If you’re after an easy, crowd-pleasing dessert that’s full of fresh flavor, this strawberry cobbler is it! Juicy, sweet strawberries are baked beneath a golden, buttery topping that’s soft on the inside with just the right amount of crunch on top. Serve it warm with a scoop of vanilla ice cream, or enjoy it chilled straight from the fridge!
Why This Is the Best Strawberry Cobbler Recipe
Soft Yet Crunchy
This easy strawberry cobbler recipe strikes the perfect balance with its golden, buttery topping—crisp and lightly caramelized on the outside, yet soft and tender on the inside. It’s the kind of texture that makes every bite irresistible!
Full of Flavor
Fresh, juicy strawberries shine in this dessert, their natural berry sweetness enhanced as they bake into a bubbly, jammy filling. Paired with a touch of cinnamon sugar on top, every spoonful is bursting with warm, comforting flavor.
Easy to Make
With simple pantry ingredients and just 20 minutes of prep, this recipe is incredibly straightforward—no fancy tools or complicated steps required. Whether you’re baking for a crowd or just treating yourself, it’s a foolproof go-to that delivers every time.
For more berry recipes, check out my lemon and blueberry cake recipe, strawberry muffins and moist chantilly cake!
How to Make Strawberry Cobbler
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat the oven to 200°C (400°F) conventional. Generously grease the bottom of a 9×13-inch baking dish with softened unsalted butter (melted butter will work too).
Hull and halve the strawberries, then transfer them to a medium bowl. Add in the sugar and cornstarch, mix well, and set aside to macerate.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Next add in cold, cubed butter (make sure it’s cold and not at room temperature) and use your fingers to rub the butter into the flour (or you can use a pastry cutter). The mixture should be crumbly when done with larger bits of butter throughout.
Next pour in cold milk and vanilla extract/essence and using a wooden spoon, stir until just combined and you have a slightly sticky dough. Add more milk (a tablespoon at a time) as needed if the mixture is too dry (see video for visual reference).
Return to the strawberry mixture and spoon the strawberries into the greased baking dish, discarding any excess juices at the bottom of the bowl. Spread the strawberries out evenly.
Place dollops of the topping over the strawberries, then use your hands to gently press and spread the dough as evenly as possible. It’s okay if some of the strawberries are showing through.
Finish by combining sugar and cinnamon and evenly sprinkling the mixture over the top.
Bake for 35 minutes, or until the top is golden brown.
Let the cobbler cool for at least 20 minutes to allow the filling to thicken before serving. Enjoy warm with a scoop of vanilla ice cream!
How to Store Leftover Strawberry Cobbler
Store any leftover strawberry cobbler covered in the refrigerator for up to 4 days. You can keep it right in the baking dish covered with plastic wrap or transfer it to an airtight container. To reheat, simply warm individual portions in the microwave for about 30 seconds, or place the dish in a low oven until heated through. It’s delicious both warm and chilled!
The Best Strawberry Cobbler
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Filling
- 6 cups (900 g) fresh strawberries - hulled and halved (775g after hulled)
- ¼ cup ( 50 g) white granulated sugar
- 2 tbsps cornstarch
Topping
- 2 cups ( 240 g) all-purpose flour
- ¾ cup (150 g) white granulated sugar
- 2¼ tsps baking powder
- ¾ tsp salt
- ¾ cup (170 g) unsalted butter
- ⅓ cup (80 g) whole milk - cold
- ¾ tsp vanilla extract/essence
For Sprinkling on Top
- 1 tbsp white granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 200°C (400°F) conventional (see note 1 if using a fan-forced convection oven). Generously grease the bottom of a 9x13-inch baking dish with unsalted butter.
- Hull and halve the strawberries, then transfer them to a medium bowl. Add in the sugar and cornstarch, mix well, and set aside to macerate.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Next add in cold, cubed butter and use your fingers to rub the butter into the flour (or you can use a pastry cutter). The mixture should be crumbly when done, with larger bits of butter throughout.
- Next add in cold milk and vanilla and using a wooden spoon, stir until just combined and you have a slightly sticky dough. Add more milk (a tablespoon at a time) as needed if mixture is too dry (see video for visual reference).
- Return to the strawberries and spoon them into the greased baking dish, discarding any excess liquid at the bottom of the bowl. Spread the strawberries out evenly.
- Place dollops of the topping over the strawberries, then use your hands to gently press and spread the dough as evenly as possible. It's okay if some of the strawberries are showing through.
- Finish by combining sugar and cinnamon and evenly sprinkling the mixture over the top.
- Bake for 35 minutes, or until the top is golden brown.
- Let the cobbler cool for at least 20 minutes to allow the filling to thicken before serving. Enjoy warm with a scoop of vanilla ice cream!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
3 Comments
Hi, will surely try out this recipe like all others i have tried out before. Quick question though can i follow the same thing with pears and plum as my fresh fruit.
Thanks again
This, and very recipe that I have tried of yours, has been excellent! This recipe is easy to make and so full of flavor. I am confident this is perfect as written, and with fewer calories than my finished product. The only minor differences I made was to use heavy whipping cream instead of milk (about 1/2 cup), and I used 1 teaspoon of my homemade vanilla in the topping. I plan to use your recipe using a variety fresh fruits throughout the summer. I bet they will all be winners! Thank you so much for sharing your delightful creations! Blessings!
Aww thanks so much JC! So glad you loved the cobbler 😀