Mama’s Classic Strawberry Cobbler Recipe
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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.
Recipe Ingredients
- Self-rising flour
- Sugar
- Milk
- Sweetened strawberries
- Butter
- 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!
Storage
- 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.
Recipe Notes
- 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).
Recipe FAQs
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
Ingredients
- 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
Instructions
- 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?
Nutrition
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.
~Dale Carnegie
Thank you for the recipe…may have to make it for a cookout I have tonight! Do you think I could try blackberries? We have an abundance of these on our property! Thank you again!
Ohhhh…. this reminds me of the berry cobbler… and that was soooooo good! Can’t wait to try it!
Thanks mama, strawberry cobbler is one of my favoites and I am definitely gonna make this. This makes me miss my Mama soooo much. Hug her tight Christy and thank the Good Lord everyday that you have her.
I know that must be wonderful! I came across a recipe for strawberry pudding the same way you got this one. I asked how they made it and they actually toldl me! It is just like banana pudding (made with vanilla wafers and instant vanilla pudding), except you use fresh strawberries instead of bananas. Boy, it is great! Thanks for your recipe. I may just have to set out some strawberries. 🙂
Hey, Mama! Thanks so much for visiting with us today! My own precious Mama usually made this with canned or frozen peaches and called it peach pudding. It is the most scrumptious dessert on the planet and switching the fruits around never hurts it a bit!
It is always a delightful day when we get to hear from Christy and/or Mama~~you are both blessing the world around you with your servants’ hearts!
I also remember when we had ‘sweet milk’ and buttermilk. That was when I was a child. The cream would rise on the sweet milk and my mother always poured the cream in her coffee.
We make this cobbler with blackberries, peaches…just about anything. Its so great because you can use fresh, frozen or canned fruit!
My Mom always made us a Strawberry Cobbler another way too…she would slice up fresh strawberries and cover them with sugar and let them sit for an hour or two to make lots of juice. While the strawberries were busy making juice she’d bake up piecrust on a cookie sheet until it was nice and done. Then she would layer a big casserole dish with strawberries, some butter slivers on the strawberries, then a layer of piecrust (just break it up in nice big pieces on the cookie sheet and then just fit ’em like a puzzle in the casserole dish), then more strawberries, more slivers of butter and more piecrust…as many layers as there was strawberries and piecrust…ending with strawberries and slivers of butter on top. Then she’d pop it into a 350 degree oven just long enough for the butter to be all melty and the strawberry juice to be hot…not long enough for the strawberries to be thoroughly cooked though. Oh my gosh, it was so good the first day while the crust still had a little crunch and the warm strawberries tasted so fresh…and it was even better the next day cold for breakfast if you couldn’t wait unti later in the day to get into it…when the crust had soaked up all that yummy sweet strawberry juice!