Fresh strawberry cobbler is an irresistible dessert made with syrupy strawberry filling topped with a buttery biscuit crust. This cobbler is the perfect way to use up those fresh summer berries and will become your new favorite dessert!
Sign me up for anything made with fruit filling and a buttery crust! This strawberry cobbler is fresh, fruity, and the tender, buttery biscuit crust makes this dessert unforgettable.
Cobbler is a beloved dessert in the South and you will find yourself serving this recipe all summer. For more Southern desserts, check out our Old Fashioned Banana Pudding and Southern Tea Cakes next!
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What Is Cobbler?
Cobbler is a tasty dessert typically made with fresh fruit and a biscuit or cake-like crust. Cobbler is particularly popular in the Southern US, with peach cobbler being the most coveted variety.
Ingredients You Need To Make This Recipe
Strawberry Filling
- Fresh strawberries. For the fruity, syrupy filling.
- Granulated sugar. To lightly sweeten the strawberries and enhance their flavor.
- Cornstarch. To slightly thicken the filling and give it a syrupy texture.
- Lemon juice. To bring out the juices and flavor of the strawberries.
- Ground cinnamon. To further enhance the flavor of the strawberries.
Biscuit Crust
- All-purpose flour. For a soft, tender biscuit topping.
- Granulated sugar. To lightly sweeten the dough.
- Baking powder. To help the dough rise.
- Baking soda. Also to help the dough rise.
- Salt. To enhance the flavors of the other ingredients.
- Unsalted butter. To create a fluffy biscuit crust and for added flavor.
- Buttermilk. For subtle tanginess and extra tenderness.
- Egg. Combined with milk to create an egg wash for the crust.
- Milk. For the egg wash.
How to Make This Recipe
- Preheat your oven to 350°F. Butter a 2-quart baking dish and set it aside.
- In a large mixing bowl, combine the strawberries with the sugar, cornstarch, lemon juice, and ground cinnamon. Set the strawberry filling aside while you prepare the biscuit topping.
- In a separate medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter to the flour mixture and rub it into the flour using your thumbs and index fingers until it resembles coarse crumbs. Some large chunks of butter are totally fine.
- Make a well and the center of the flower mixture, and pour the buttermilk into the well. Use a large wooden spoon to mix the dough until all of the flour is moistened and it starts to clump together.
- Pour the strawberry filling into the prepared baking dish. Pat out several flattened discs of biscuit dough with your palms and place them on top of the strawberry filling. Some strawberry filling poking through is perfectly fine.
- In a small bowl, whisk together the egg and milk. Use a pastry brush to brush the biscuit topping with the egg wash. You may not use all of the egg wash.
- Sprinkle the remaining sugar over the cobbler and place the dish on a baking sheet in case any filling bubbles over. Bake the cobbler in the preheated oven for 45 to 50 minutes until golden brown on top and bubbly.
- Allow the cobbler to cool slightly and serve it warm with scoops of vanilla ice cream.
Variations and Substitutions
You can substitute a number of different varieties of fruit for strawberries in this cobbler. Try making this cobbler with:
- Peaches (a Southern staple!)
- Plums
- Apricots
- Cherries
- Blackberries
- Raspberries
- Blueberries
- Apples
- Pears
More FAQs
The main difference between a cobbler and a crumble lies in the crust. While cobbler is made with a biscuit or cake crust, a crumble is made with a streusel crust containing oats and sometimes nuts.
Does strawberry cobbler need to be refrigerated?
Yes. Store completely cooled strawberry cobbler in the refrigerator, where it will last for up to 5 days.
Sure! You can prepare and bake strawberry cobbler a day in advance and store in the refrigerator until ready to serve. Allow the cobbler to come to room temperature then reheat in the oven for about 20 minutes.
You can also prepare the filling and the crust and store them separately in the refrigerator overnight then assemble and bake the cobbler the next day. It is important to store the filling and crust of the unbaked cobbler separately so that the topping does not become soggy.
How To Store Leftover Cobbler
Leftover cobbler can be stored in the refrigerator in the dish it was baked in or transferred to an airtight container if leftovers will be kept for more than a day or two.
Leftover strawberry cobbler will keep for up to 5 days if properly stored.
Recommended Tools For This Recipe
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📖 Recipe
Fresh Strawberry Cobbler
Ingredients
Strawberry Filling
- 2 pounds strawberries hulled and quartered
- ⅓ cup granulated sugar
- 3 teaspoons cornstarch
- 3 teaspoons lemon juice freshly squeezed
- ½ teaspoon ground cinnamon
Biscuit Crust
- 1 ¾ cup all-purpose flour
- ⅓ cup + 1 tablespoon granulated sugar divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 8 tablespoons unsalted butter very cold and cut into small cubes
- ¾ cup buttermilk very cold
Egg Wash
- 1 large egg
- 1 tablespoon buttermilk
Instructions
- Preheat your oven to 350°F. Butter a 2-quart baking dish and set it aside.
- In a large mixing bowl, combine the strawberries with the sugar, cornstarch, lemon juice, and ground cinnamon. Set the strawberry filling aside while you prepare the biscuit topping.
- In a separate medium mixing bowl, whisk together the flour, ⅓ cup of sugar, baking powder, baking soda, and salt. Add the cold butter to the flour mixture and rub it into the flour using your thumbs and index fingers until it resembles coarse crumbs. Some large chunks of butter are totally fine.
- Make a well and the center of the flour mixture, and pour the buttermilk into the well. Use a large wooden spoon to mix the dough until all of the flour is moistened and it strats to clump together.
- Pour the strawberry filling into the prepared baking dish. Pat out several flattened discs of biscuit dough with your palms and place them on top of the strawberry filling. Some strawberry filling poking through is perfectly fine.
- In a small bowl, whisk together the egg and milk. Use a pastry brush to brush the biscuit topping with the egg wash. You may not use all of the egg wash.
- Sprinkle the remaining 1 tablespoon of sugar over the cobbler and place the dish on a baking sheet in case any filling bubbles over. Bake the cobbler in the preheated oven for 45 to 50 minutes until golden brown on top and bubbly.
- Allow the cobbler to cool slightly and serve it warm with scoops of vanilla ice cream.
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