Strawberry Cobbler

6 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

This Strawberry Cobbler is one of the best strawberry desserts loaded with fresh strawberries and an easy biscuit topping. Delicious topped with ice cream!

Just like Strawberry Shortcake, this fresh strawberry Dessert Recipe is super easy and made in less than an hour with delicious biscuits from scratch!

Strawberry Cobbler in bowl with whipped 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.


Strawberry Cobbler in baking dish


  • 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 ½ 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.



  • 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.

Strawberry Cobbler in baking dish

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Strawberry Cobbler

This Strawberry Cobbler is one of the best strawberry desserts loaded with fresh strawberries and an easy biscuit topping. Delicious topped with ice cream!
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


  • 1/2 cup butter , softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon coarse sanding sugar


  • 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 ½ 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.


Calories: 315kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 153mg | Potassium: 180mg | Fiber: 2g | Sugar: 27g | Vitamin A: 549IU | Vitamin C: 49mg | Calcium: 29mg | Iron: 1mg
Keyword: Strawberry Cobbler

Strawberry Cobbler collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. My husband loved this. I have fresh blueberries and he wanted me to use them in this recipe. In the oven we’ll see what happens

  2. Oh my goodness sooo delicious! I usually believe that it isn’t a dessert unless it involves chocolate but this one just quickly became a dessert favorite of mine. Great for the summer months! I had it with vanilla bean ice cream and it was absolute perfection.

  3. This cobbler didn’t last a minute with my crew! Strawberry is such a great flavor for a summer dessert!