Can I use frozen strawberries for strawberry cobbler?

Yes, but for the best results, use fresh strawberries. If using frozen, thaw them first and drain excess liquid to prevent the cobbler from becoming too watery.

Why is my strawberry cobbler runny?

This usually happens if there’s too much liquid from the fruit or the cobbler wasn’t baked long enough. Bake until the top is golden brown and the filling is bubbling around the edges.

Do I need to macerate strawberries for cobbler?

Yes, macerating helps release the juices and creates a richer, more flavorful filling. It only takes a few minutes, but it makes a big difference.

Is strawberry cobbler the same as dump cake?

No, strawberry cobbler uses a simple batter that bakes into a soft topping, while dump cake typically uses cake mix and has a different texture.

Easy Strawberry Cobbler Recipe- Super Simple Summer Dessert

Description

Easy strawberry cobbler recipe made with fresh strawberries and simple ingredients. This one-bowl dessert bakes into a buttery golden topping with juicy strawberries underneath.

Ingredients

1 lb (450g) fresh strawberries, sliced
1/4 cup (50g) granulated sugar-for strawberries
5 Tablespoons (75g) unsalted butter
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup (65g) granulated sugar
1/2 cup + 2 tablespoons (150 ml) milk
1/2 teaspoon vanilla extract (optional)

Instructions

In a bowl, combine sliced strawberries and ¼ cup sugar. Stir and set aside for at least 10 minutes to release their juices.
Preheat the oven to 350°F (180°C).
Add butter to an 8×8-inch baking dish and place it in the oven for 5–10 minutes, until completely melted.
Meanwhile, whisk together flour, baking powder, salt, and sugar. Add milk and vanilla, then stir until just combined. The batter will be thin.
Carefully remove the baking dish from the oven. Pour the batter over the melted butter, covering the bottom of the pan. Do not stir.
Spoon the strawberries evenly over the batter. Do not stir.
Bake for 30–40 minutes, or until the top is golden brown and the strawberry juices are bubbling around the edges.
Let it cool for at least 10–15 minutes before serving.

Notes

Don’t stir the layers — the magic happens while baking.

The batter will look thin, but it bakes into a soft, fluffy cake with a crisp, buttery edge.

It’s normal if some butter rises to the top or pools around the edges while baking — it will absorb as the cobbler finishes baking.

If your strawberries are not very sweet, add a little more sugar when macerating.

Easily double the recipe and bake in a 9×13-inch pan for a larger crowd.

Serve warm with vanilla ice cream or whipped cream.

Nutrition

Serving Size: 1 slice
Calories: 260
Fat: 10
Carbohydrates: 36
Protein: 3