This Strawberry Cobbler is one of the best strawberry desserts loaded with fresh strawberries and an easy biscuit topping. Delicious topped with ice cream!
Cobblers are one of the easiest and most delicious ways to use any ripe, juicy fresh fruit or berry. All you need to make a cobbler is common pantry ingredients and whatever fruit you have on hand. Summer is peak strawberry season so making a fresh Strawberry Cobbler is a must do!
This old-fashioned Strawberry Cobbler recipe is so simple to make, including the biscuit topping made from scratch. If you bake even sometimes, you have all you need to make this delicious cobbler. A stand mixer makes the biscuit dough easier but this recipe can be made by hand too.
While you can absolutely make Strawberry Cobbler with frozen berries, there’s just no beating a plump, fresh berry. A fresh strawberry adds so much texture and sweet flavor and just the right amount of juice. If you use frozen strawberries, be sure to thaw them first and pat them dry.
For an extra buttery, sweet biscuit topping, brush the dough with melted butter and sprinkle with turbinado sugar before baking. If the Strawberry Cobbler topping starts to brown quickly from the melted butter, tent with foil and cook until the filling is bubble and test doneness with a toothpick.
Easy Strawberry Cobbler is a great recipe to double to feed a crowd. All you need to do is double the ingredients using the slider tool in the recipe card and bake in a 9×13 baking dish. Strawberry Cobbler can be at room temperature for days so it’s perfect for potlucks, summer cookouts, or any event where it will need to sit out for a while.
Strawberry Cobbler has a warm, gooey filling and buttery fresh biscuits that tastes even better with Vanilla Ice Cream. If you want more of a strawberries and cream dessert, top your Strawberry Cobbler with Whipped Cream. If you have extra strawberries on hand, make Strawberry Topping or sprinkle with chopped strawberries.
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VARIATIONS ON STRAWBERRY COBBLER
- Fruit: Apples, peaches, cherries, plums, or kiwis all taste great with strawberry! Soften firmer fruits in the microwave for 3-5 minutes so they cook at the same time as the berries.
- Filling: If you like a thicker filling, use 1 tablespoon cornstarch, lemon juice, or 1/2 cup grated apple. Lemons and apples have natural pectin that will thicken the filling.
- Bisquick: You can substitute Bisquick or your favorite Pancake Mix for the dry ingredients in this recipe to make the biscuit topping.
- Pie Crust: Top the strawberry filling a refrigerated pie curst. Cut vents into the pie crust to allow the filling to cook completely.
- Rhubarb: Use 2 cups fresh or frozen rhubarb, cut into 1 inch pieces, and 2 cups strawberries to make old-fashioned Strawberry Rhubarb Cobbler.
Slow Cooker Strawberry Cobbler
- Spray slow cooker with cooking spray or grease with butter.
- Prepare the strawberry filling in the slow cooker, adding 1 tablespoon cornstarch to the mixture.
- Make the biscuit topping per the recipe card and spoon over strawberry mixture.
- Cover crockpot with paper towels before securing lid.
- Cook on low for 3-4 hours or on high to 2 hours, until the biscuits are puffy and cooked through.
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HOW TO STORE STRAWBERRY COBBLER
- Serve: This Strawberry Cobbler recipe can be at room temperature for up to 2 days, covered with plastic wrap or aluminum foil.
- Store: Wrap your dish with plastic wrap if it doesn’t have a cover and refrigerate Strawberry Cobbler up to 1 week.
- Freeze: Once the cobbler has cooled completely, you can freeze it in a sealed container for up to 3 months. Thaw and reheat in the oven at 350 degrees until warm and bubbly, about 20 minutes.
- Yield: 6 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1/3 cup orange juice
- 3 tablespoons sugar
- 3 cups fresh strawberries
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 375 degrees and spray an 8x10 baking dish with baking spray.
In a large bowl, whisk together orange with 3 tablespoons sugar until dissolved.
Add strawberries to baking dish and pour orange mixture over strawberries.
In a stand mixer, cream butter and 1/2 cup sugar until light and fluffy then add in the egg and vanilla extract untill well blended.
Sift together the flour, baking powder, and salt.
Add flour mixture to the wet ingredients until just combined.
Add spoonfuls of batter over the strawberries then sprinkle with sanding sugar.
Bake in oven for 35-40 minutes until golden brown.
Yield: 6 servings, Amount per serving: 315 calories, Calories: 315g, Carbohydrates: 40g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 68mg, Sodium: 153mg, Potassium: 180mg, Fiber: 2g, Sugar: 27g, Vitamin A: 549g, Vitamin C: 49g, Calcium: 29g, Iron: 1g
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