Quick and Easy Strawberry Cobbler — 🍓🙌🏻🍓 The EASIEST strawberry cobbler ever with this no-mixer quickie dessert recipe that takes advantage of fresh strawberries! No eggs and just 7 basic ingredients to make this soft and tender cobbler that’s ready in 1 hour. PERFECT for casual entertaining, parties, picnics, and potlucks! You can use other types of fresh fruit if desired.
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This is such a quick and easy strawberry cobbler recipe. It uses just seven ingredients, most of which I have in my pantry at all times. There’s no need to drag out your stand mixer because everything can be whisked together by hand.
The cobbler reminds me of my Crustless Strawberry Pie, which has been a reader favorite for years. That pie tastes like a cake ran into a pan of blondies, It’s slightly chewy yet still soft. This cobbler is even softer in texture and bursting with strawberries in every bite.
And the baking process couldn’t be simpler! To a 9×13-inch baking pan, you’ll add butter, and place it in the oven while it preheats which melts the butter. Top the melted butter with the whisk-together batter, sprinkle strawberries over top, and bake for 45 minutes and enjoy!
This is the perfect “oops, I forgot to go grocery shopping” dessert when you need something for a potluck or dinner party ASAP. It’s also a great way to take advantage of fresh strawberries!
Fun fact: This is an egg-free dessert which may come in handy in case you need to make an eggless dessert recipe to serve to a mixed group of folks where not everyone eats eggs.
Love Fruit Cobblers? Make These Next!
If you loved this fresh strawberry cobbler, be sure to make my Apple Cobbler next! It has a drop biscuit topping, so it’s a little different than this strawberry version.
Peach lovers should try my Fresh Peach Cobbler, which is topped with an amazing cinnamon-sugar sauce.
Ingredients You’ll Need
For this simple strawberry cobbler, gather the following 7 ingredients:
- Unsalted butter
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Milk (any kind)
- Fresh strawberries
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Strawberry Cobbler
The hands-on prep time for this recipe takes about 10 minutes, I love it when that happens! Below is a quick overview of how the cobbler is made:
- Arrange the cubed butter over the bottom of a 9×13-inch baking dish. Pop it in the oven as the oven preheats and pull it out once the butter has melted.
- While the butter is melting in the oven, add the dry ingredients (sugar, flour, baking powder, salt) to a large bowl and whisk to combine.
- Add the milk and stir until just combined.
- Spoon the batter over the melted butter. Do NOT mix.
- Sprinkle the sliced strawberries over the batter.
- Bake the strawberry cobbler in the preheated oven for about 45 minutes, until golden brown on top. Serve it warm.
Is Your Cobbler Browning Too Fast?
If that happens, cover the pan loosely with foil (i.e. do not crimp down the edges) to prevent it from browning too much.
Serving Suggestions
The cobbler is great on its own but you can serve the strawberry cobbler warm with:
- Vanilla ice cream (or strawberry ice cream)
- Whipped cream
- Whipped topping such as Cool Whip
- Chopped nuts
- Hot fudge sauce
Recipe Variations
This is a super easy cobbler recipe, but there are a few ways you can customize it:
- Swap the strawberries for another fresh berry or sliced stone fruit (blueberries, blackberries, raspberries, sliced peaches, etc.).
- Swap some of the granulated sugar with brown sugar. It will make for a slightly chewier cobbler and add a lightly caramel-y flavor. Use ½ cup brown sugar + ½ cup granulated sugar when mixing up the batter.
- Swap the milk for a non-dairy milk such as almond or cashew milk.
FAQs
Yes you sure can. Fresh blueberries, blackberries, or raspberries are lovely. Or try sliced peaches or nectarines. You can even mix-and-match the fruit types as well. You want 2 cups total. For example, use 1 cup of strawberries and 1 cup sliced peaches. For optimal results, use FRESH rather than frozen fruit.
Most likely, yes. But I have not tested it so cannot be positive. For tried-and-true results that you can count on, use fresh strawberries.
When I do bake with frozen strawberries, I add them to the recipe straight from the freezer. Just note that frozen berries will make the batter very cold, so you’ll likely need to increase the bake time by a few minutes – and they will release water into the batter, so again, you’ll need to bake for a bit longer so the cobbler can set up. If the top of the cobbler browns before the inside is cooked, tent it lightly with foil.
Slice the strawberries (I halve most berries, or quarter them if they’re really big berries), then measure them, loosely packed into your measuring cup. You want 2 cups of sliced strawberries. If you accidentally add a little too many, the cobbler will still turn out just fine.
Possibly, but I’ve only tested this recipe using regular all-purpose flour. But since this isn’t a cake recipe that needs to bake up tall and fluffy, I imagine a gluten-free all-purpose flour substitute would work — leave me a comment if you do this and it works!
Yes, fruit cobblers last up to 4-5 days in the fridge. When I am digging in for a piece of the leftovers, I like to zap it in the microwave for about 10 seconds before serving, but it’s optional.
I like to use a 9×13-inch baking dish. I tend to bake my cobblers and crustless pie recipes in porcelain or glass. It takes slightly longer to bake (compared to metal baking pans) but it bakes more evenly with less risk of over-browning. If you bake in a metal pan, it’s fine but your cobbler may bake a bit quicker so just keep an eye on it.
Yes, simply halve the ingredients and bake in an 8- or 9-inch square baking dish.
Storage and Reheating Instructions
In the fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
In the freezer: I don’t advocate freezing this recipe but you can. Seal in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
To reheat: Warm individual portions in the microwave for about 10-15 seconds.
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Easy Strawberry Cobbler
Equipment
- 1 9×13-inch porcelain or glass baking pan metal is fine too but cobbler will bake a bit quicker so watch it
Ingredients
- 1 ½ cups all purpose flour
- ½ cup unsalted butter, cubed into about 8 pats or pieces
- 1 cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk, (whole milk recommended but 2% or plant-based milk may be used)
- 2 cups fresh strawberries, cleaned, hulled, and halved or quartered depending on size of the berry
Instructions
- Preheat oven to 350F. Add the cubed butter pieces to the bottom of the baking pan, scattered evenly, and place it in the oven while the oven is preheating in order to melt the butter, about 10 minutes.
- While the oven is preheating, make the batter but adding the flour, sugar, baking powder, and salt to a large mixing bowl and whisk to combine.
- Add the milk (tip – add a teaspoon of vanilla or almond extract now too if you'd like for extra flavor) and whisk until just combined.
- After about 10 minutes, remove the baking pan from the oven (make sure the butter is melted) and evenly pour the batter over the top of the butter. Do NOT mix, just pour the batter over the butter and let it be.
- Evenly sprinkle the strawberries over the top and bake for about 45 minutes, or until the cobbler is set and done. Baking Tips – Because all fruit has and releases different amounts of natural liquids and juices, baking time will vary. Start checking about 35-40 minutes, but if your cobbler takes longer than 45 minutes to bake, that's fine. Bake it until it's done. If the top is browning more quickly than you want before it's setting up, tent the pan by loosely draping a sheet of foil loosely over the top. If you're baking in a metal pan rather than porcelain, glass, or ceramic, your cobbler will likely bake more quickly (5-8 minutes, or so is my guess) so start checking it earlier.
- Serve immediately plain or with ice cream, whipped topping, Cool Whip, etc.
- Storage – Leftovers will keep airtight in the fridge for up to 4 days. Reheat individual portions of leftovers in the microwave for about 10-15 seconds, if desired. While you can technically freeze this recipe for up to 3 months, it's not one I advocate freezing since the fruit texture will change and leftovers could be very soggy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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