Strawberry Cobbler Recipe

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Strawberry Cobbler

Shery Adams


I like to take a basic recipe and tweak it a bit. I live just up the Interstate from Poteet, Texas and I absolutely love strawberries! This recipe works best when you use fresh strawberries. Don't worry if the berries aren't sweet enough...macerating them adds to the flavor.

★★★★★ 1 vote
depends on how hungry
45 Min
45 Min



1 lb
fresh strawberries, hulled and quartered
1/2 c
granulated white sugar
1/2 c


1/4 c
butter (half of a stick/softened)
1 c
granulated sugar
1 c
2 tsp
baking powder
1/8 tsp
1/2 c
whole milk (reduced fat/skimmed milks just aren't as tasty)
1 tsp
good quality vanilla
1/2 c
reserved strawberry juice


1Preparing the berries: clean/hull/quarter the strawberries.
2Add sugar and water. Allow berries to soften and release juice for 20 minutes or until soft & yummy.
3Reserve 1/2 cup of released juice (you'll need it in a bit).
4Cream together softened butter and sugar.
5Sift together flour/baking powder/salt.
6Mix milk and vanilla together in separate measuring cup.
7Alternating between wet and dry (I usually do it in halves), add to creamed butter/sugar mixture. Blend until all is incorporated and forms a thick batter.
8Spray the inside of 9x9 baking pan with non-stick spray of your choice. Spread the batter into the pan (it doesn't have to even, just make sure it goes corner to corner and edge to edge).
9Pour strawberries on top of batter and spread them out a bit (don't mush them in, just layer them). Add the reserved stawberry juice.
10Bake in a 375 degree oven for 45 minutes until the crust is golden brown and delicious. Don't worry if the browning isn't even...this is a cobbler not cake.
11Remove and allow to cool a bit. This is yummiest served warm with whipped cream or vanilla ice cream.

About this Recipe

Other Tag: Quick & Easy