Strawberry cobbler is my favorite summer dessert, and I never thought I’d say that. There’s something magical about tender biscuits sitting atop warm, jammy strawberries. It’s like strawberry shortcake’s cozier, more comforting cousin.
The first time I made this recipe, I wasn’t sure how it would turn out. I’d made plenty of peach and blueberry cobblers before, but strawberries felt different. Would they hold up? Would they release too much liquid? I’m thrilled to report that with the right technique, strawberry cobbler is absolutely incredible.
My secret weapon is pre-cooking the fruit filling. I know it sounds like an extra step, but trust me on this one. When you cook the strawberries first with sugar and cornstarch, they break down into this perfect jammy consistency. The mixture thickens beautifully, and you avoid the dreaded soggy bottom that can plague fruit cobblers.
The biscuit topping deserves its own moment in the spotlight. I use a drop biscuit method that I discovered years ago, and it completely changed my baking game. Instead of keeping butter cold and cutting it into the flour, I melt it. Yes, you read that right. Then I add ice-cold buttermilk to the hot melted butter. When they meet, the butter seizes up and creates little clumps throughout the mixture. It’s like magic, and it gives you the fluffiest, most tender biscuits every single time.
This recipe comes together quickly, which makes it perfect for weeknight desserts or last-minute gatherings. I always keep a bag of frozen strawberries in my freezer just in case. Fresh berries work wonderfully too, especially during peak strawberry season. The recipe is forgiving and flexible.
What I love most about this cobbler is its simplicity. You don’t need fancy equipment or complicated techniques. A baking dish, a whisk, and a spoon are really all you need. The ingredient list is straightforward, and everything comes together in under an hour from start to finish.
I make this cobbler whenever I need something comforting and sweet. It’s become my go-to dessert for potlucks because it travels well and always disappears first. The combination of warm fruit and tender biscuits hits that perfect spot between casual and impressive.
The buttermilk in the biscuits adds a subtle tang that balances the sweetness of the strawberries. If you don’t have buttermilk on hand, don’t worry. I’ll share my favorite substitution method later in the recipe. It works perfectly every time.
Whether you’re using fresh summer strawberries or frozen berries in the middle of winter, this cobbler delivers. It’s comfort food at its finest, and I can’t wait for you to try it.
Recipe Details & Instructions
Recipe Timing & Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6-8
Difficulty: Easy
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh strawberries | 6 cups whole (4 cups quartered) | Can use frozen |
| Sugar (for filling) | 1/4 cup | White granulated sugar |
| Cornstarch | 1 tablespoon | For thickening |
| All-purpose flour | 1 1/4 cups | Standard AP flour |
| Sugar (for biscuits) | 1/3 cup | White granulated sugar |
| Baking powder | 2 teaspoons | Fresh for best rise |
| Kosher salt | 1/4 teaspoon | Diamond Crystal preferred |
| Unsalted butter | 5 tablespoons | Must be unsalted |
| Cold buttermilk | 1/2 cup | Very cold, straight from fridge |
| Pure vanilla extract | 1 teaspoon | Real vanilla recommended |
Step-by-Step Instructions
Preparing the Strawberry Filling:
Start by preheating your oven to 375°F. This gives it time to reach the right temperature while you prepare everything.
Hull and quarter your strawberries if using fresh ones. If they’re particularly large, cut them into smaller pieces. You want bite-sized chunks that will cook evenly. Frozen strawberries can go straight into the pan without thawing.
In a large oven-safe skillet or saucepan, combine the strawberries, 1/4 cup sugar, and cornstarch. Stir everything together gently. Place the pan over medium heat and cook for about 8-10 minutes. Stir occasionally as the strawberries release their juices and the mixture starts to bubble.
You’ll know the filling is ready when it thickens noticeably and looks jammy. The strawberries should be tender but still hold their shape somewhat. Remove from heat and set aside.
Making the Biscuit Topping:
While the strawberries are cooking, prepare your biscuit mixture. In a medium bowl, whisk together flour, 1/3 cup sugar, baking powder, and salt. Set this aside.
Here comes the fun part. Melt the butter in a microwave-safe bowl or small saucepan. You want it fully melted and hot. Pour the cold buttermilk into the hot melted butter and whisk briefly. The mixture will look curdled and lumpy. This is exactly what you want to see.
Add the vanilla extract to the butter-buttermilk mixture. Pour this wet mixture into your flour mixture all at once. Stir gently with a wooden spoon or spatula until just combined. Don’t overmix. The dough should be lumpy and shaggy. A few streaks of flour are perfectly fine.
Assembling and Baking:
Transfer your cooked strawberry filling to a 9-inch square baking dish if you cooked it in a skillet. If you used an oven-safe pan, you can keep it there.
Drop spoonfuls of biscuit dough on top of the hot strawberry filling. You should have about 8-10 biscuit drops. They won’t completely cover the fruit, and that’s okay. The biscuits will spread as they bake.
Place the dish in your preheated oven and bake for 25-30 minutes. The biscuits should be golden brown on top and cooked through. The fruit filling will be bubbling around the edges.
Let the cobbler cool for at least 10-15 minutes before serving. It will be extremely hot straight from the oven. This cooling time also lets the filling set up a bit.
Serving Suggestions:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between warm cobbler and cold ice cream is absolutely divine.
Tips, Variations & FAQs
Pro Tips for Perfect Strawberry Cobbler
Berry Selection: Choose strawberries that are bright red and fragrant. Overripe berries actually work great in cobbler since they’ll break down more easily. Frozen berries work just as well as fresh ones.
Buttermilk Substitute: Mix 1/2 cup milk with 1 1/2 teaspoons white vinegar or lemon juice. Let it sit for 5 minutes before using. This creates the same tangy effect.
Storage Tips: Cover leftover cobbler and refrigerate for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds. The biscuits won’t be quite as crispy, but it’s still delicious.
Make-Ahead Option: You can prepare the strawberry filling ahead and refrigerate it. When ready to bake, reheat the filling until warm, then add fresh biscuit dough and bake as directed.
Flavor Variations
Try adding a pinch of cinnamon or nutmeg to the strawberry filling for warm spice notes. A tablespoon of lemon juice brightens the fruit flavor. You can also mix strawberries with other berries for a mixed berry cobbler.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work perfectly in this recipe. Don’t thaw them first. Just add them frozen to the pan with the sugar and cornstarch. They may need an extra minute or two of cooking time to release their juices.
Why do I need to pre-cook the fruit filling?
Pre-cooking ensures the filling reaches the perfect jammy consistency and proper thickness. Raw fruit releases too much liquid during baking, which can make the biscuits soggy. This method guarantees perfect results every time.
Can I make this cobbler in advance?
For best results, bake the cobbler fresh and serve it warm. However, you can bake it a few hours ahead and reheat it in a 300°F oven for 10-15 minutes. The biscuits will soften slightly but still taste wonderful.
What’s the best way to serve strawberry cobbler?
Serve it warm with vanilla ice cream, whipped cream, or even plain yogurt for breakfast. The contrast of temperatures and textures makes it extra special. Some people love it with a drizzle of heavy cream.
Can I double this recipe?
Yes! Use a 9×13-inch baking dish for a double batch. Keep the cooking times the same but check the biscuits at 25 minutes. You may need a few extra minutes of baking time for larger portions.
Easy Strawberry Cobbler Recipe
Ingredients
- For the Strawberry Filling:
- 6 cups fresh strawberries whole (4 cups quartered)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- For the Biscuit Topping:
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter melted
- 1/2 cup cold buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Filling:
- Preheat oven to 375°F.
- Hull and quarter the strawberries. If using frozen, use them straight from the freezer.
- In a large oven-safe skillet or saucepan, combine strawberries, 1/4 cup sugar, and cornstarch. Stir gently.
- Cook over medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and becomes jammy. Remove from heat.
- Make the Biscuit Topping:
- In a medium bowl, whisk together flour, 1/3 cup sugar, baking powder, and salt.
- Melt the butter until hot. Pour cold buttermilk into the hot melted butter and whisk briefly. The mixture will look curdled – this is correct.
- Add vanilla extract to the butter mixture.
- Pour the wet ingredients into the flour mixture all at once. Stir gently until just combined. Don’t overmix – the dough should be lumpy.
- Assemble and Bake:
- Transfer the cooked strawberry filling to a 9-inch square baking dish if needed (or keep in oven-safe pan).
- Drop 8-10 spoonfuls of biscuit dough on top of the hot strawberry filling. The biscuits won’t completely cover the fruit.
- Bake for 25-30 minutes until biscuits are golden brown and cooked through, and filling is bubbling around the edges.
- Let cool for 10-15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Frozen Berries: Don’t thaw frozen strawberries before using. Add them directly to the pan and cook for an extra 1-2 minutes.
Storage: Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds.
Make-Ahead: Prepare the strawberry filling ahead and refrigerate. Reheat until warm before adding fresh biscuit dough and baking.
Variations: Add a pinch of cinnamon or nutmeg to the filling, or mix with other berries for a mixed berry cobbler.
