This strawberry cobbler recipe is a classic Southern dessert that’s quick, easy, and packed full of flavor.
I love strawberries any way you fix them, so my Mama’s strawberry cobbler recipe is one I set out to duplicate the minute I got my hands on some strawberries. I just can’t resist the combination of the cake-like topping sitting over those sweetened strawberries. Fortunately, this is a fantastically easy dessert to make.
One of the best things about this particular recipe is that it’s really forgiving. If you have a little extra fruit, add it. If you are a little bit short, use what you have and don’t give it a second thought. I promise it will turn out just fine. Remember your grandmother never had a measuring cup, they just eyeballed all the ingredients. This is a recipe from the old days and turns out just fine. Don’t stress over it, just be glad you have a modern stove and not a wood-burning one!
Now, while this strawberry cobbler is delicious by itself, I highly recommend serving with a scoop of vanilla ice cream or with whipped topping. My daddy even adds a little bit of sweet milk over his (common old-fashioned way of referring to whole milk), so serve it however suits your fancy. You will be the star! Let me know how your family likes it.
- Self-rising flour
- Sweetened strawberries
- Cinnamon (optional)
How to Make Strawberry Cobbler Step by Step
Preheat oven to 400 degrees. Place your margarine in an oven-proof bowl and put it in the oven while it preheats in order to melt it.
In a separate bowl, mix together all the dry ingredients.
Add milk to the dry ingredients.
Stir until smooth.
Now you have your batter.
Now remove your dish from the oven once your butter has melted. Pour in your batter. Do not stir.
Pour your strawberries over the top of that.
Do not stir.
Sprinkle about a tablespoon or so of sugar over the batter before you place it in the oven.
Bake at 400 degrees for 30-40 minutes or until a knife inserted in the center comes out clean.
Scoop up that delicious goodness onto your plate…
Serve on its own while warm, or with whipped cream, vanilla ice cream, or pour a little sweet milk over it!
- Store leftover cobbler in an airtight container in the fridge for up to four days. The topping will soften in the fridge, so to reheat I suggest popping it back in the oven momentarily.
- If you’d like to freeze your cobbler, ensure it’s completely cool before you freeze it in an airtight container for up to two months. Once it’s time to eat, thaw it in the fridge overnight and then reheat it in the oven again.
- You can make this strawberry cobbler recipe with fresh strawberries washed and cut up with a little sugar on them or you can use frozen sliced sweetened strawberries. If you use fresh ones, let them sit for a little bit after you add the sugar to make some juice. If you use frozen ones, let them thaw. When you are in a real hurry you can stick frozen ones in the microwave for a few seconds at a time until they are thawed.
- If you can wait, allow the cobbler to sit for 30 minutes once out of the oven before you serve. This will allow the sauce to thicken a bit more and, you know, you won’t burn your mouth with that first mouthful (always a good thing).
How do you choose the best fresh strawberries?
The best fresh strawberries have bright green leaves and bright red berries. Avoid any bruised or damaged strawberries.
Can I use different fruit?
Yes, you can substitute the strawberries for other in-season berries, like raspberries or blueberries. Here are some more cobbler recipes too: cream cheese strawberry cobbler, chocolate cobbler, easy berry cobbler, peach cobbler, and apple pecan cobbler.
What is the difference between a crisp and a crumble?
The main difference between these two baked desserts is the topping, as underneath you’ll find similar fruit centers. A cobbler has a dough-like topping, while a crisp has a crumbly top layer.
Here are some more sensational strawberry recipes:
Strawberry Cake With Cream Cheese Icing
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- ½ tsp cinnamon optional
- 2 cups sweetened strawberries fresh or frozen
- 1 stick margarine
- Preheat oven to 400 degrees. Melt the stick of margarine or butter in a 2 to 2.5-quart ovenproof casserole dish while you mix up the batter.1 stick margarine
- Mix all dry ingredients together, then stir in the milk until smooth.1 cup self-rising flour, 1 cup sugar, 1 cup milk, ½ tsp cinnamon
- Pour batter over the melted margarine. Do not stir!
- Pour strawberries into the center of the batter. Once again, do not stir!2 cups sweetened strawberries
- Note: This is a little something that I do extra. You can do it or not. I always sprinkle about a tablespoon of sugar over the batter and strawberries before I put it in the over. It just makes it look like my grandmother's cobbler because that was her finishing touch.
- Bake for 30 to 40 minutes or until you can insert a knife into the center and peep into the cobbler. The batter should be cakey and not soupy. How is that for technical terms?
One of the most tragic things I know about human nature is that all
of us tend to put off living. We are all dreaming of some magical rose
garden over the horizon instead of enjoying the roses that are blooming
outside our windows today.
Can’t wait to try this, thanks
I love this pie. My grandmother had a recipe like this for peach pie. She called it speedy peach pie. It was such a treat for us when she made it. I have never made it with strawberries and can’t imagine why. I will try it for sure. I love strawberries
So happy to hear this Barbara! Let us know how it goes with strawberries 🙂
Hi Mama, this is the way I make my peach cobbler but never thought about using strawberries. Will be making this soon. Thanks!
Let us know how it went!