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Strawberry Cobbler

Strawberry Cobbler

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6
  • Category: Crumbles & Puddings
  • Cuisine: American


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


Cobbler dough
240 grams / 1 1/2 cups plain flour
8 grams / 2 teaspoons baking powder
85 grams / 3 ounces butter, cold and cubed
250 milliliters / 1 cup cream
600 grams / 1.3 pounds strawberries, cored and halved
2 teaspoons vanilla extract
125 grams / 2/3 cup superfine/caster sugar
18 grams / 2 tablespoons cornflour


Cobbler dough

  1. Preheat the oven to 200C/390F.
  2. To make the cobbler dough, stir the flour and baking powder together and make a well in the center.
  3. 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.
  4. Place into the fridge for 15 minutes.


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


  1. 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.
  2. Scoop tablespoonfuls onto the strawberries until the baking dish is fully covered and no dough remains in your bowl.
  3. Place into the oven and bake for 35 minutes until golden on top.
  4. Remove and allow to cool for 30 minutes.
  5. Spoon into serving bowls and serve with scoops ice cream.
  6. Serve immediately.


Upping the vanilla flavor: Vanilla and strawberries are gold standard ingredients when paired and if you have some vanilla bean paste or even some vanilla bean on hand, putting a teaspoon into the strawberries would only make this taste better!

Type of cream: The type of cream used here is thick double cream, if you use a pouring cream you might only want to initially use 150 milliliters / 2/3 cup of the cream and add more as needed due how much quicker the dough will come together.

How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone dough than pie dough.

Deep baking dish: The baking dish used in the photos was not deep enough for my cobbler and so the juices did overflow whilst baking, if your fruit 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


  • Calories: 393 calories per serve

Keywords: spring baking, cobbler, crustless pie, strawberry baking