Strawberry Cobbler

Discover how to make the perfect strawberry cobbler with a buttery crumble topping that’s crispy on the outside and tender inside. This easy fruit cobbler recipe uses fresh strawberries and simple ingredients for a crowd-pleasing dessert that’s ready in under an hour.

You know that moment when you take a bite of something warm, buttery, and sweet, and suddenly you’re transported back to summer? That’s this strawberry cobbler for you. I’ve been making this recipe for years, and honestly, it never gets old—the combo of tart strawberries with that crispy-yet-tender crumble topping is pure magic.

What Makes This Strawberry Cobbler So Special

This isn’t just another dessert recipe you’ll bookmark and forget about. This strawberry cobbler hits all the right notes: it’s ridiculously easy to throw together, uses ingredients you probably already have, and comes out of the oven looking like you spent hours on it.

The lemon juice in the filling brightens up the strawberries without making them overly sweet, and that buttery crumble topping? It’s the perfect balance between biscuit and cookie.

Plus, you can have this bad boy on the table in about 45 minutes total, which makes it perfect for last-minute gatherings or when you just need something comforting on a random Tuesday night.

Ingredients You’ll Need

Here’s what you’re working with—nothing fancy, just good, honest ingredients that come together beautifully.

Ingredient Category	What You Need	Why It Matters
For the Strawberry Sauce	1/2 cup white sugar	Sweetens the berries without overpowering them
	2 tablespoons cornstarch	Creates that glossy, thick sauce that holds everything together
	1/4 cup lemon juice	Adds brightness and balances the sweetness perfectly
	3 cups fresh strawberries, hulled and sliced into 1/4 inch slices	The star of the show—use the freshest you can find
	2 tablespoons cold butter, diced	Adds richness to the fruit filling
For the Crumble Topping	1 cup all-purpose flour	The base of your tender, golden topping
	1 tablespoon white sugar	Just a touch of sweetness in the crust
	1 1/2 teaspoons baking powder	Gives you that light, biscuit-like texture
	1/2 teaspoon salt	Enhances all the flavors
	3 tablespoons cold butter, cut into cubes	Creates those buttery pockets of deliciousness
	1/2 cup heavy cream	Makes the topping rich and tender

A Quick Note on Strawberries

Fresh is definitely best here, but if you’re making this in the off-season, frozen strawberries can work in a pinch. Just thaw them first and drain off any excess liquid so your cobbler doesn’t turn into soup.

How to Make the Best Strawberry Cobbler

Trust me, this is easier than you think. Let’s break it down step by step.

Getting Started: Prep Your Oven and Pan

First things first—crank that oven to 400 degrees and get it nice and hot. While it’s preheating, grab a 9-inch round or square baking pan and butter it generously. Don’t skip this step or you’ll be cursing when you try to serve it later.

Creating the Strawberry Sauce

Here’s where the magic starts happening. In a heavy-duty saucepan, combine 2 tablespoons of cornstarch, 1/4 cup lemon juice, and 1/2 cup sugar. Pop it on the stove over medium heat and whisk it occasionally as it heats up.

You’ll know it’s ready when the mixture thickens up and turns from cloudy to glossy—usually takes about 3 to 5 minutes. Once it’s thick enough to coat the back of a spoon, pull it off the heat immediately. Now comes the fun part: gently fold in those beautiful sliced strawberries. Be gentle here—you want them coated in that lemony sauce, not mushed into oblivion.

Assembling the Base

Pour that gorgeous strawberry mixture into your buttered baking dish and spread it out evenly. Now dot the top with those 2 tablespoons of cold, diced butter. It’ll melt into the filling as it bakes and create little pockets of buttery goodness.

Making the Crumble Topping

This is probably my favorite part because it’s so satisfying. In a large bowl, whisk together your flour, sugar, baking powder, and salt. Add those 3 tablespoons of cold butter cubes and use a pastry cutter, two forks, or even your fingers to work the butter into the flour until it looks like coarse crumbs.

“The key here is keeping everything cold—it’s what gives you that perfect crumbly texture,” I always tell people who ask for tips. Once you’ve got those crumbs, pour in the heavy cream and stir just until everything comes together. Don’t overmix or you’ll end up with tough topping instead of tender, flaky goodness.

The Final Touch

Sprinkle that crumble mixture evenly over your strawberries. Don’t worry if it doesn’t cover every single inch perfectly—those little gaps let the fruit bubble up and caramelize around the edges, which is honestly the best part. Slide it into your preheated oven and bake for 25 minutes.

You’ll know it’s done when the biscuit topping is golden brown and the filling is bubbling away around the edges. The smell alone will have everyone wandering into the kitchen asking when it’ll be ready.

Expert Tips for Cobbler Perfection

After making this countless times, I’ve picked up a few tricks that take it from good to absolutely incredible.

Temperature Matters

Keep that butter cold, cold, cold when you’re making the crumble topping. I actually pop mine in the freezer for 10 minutes before I start. Cold butter creates steam pockets as it bakes, which equals that flaky, tender texture we’re after.

Don’t Overmix the Topping

Once you add that cream, mix just until combined. Overworking the dough develops gluten, and nobody wants a tough, chewy cobbler topping. It should be just barely holding together when you sprinkle it on.

Let It Rest

I know it’s hard, but let your strawberry cobbler rest for at least 10 to 15 minutes after it comes out of the oven. This lets the filling set up a bit so you don’t end up with a soupy mess when you scoop it out. Plus, it cools down to the perfect temperature where you can actually taste it instead of burning your tongue off.

Serving Suggestions

Vanilla ice cream is pretty much non-negotiable here. That cold, creamy contrast with the warm, fruity cobbler? Chef’s kiss. Whipped cream works beautifully too, especially if you add a splash of vanilla extract to it.

Creative Variations to Try

Once you’ve mastered the basic recipe, here are some fun ways to switch things up.

Mixed Berry Cobbler

Swap out some of the strawberries for blueberries, raspberries, or blackberries. I usually do 2 cups strawberries and 1 cup mixed berries for one of the best fruit cobbler recipes you’ll ever taste. Each berry brings its own personality to the party.

Add Some Spice

A pinch of cinnamon or cardamom in the crumble topping adds warmth and complexity. Just 1/4 teaspoon is enough—you want it to complement, not overpower those gorgeous strawberries.

Citrus Twist

Try swapping the lemon juice for orange juice, or use half lemon and half orange. It gives the filling a different kind of brightness that’s really lovely, especially if you’re making this as one of your go-to fruit cobbler recipes.

Almond Crumble

Replace 1/4 cup of the flour with almond meal and add 1/4 teaspoon almond extract to the crumble. It pairs beautifully with strawberries and gives you that fruit cobbler recipes crumble topping with a sophisticated twist.

Troubleshooting Common Issues

Even simple recipes can have hiccups. Here’s how to fix the most common problems.

Soggy Bottom

If your cobbler comes out with a soggy bottom crust, your filling was probably too liquidy. Make sure you cook that cornstarch mixture until it’s properly thickened before adding the berries. If using frozen strawberries, drain them really well.

Dry or Tough Topping

This usually means you overworked the dough or didn’t use enough cream. Mix gently and add cream until the dough just comes together—it should be slightly shaggy, not smooth.

Pale Topping

If your topping isn’t browning, your oven might not be hot enough. Double-check that it’s actually at 400 degrees with an oven thermometer. You can also brush the topping with a little extra cream before baking for more color.

Storage and Make-Ahead Tips

Because let’s be real, sometimes you need dessert ready to go.

Storage Method	How Long	Best Practices
Room temperature	Up to 2 days	Cover loosely with foil—don’t seal tightly or the topping gets soggy
Refrigerator	Up to 5 days	Cover with plastic wrap or transfer to an airtight container
Freezer	Up to 3 months	Wrap tightly in plastic wrap, then foil; freeze before or after baking

Reheating Like a Pro

The microwave works in a pinch, but honestly, the oven is your friend here. Reheat individual portions at 350 degrees for about 10 minutes, or until warmed through. It brings back that crispy top texture that makes cobbler so special.

No-Waste Kitchen Hacks

Got leftover strawberry tops from hulling? Toss them in a pitcher with water and a little sugar for a light strawberry-infused water. Or freeze them for smoothies. And if you have extra cobbler that’s getting a bit stale, crumble it up and use it as a topping for yogurt or ice cream—waste not, want not.

Nutrition Information

Here’s the breakdown per serving (based on 8 servings):

Nutrient	Amount
Calories	Approximately 280
Total Fat	12g
Saturated Fat	7g
Cholesterol	35mg
Sodium	220mg
Total Carbohydrates	42g
Dietary Fiber	2g
Sugars	25g
Protein	3g

Keep in mind this is just an estimate—your actual numbers might vary depending on exactly how you measure and what specific ingredients you use.

STRAWBERRY COBBLER FAQs

More Delicious Recipes You’ll Love

If you’re into simple, crowd-pleasing desserts like this one, you might also enjoy my strawberry shortcake cake or this stunning blueberry pistachio spring salad that’s perfect for brunch. And if you’re looking for something savory, these Mediterranean baked feta eggs are seriously addictive.

For a lighter touch with your cobbler, try drizzling some homemade lemon vinaigrette over fresh berries on the side—sounds weird, but trust me. And if you’re feeling nostalgic, my Dr. Oz pink gelatin recipe is a fun throwback.

Let’s Make Some Memories

There you have it—the strawberry cobbler recipe that’s been making appearances at my family gatherings for years. It’s one of those desserts that looks impressive but is secretly ridiculously easy, which makes it perfect for both special occasions and regular weeknight treats.

The best part? Everyone always asks for the recipe, which means you get to be the hero who shares it. So go ahead, give this one a try, and don’t forget to save it to Pinterest so you can find it again when strawberry season rolls around.

I’d love to hear how yours turns out! Drop a comment below and let me know if you tried any of the variations or if you served it with something unexpected. And if it turns out as good as I know it will, snap a pic and share it—there’s nothing I love more than seeing this recipe bring joy to other people’s kitchens.

Happy baking, friends!