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This Strawberry Cobbler is the best summer dessert

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This Strawberry Cobbler is the best summer dessert. It’s easy to make with just a few simple ingredients. This dessert comes together quickly because it has a soft, buttery crust and sweet strawberries inside. Everyone will want more!

When I have guests over, I love to serve them warm strawberry cobbler. It’s simple to make, uses common kitchen items, and always looks great even though it’s simple to make! This dessert will go quickly, whether it’s at a summer picnic or a barbecue.

All you have to do is mix the batter, sprinkle strawberries all over the baking dish, and then put it in the oven. By the time you finish dinner, the cobbler will be ready. It’s great for when strawberries are in season and you have a lot of them. Do you want another recipe that uses strawberries to help you use up your fresh berries?

Ingredients

This is what you need to make this recipe:

Fresh strawberries are best for this cobbler recipe. If you want the sweetest and ripest strawberries, look for ones that are red all the way to the top.

Sugar: You will need sugar to soak the strawberries and the batter. Check to see if you have enough sugar!
Butter: For this strawberry cobbler, make sure to get unsalted butter so it doesn’t taste too salty.
You don’t need anything special for flour! You only need all-purpose flour to make the cobbler.
Baking powder—check to see if it has gone bad.
Use whole milk for the best taste.

◯ 2 pounds fresh strawberries hulled and halved (900g)
◯ 1 cup granulated sugar divided (200g)
◯ 9 tablespoons unsalted butter (120g)
◯ 2¼ cup all-purpose flour (270g)
◯ 2½ teaspoons baking powder
◯ 1¼ cup milk (300ml)
◯ 2 teaspoons vanilla extract
◯ ½ teaspoon kosher salt

Equipment

◯ Mixing Bowls
◯ Baking dish

How to Prepare Strawberry Cobbler

Preheat the oven to 350°F.
In a large bowl, stir together the strawberries and ⅓ cup of sugar. Set aside to macerate.
Add the butter to a 13×9-inch baking dish and place in the preheated oven until the butter is melted, about 10 minutes.
In the meantime, in a medium mixing bowl, mix the flour, baking powder, salt, and the last ⅔ cup of sugar together with a whisk. Mix in the milk and vanilla extract until everything is well mixed.
Carefully remove the baking dish from the oven and pour the batter over the melted butter. Spoon the strawberries over the batter, leaving any extra liquid in the bottom of the bowl and discarding it.
Bake for 55 to 60 minutes or until the batter is golden brown and the strawberry juices are bubbling. Let cool for 15 minutes. Serve with vanilla ice cream, if desired.

Pro Tips for Making This Recipe

To hull a strawberry, insert the tip of a small knife into the top of the strawberry at an angle and then rotate the berry until you can pull the stem out.
Some of the butter may float to the top and not reabsorb until the cobbler is almost done, so don’t panic if it still looks wet until the last few minutes of baking.
If your strawberries are not very sweet or juicy, double the amount of sugar when you macerate the berries.
If you do not have a baking dish, you could use a large cast-iron skillet in its place.
If you are concerned that your dish will bubble over, place a sheet pan on the oven rack under the cobbler.
Do not skip letting the strawberry cobbler cool before cutting. It gives everything, such as the strawberry juices, time to set up.

Frequently Asked Questions

Can I use frozen strawberries?

I prefer fresh strawberries as frozen strawberries would add too much liquid to the cobbler. However, if you only have frozen strawberries, be sure to let them thaw and drain the excess liquid, then pat them dry before macerating them.

What’s the difference between cobbler and crisp?

The two are made with the same ingredients, but a cobbler is denser and has a streusel crumb topping that is crispy.

What should I do with leftovers?

Once the strawberry cobbler has cooled to room temperature, you can cover the baking dish and transfer it to the fridge for up to 4 days. If you want to freeze leftovers, transfer them to a freezer-safe airtight container and freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating in the oven.

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