move when you want something more satisfying than a bowl of berries and whipped cream. It’s rich, jammy, and honestly? About as close to dessert perfection as it gets.
The buttery cake layer and the light brown sugar crumb topping make this cobbler wildly good. Like standing at the counter with a spoon before it’s even cool good.
So what’s a cobbler?
Strawberry cobbler has been around a while! This OG American dessert goes all the way back to early colonial kitchens, where cobblers started as a shortcut version of English puddings ~ no rolled crusts, just spoonfuls of biscuit or batter dropped right over seasonal fruit.
These days, cobbler can mean cake-topped, biscuit-topped, even upside-down styles ~ but the vibe is always the same: bubbling fruit, rustic golden topping, and a scoop of vanilla to finish it off. No rules, just good dessert.
- blueberry cobbler
- apple cider doughnut cobbler
- peach cobbler with cinnamon swirl biscuits
- green tomato cobbler with buttermilk biscuits
Strawberry Cobbler FAQs + Pro Tips
Can I use frozen strawberries?
Yes ~ just don’t thaw them first. Add a little extra cornstarch (about 1 tsp more) to help thicken the extra juice they’ll release as they bake.
Why the cornstarch in the filling?
It helps thicken the strawberry juices so you get a luscious, jammy base instead of a watery puddle under the cake. Don’t skip it!
Can I make this ahead of time?
Cobbler is best fresh out of the oven, but you can prep the components a few hours ahead. Keep the crumb topping and batter separate until just before baking.
Can I lower the sugar in this strawberry cobbler recipe?
You can usually lower the sugar by about 1/3 in most baking recipes without much issue. You can also eliminate the extra sugar added to the strawberries in this recipe, if you prefer.
Why both a cake topping and a crumb topping?
Because we can. The cobbler topping gives you that soft, fluffy bite, while the crumb adds a hint of texture and brown sugar richness on top.
Do I have to use buttermilk?
Buttermilk gives the cobbler its signature tang and tender crumb. If you’re out, you can sub 1/2 cup milk mixed with 1 1/2 tsp lemon juice or vinegar.
How do I know when it’s done?
Look for a golden top and bubbling edges. You can also poke a toothpick into the center of the cake ~ it should come out with just a few moist crumbs.
Can I double this strawberry cobbler for a crowd?
Yes ~ bake it in a 9×13 pan and extend the bake time slightly. Keep an eye on the center for doneness.
Can I use other fruit instead of strawberries?
Yes, definitely! Many other fruits will work well in a cobbler, including different berries like blueberries or raspberries, and chopped stone fruit like peaches or plums.
strawberry cobbler related recipes
Strawberry Cobbler
Equipment
- 10 inch deep dish pie plate
Ingredients
For the strawberries
- 4 cups strawberries, chopped
- 2 Tbsp sugar
- 2 tsp cornstarch
- 1/2 tsp vanilla extract
For the crumb topping
- 2 Tbsp brown sugar
- 2 Tbsp flour
- 1 Tbsp unsalted butter, chilled and cut into small pieces
- pinch salt
For the cobbler topping
- 1 cup flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 4 Tbsp butter, melted and cooled
- 2/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup plus 2 Tbsp buttermilk
Instructions
- Preheat your oven to 350F.
to make the strawberry filling
- In your 10" deep dish pie plate combine the 4 cups strawberries, chopped, 2 tsp cornstarch, 1/2 tsp vanilla extract, and 2 Tbsp sugar. Toss together and set aside while you make the rest of the cobbler. This will give the berries some time to release some of their juices.
to make the crumb topping
- Combine the 2 Tbsp brown sugar, 2 Tbsp flour, 1 Tbsp unsalted butter, chilled and cut into small pieces, and pinch salt for the crumb topping in a small bowl and rub them together with your fingers until a loose, sandy mixture forms. Set aside.
to make the cobbler topping
- In a small mixing bowl, combine the 1 cup flour, 1 1/2 tsp baking soda and 1/4 tsp salt. Whisk together well and set aisde.
- In a medium mixing bowl, add the 4 Tbsp butter, melted and cooled, 1 egg, 2/3 cup sugar, and 1 tsp vanilla extract. Whisk well to combine.
- Add the flour mixture, followed by the 1/2 cup plus 2 Tbsp buttermilk, and fold everything together until just combined (don't over-mix).
- Spread the batter over the strawberries in the baking dish, making it as even as possible.
- Sprinkle the crumb topping evenly over the batter.
- Bake for about 50-60 minutes until the cake is risen and starting to turn golden brown.
- Serve warm with vanilla ice cream, if desired.
Notes
*Recipe lightly adapted from Food & Wine
Dietary Swaps for Strawberry Cobbler
Gluten-Free?- Use a 1:1 gluten-free baking blend (like Cup4Cup or King Arthur Measure for Measure) in both the topping and the crumb. A spoonful of almond or oat flour in the crumb can add a little extra texture.
- Swap buttermilk for any unsweetened non-dairy milk + 1–2 teaspoons lemon juice. Use plant-based butter for both the batter and crumb — easy.
- Combine the dairy-free swaps above and use a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg.
- Use ripe, sweet fruit and scale back the sugar in both filling and topping by about 1/3.
My family adores strawberries and this was a new way for us to enjoy them – I’ve done this with strawberry rhubarb, too!