Hey everyone, Jason Griffith here! There’s something truly special about a good cobbler. It’s the kind of dessert that feels both rustic and incredibly comforting—a true taste of home. Today, I’m sharing my recipe for a Cakey Strawberry Cobbler that is a perfect example of this. It’s a simple, sweet, and wonderfully satisfying dessert that celebrates the fresh flavor of strawberries. With a soft, golden-brown cakey topping and a bubbly, fruity filling, this cobbler is an instant classic and will become your new go-to for summer get-togethers and cozy nights at home.
I first made this cobbler when a friend gave me a huge basket of freshly picked strawberries. I wanted a dessert that would showcase their incredible flavor without a lot of fuss. This recipe fit the bill perfectly. The beauty of a cobbler is in its simplicity; you don’t need to worry about a perfect crust or an elaborate presentation. It’s all about the sweet, juicy fruit and a comforting, tender topping. This is one of those desserts that you can throw together in minutes and everyone will love.
Why I Love This Recipe
What I love most about this Cakey Strawberry Cobbler is its incredible texture. Unlike some cobblers that can be a bit biscuity or dry, this one has a soft, tender, and truly cake-like topping. It soaks up all the delicious, syrupy strawberry juices, creating a perfect bite every single time. The fresh strawberries cook down into a sweet, vibrant filling that’s just the right amount of tangy to balance the sweetness of the cake.
This is also a fantastic recipe for beginners. You don’t need any special skills or equipment. It’s a forgiving dessert that’s nearly impossible to mess up. Plus, it’s incredibly versatile—you can easily swap out the strawberries for other fruits like peaches, blueberries, or a mix of all three. It’s the perfect dessert to share with loved ones.
Ingredients
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Cakey Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 1/4 cup melted butter
- 1 large egg
- 1/2 tsp vanilla extract
Swaps and Notes
- Strawberries: While fresh strawberries are best for this recipe, you can also use frozen strawberries. If you do, don’t thaw them first—just toss them with the sugar and cornstarch and they’ll cook down beautifully.
- Cornstarch: This is essential for thickening the strawberry juices. Without it, the filling would be too runny. You can also use flour as a thickener, but cornstarch gives a clearer, glossier finish.
- Cakey Topping: The combination of butter, egg, and milk creates the perfect tender, moist topping. Using melted butter makes it even easier to mix.
- Add-ins: Feel free to add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor. A sprinkle of turbinado sugar on top of the topping before baking will give it a beautiful, crunchy crust.
Instructions
Prepare the Strawberry Filling:
- Mix: In a large bowl, combine the hulled and quartered strawberries, granulated sugar, cornstarch, and lemon juice. Toss gently to coat all the berries.
- Transfer: Pour the strawberry mixture into a 9×9 inch baking dish or a similar-sized oven-safe skillet.
- Prepare the Oven: Preheat your oven to 375°F (190°C).
Prepare the Cakey Topping:
- Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Wet Ingredients: In another small bowl, whisk together the whole milk, melted butter, egg, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be slightly thick. Be careful not to overmix!
Assembly and Baking:
- Spoon the Topping: Spoon the cake batter evenly over the top of the strawberry filling in the baking dish. You don’t need to spread it perfectly—some of the fruit peeking through is part of the rustic charm.
- Bake: Place the cobbler in the preheated oven and bake for 35–40 minutes, or until the topping is golden brown and a toothpick inserted into the cakey part comes out clean. The strawberry filling should be bubbling around the edges.
- Cool & Serve: Let the cobbler cool for at least 15-20 minutes before serving. This allows the filling to set up a bit. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success
- Don’t Overmix the Topping: Just like with a cake, overmixing the topping batter will develop the gluten and result in a tough, chewy texture. Mix only until the ingredients are combined.
- Let It Rest: It can be hard to wait, but letting the cobbler cool for a bit after it comes out of the oven is crucial. It gives the filling time to thicken up, so you don’t end up with a watery mess.
- Serving Temperature: A warm cobbler with cold vanilla ice cream is one of life’s greatest simple pleasures. Don’t serve it piping hot, but definitely don’t serve it cold.
Serving Suggestions and Pairings
This Cakey Strawberry Cobbler is best served warm, straight out of the oven. A big scoop of vanilla ice cream is the classic pairing, as it melts into the warm fruit and cake. A dollop of fresh whipped cream or even a spoonful of plain Greek yogurt for a tangy contrast would also be fantastic.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 450
- Protein: 6g
- Fat: 20g
- Carbohydrates: 65g
This is a delicious treat that’s best enjoyed as a special dessert.
Storage and Leftover Tips
Leftover cobbler can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm individual servings in the microwave or place the whole dish back in a 350°F (175°C) oven for about 10–15 minutes until heated through.
More Recipes You Will Love
If you’re a fan of simple, delicious desserts, you’ll love some of my other recipes. For another fantastic, easy dessert, try my recipe for The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot. For a fun no-bake option, check out my recipe for These Old School No-Bake Cookies Never Fail Me and I’ve Made Them 100 Times. And for something a little more elegant and fun, my This Unicorn Poke Cake Became My Favorite Party Trick is always a big hit!
Final Thoughts
This Cakey Strawberry Cobbler is more than just a recipe; it’s an experience. It’s a way to capture the sweet taste of summer in a warm, comforting dish. It’s the kind of dessert that will make you feel like a star baker with minimal effort.
I hope you give this recipe a try and that it becomes a cherished part of your summer traditions. Let me know what you think in the comments below! And don’t forget to follow me for more delicious and easy recipes. Happy baking!
Cakey Strawberry Cobbler: The Sweet Taste of Summer
Ingredients
- 2 cups granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 2 tsp baking powder
- 4 tsp salt
- 2 cups whole milk
- 4 cups melted butter
- 2 tsp vanilla extract
- 4 cups fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine 2 cups of granulated sugar, cornstarch, and lemon juice. Add the sliced strawberries and gently toss to coat. Set aside.
- In another bowl, whisk together flour, baking powder, salt, and the remaining sugar.
- In a separate bowl, mix together the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the strawberry mixture into a greased baking dish. Spoon the batter over the strawberries evenly.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and a toothpick comes out clean.
- Let cool slightly before serving. Enjoy warm!
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