Strawberry Cobbler

This irresistible Strawberry Cobbler recipe is made with fresh, juicy strawberries and a buttery, cobbler topping. For a dessert that will fill your kitchen with the smell of late spring, but is ideal to serve cold with scoops of vanilla ice cream.

Whether you're hosting a summer barbecue or simply looking for a delicious way to cap off a meal, this Strawberry Cobbler is sure to satisfy your sweet tooth and leave you craving more.

Ingredients and substitutions for Strawberry Cobbler

• Fresh strawberries: Fresh strawberries are best here. The best way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry them off and they will keep for several days covered and refrigerated.
• Plain flour: The finer crumb in plain flour gives our cobbler it's signature texture. However, you can substitute in equal measure with self-raising flour and omit the baking powder.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: The best sugar is superfine or caster which dissolves into the fruit and dough by adding sweetness without additional flavors. You could half and half the sugar with light brown sugar and caster sugar for the filling.
• Heavy Cream: The heavy cream helps give our cobbler dough a rich and light texture. You could replace with full fat milk or non dairy milk to make this dairy free, though it is recommended to use ¾ cup and form your dough due to it's higher water content.
• Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what helps the fruit juice thicken as it bakes up.

See recipe card for quantities.

How to make Strawberry Cobbler:

Crumble mixture: Place the flour, baking powder and butter into a bowl and combine with a pastry blender until the butter is pea sized and refrigerate.

Combine the fruit: Stir the strawberries and other filling ingredients together.

1

Create the dough: Remove the flour mixture from the fridge and add in the cream, combining with a pastry blender until the dough forms.

2

Cobbled dough: Take large tablespoon amounts of dough. Roll and flatten slightly and place on top of the fruit.

3

Bake: Bake until golden on top.

Allow to cool: No burning of the mouth here! Let this baby cool for at least 30 minutes.

Spoon it up: Spoon into serving bowls, serve scoops of ice cream and dig in!

More strawberry recipes you'll love

Danish Strawberry Tart

Victoria Sponge Cake

Strawberry and Rhubarb Pie

Strawberry Cobbler

Sylvie Taylor

The brightest bite of summer in a dish is this Strawberry Cobbler recipe. The scone dough is a compliment to the sweet strawberries that really make this dessert a standout!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Servings 6

Calories 393 kcal

Ingredients

  

1x2x3x

Cobbler dough

• 240 grams / 1 ½ cups plain flour
• 8 grams / 2 teaspoons baking powder
• 85 grams / 3 ounces butter cold and cubed
• 250 milliliters / 1 cup cream

Strawberries

• 600 grams / 1.3 pounds strawberries cored and halved
• 2 teaspoons vanilla extract
• 125 grams / ⅔ cup superfine/caster sugar
• 18 grams / 2 tablespoons cornflour

Instructions

 

Cobbler dough

• Preheat the oven to 200C/390F.
• To make the cobbler dough, stir the flour and baking powder together and make a well in the center.
• Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.
• Place into the fridge for 15 minutes.

Strawberries

• Meanwhile, place the strawberries, vanilla extract, sugar and cornflour into your baking dish and stir together until the strawberries are well coated.

Assembly

• Remove the cold flour from the fridge and add the cream, combining into the flour to form a pastry with a pastry blender or knife until it comes together.
• Scoop tablespoonfuls onto the strawberries until the baking dish is fully covered and no dough remains in your bowl.
• Place into the oven and bake for 35 minutes until golden on top.
• Remove and allow to cool for 30 minutes.
• Spoon into serving bowls and serve with scoops ice cream.
• Serve immediately.

Video

https://youtu.be/es4IATgbOOU

Notes

• Fresh strawberries: Fresh strawberries are best with the best way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry them off and they will keep for several days covered and refrigerated; meaning this dessert will be good to serve up to 2 days post making this.
• Upping the vanilla flavor: Vanilla and strawberries are gold standard ingredients when paired and if you have some vanilla bean paste on hand, 1 teaspoon added to the strawberries would only make this taste better!
• Heavy Cream: The heavy cream helps give our cobbler dough a rich and light texture. You could replace with full fat milk or non dairy milk to make this dairy free, though it is recommended to use ¾ cup and form your dough due to it's higher water content.
• How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone/biscuit dough than pie dough.
• Deep baking dish: The baking dish used making this dish was 22cm/8.5 inches with a depth of 2 inches which was not deep enough for my cobbler and so the juices did overflow whilst baking. If your strawberries comes close to the edge of your baking dish prior to the dumplings being placed on top definitely place a tray beneath your baking tray to catch those juices that will overflow.

Recipe by Roamingtaste

Nutrition

Calories: 393kcal

Keyword berry baking, eggless, spring baking, spring dish

Tried this recipe?Let us know how it was!