With strawberries coming into season, this strawberry cobbler is the perfect way to use up some of those fresh strawberries! Tart yet sweet, this recipe is perfect for a summer barbecue dessert or a sweet after dinner treat.
Cobbler recipes are a quick and easy dessert that can be customized with many different types of fruit! Serve up a cobbler after dinner or even bring it to the neighborhood summer barbecue. If you need something to go with this recipe, make a refreshing southern strawberry sweet tea to match the flavors in this dish.
Fresh strawberries are generally in season anywhere from late April to early July depending on where you live, so there’ll be plenty of opportunities to get sweet, fresh strawberries at the store.
If you have a farmer’s market nearby, go check out the strawberry selection and pick up some big juicy ones for this recipe! Not only can you get strawberries, but you can find all sorts of fruits perfect for a cobbler like blueberry, peaches, apples, and mixed berries!
Strawberry Cobbler Ingredients
- Fresh Strawberries
- Granulated Sugar
- Instant Tapioca
- Lemon Juice
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Light Brown Sugar
- Salted Butter
- Heavy Whipping Cream
- Coarse Decorating Sugar
This cobbler dessert is made from scratch, but if you are looking to save a bit of time, you can use Bisquick for fast and easy batter. If you’re looking for different flavors, try making a strawberry rhubarb cobbler! Strawberry and rhubarb pair nicely together in a cobbler, or you could even throw in some blueberries or raspberries for a delicious mixed berry cobbler.
For another quick and easy alternative, you can get a bag of frozen berries at the store and make an easy cobbler with frozen berries.
Cream cheese pairs very nicely in a cobbler recipe. By adding spoonful's of cream cheese to the top of the cobbler before baking, you will have a delicious strawberry cream cheese cobbler that is delicious on it’s own or with vanilla ice cream! You don’t have to make a strawberry cobbler with cream cheese, but try adding in different berries and flavors to see what you like best!
How to Make Strawberry Cobbler
FIRST STEP: Preheat the oven to 375°F. Butter a 9x13 glass baking dish and set aside.
SECOND STEP: Combine strawberries, sugar, tapioca, and lemon juice. Stir to combine and spread in a glass baking dish.
THIRD STEP: Prepare the topping by combining flour, baking powder, granulated and brown sugar. Cut cold butter into flour/sugar mixture using a fork or pastry blender until the mixture forms small, pea-size pieces.
FOURTH STEP: Pour heavy cream into the topping mixture and stir just until combined.
FIFTH STEP: Scoop piles of the topping over the strawberry mixture in the baking dish.
SIXTH STEP: Sprinkle coarse sugar over the cobbler topping if desired.
SEVENTH STEP: Bake about 45-55 minutes until the strawberry filling is bubbling, not just around the edge, but in the center as well. The topping should be browned and baked through.
EIGHTH STEP: Serve warm with ice cream.
Try switching out strawberries for blueberries, raspberries, blackberries, peaches, or any other type of fruit that you love! Mix them together for a cobbler that’s full of flavor!
If you don’t have heavy whipping cream, you can use milk and butter as a substitute. Combine ¼ cup of melted butter with ¾ cup milk and mix them together to make 1 cup of heavy cream.
Instant tapioca is used to thicken the mixture in this cobbler. You can make the cobbler without it, but it may not hold together as well and will be very runny.
Storing this Recipe
IN THE FRIDGE: Store this cobbler in an airtight container or with a plastic wrap covering for up to 3 days in the fridge.
IN THE FREEZER: It’s not recommended to freeze this recipe because when reheating, the strawberries will release a lot of liquid and the cobbler will end up mushy. If you do end up freezing it, it will last up to one month in the freezer. Slow thaw it in the fridge and eat cold or reheat in oven at 350 until cobbler is bubbling in the middle.
For the filling
- 8 cups strawberries stems removed and halved or quartered so that they are bite-sized
- ½ cup instant tapioca
- ½ cup granulated sugar
- 2 tsp lemon juice
For the topping
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ½ cup salted butter cold and cut into cubes
- ⅔ cup heavy whipping cream
- 1 to 2 tbsp coarse decorating sugar optional
- Preheat the oven to 375 degrees F. Butter a 9 by 13 inch glass baking dish and set aside.
- Combine strawberries, sugar, tapioca, and lemon juice. Stir to combine and spread in a glass baking dish.
- Prepare the topping by combining flour, baking powder, granulated and brown sugar. Cut cold butter into flour/sugar mixture using a fork or pastry blender until the mixture forms small pea-size pieces.
- Pour heavy cream into the topping mixture and stir just until combined.
- Scoop piles of the topping over the strawberry mixture in the baking dish.
- Sprinkle coarse sugar over the cobbler topping if desired.
- Bake for about 45 to 55 minutes until the strawberry filling is bubbling, not just around the edge, but in the center as well. The topping should be browned and baked through.
- Serve warm with ice cream.