Strawberry Cobbler Recipe – Small Batch Recipe For Two!

When it comes to my favorite summertime dessert recipes, Strawberry Cobbler is always at the top of the list. Large strawberry pieces nestled in a pillow of cobbler crust that has the perfect balance of being soft on the inside and slightly crispy on the outside.

The buttery flavor of the cobbler pairs perfectly with the sweetness of the strawberries. However, to make it even better, serve it with a scoop of vanilla ice cream of whipped topping. I promise you it will be a dessert that you will want to make over and over again!

Best of all, it is super easy to prepare. The batter is made with ingredients that you most likely already have on hand. And then all you have to do is whisk the ingredients together, pour it into a baking dish and top it with a simple strawberry mixture.

It is ready to go in the oven in under 20 minutes! And most of that time is spend hulling the strawberries! However to make easy work out of it I use my favorite strawberry huller rather than a small paring knife. (Affiliate Product Link: Strawberry Huller)

This little tool allows me to remove not only the stem, but the perfect amount of core at the top of each strawberry. Then instead of cutting the strawberries into thin slices like when making Strawberry Pretzel Salad, all you have to do is cut each strawberry in half.

Once they are ready place them on top of the batter and your dessert is ready to go in the oven!

Ingredients Required

There are 3 layers when making Strawberry Cobbler – the cobbler batter, the strawberries, and of course for ice cream or whipped topping for serving! However instead of placing thick cobbler dumplings on top of the strawberries, the cobbler will bake up and between the strawberries.

The Strawberry Cobbler Batter

The batter for the cobbler is made with these 6 simple ingredients:

All-purpose flour – You can also use a 1:1 gluten-free baking flour to make it a gluten-free dessert.

Granulated sugar – Standard white sugar is used to sweeten the cobbler.

Baking Powder – Helps to create air bubbles so that the cobbler turns out light and airy on the inside.

Salt – Salt enhances the other flavors in the dessert.

Milk – It is best to use whole milk (to gain the most flavor) but you can substitute 2% if you prefer. And you can also use plant-based unsweetened milk if you desire.

Butter – No good cobbler would be the same without butter. That is what gives it that iconic taste and it also allows the top of the cobbler to crisp up nicely when baked.

The Strawberry Mixture

Strawberries – I highly recommend using only fresh strawberries for this Strawberry Cobbler recipe. However be sure to look for strawberries that are plump and vibrant in color – the fresher, the better.

Granulated sugar – The sugar is used to help to draw out the natural sweetness of the strawberries.

Cornstarch – Used to thicken the sauce. Because cornstarch is naturally gluten-free there is no other substitute needed when making a gluten-free dessert.

Lemon Juice – To brighten up the flavor a little lemon juice is added to the mixture. If you want even more lemon flavor feel free to add in the zest from 1/2 of a fresh lemon.

Serving Strawberry Cobbler

Although this dish is delicious as is, feel free to make it even better by adding a scoop (or two) of vanilla ice cream on top of each serving. Or how about a dollop of cold whipped topping?

I have even had it with toasted sliced almonds and the added crunch and slightly salty flavor pairs perfectly with the sweetness of the dessert.

How To Assemble The Cobbler

You can either make this cobbler in a small 5 x 5 inch baking dish or directly in a small cast-iron skillet. Unlike other cobbler recipes that require you to put the fruit in the bottom of the dish, this recipe works in the opposite order.

Start by preparing your batter and then pour it into the baking dish. Then spread the strawberry halves on top of the batter. There is no need to push them down into the mixture, as the cobbler will bake up and through the strawberry pieces.

That is it!! Now place it in the oven and let the cobbler bake until the top turns light golden brown in color.

However, depending on the size of your baking dish, the juices may spill over the sides while it is in the oven. Therefore place an aluminum foil lined baking sheet on the bottom rack to catch any drippings.

Can You Use Frozen Strawberries?

This strawberry cobbler is best when it is made with fresh strawberries. Frozen strawberries will release way more liquid, causing your dessert to be too watery.

However if you have an excessive amount of frozen strawberries and are eager to make this delicious dessert you can use them by taking a few extra steps. First be sure to thaw the berries completely in a strainer.

Then pat the strawberries dry several times to remove as much excess liquid as you can. Then cut the strawberries in half and use them to top the cobbler.

It is important to note that whether you use fresh or frozen strawberries it is best to cut them in half and not into slices or small diced pieces. As the strawberries bake, if they are cut in small pieces, they will basically turn to mush and your dessert will not set up properly.

However, if your strawberries are extremely large in size, you may want to cut them into four pieces.

Strawberry Cobbler Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

Batter:

• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup milk

Strawberry Mixture:

• 1 pound fresh strawberries, washed, dried, hulled, and halved
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

INSTRUCTIONS

Preheat the oven to 350°F (177°C) and spray a 5 x 5 inch baking dish with non stick cooking spray. You can also make this cobbler in a small cast-iron skillet. Line a baking sheet with aluminum foil and place it on the bottom rack or your oven to catch any drips.

In a medium bowl add the sugar, flour, baking powder, salt, and milk. Whisk until uniform in texture. Slowly whisk the melted butter into the batter until well incorporated.

Pour the batter into the prepared baking dish or skillet. Set aside.

In a medium bowl add the strawberries, sugar, cornstarch, and lemon juice. Toss until well combined.

Pour the strawberry mixture evenly over the top of the cobbler batter. Place the baking dish or skillet into the preheated oven and bake for 55-60 minutes or until the cobbler is firm and light golden brown in color.

Remove the baking dish from the oven and let it sit for 10 minutes before serving. Serve with vanilla ice cream or whipped topping if desired.

Enjoy! Mary

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