This Strawberry Cobbler is the best dessert for summer

It’s easy to make with only a few simple ingredients. This delicacy comes together quickly because it has a soft, buttery crust packed with luscious strawberries. Everyone will want more!

When I have company around, I love to serve them warm strawberry cobbler. It employs a lot of common kitchen items, is easy to make, and always looks great, even though it’s simple to make. This dessert will go quickly at picnics and barbecues in the summer.

All you have to do is mix the batter, put strawberries all over the baking dish, and then put it in the oven. By the time you’re done with dinner, the cobbler will be ready. This is great for when strawberries are in season and you have a lot of them. Want another dish that uses strawberries to help you use up those fresh ones?

Ingredients

Strawberries: For this cobbler recipe, you should use fresh strawberries. The ripest and sweetest strawberries are the ones that are crimson all the way to the top.

Sugar: You will need sugar to soak the strawberries and the dough. Check to see whether you have enough sugar!

Butter: For this strawberry cobbler, make sure you get unsalted butter so it doesn’t taste too salty.

Flour—nothing special is needed! You only need all-purpose flour to make the cobbler.

Baking powder—check to see that it hasn’t gone bad.

Whole milk tastes the nicest.

Bowls for Mixing
Dish for baking

◯ 900g of fresh strawberries that have been hulled and cut in half
◯ 1 cup of granulated sugar, divided (200g)
◯ 120g of unsalted butter in 9 tablespoons
◯ 2¼ cups of all-purpose flour (270g)
◯ 2½ tablespoons of baking powder
◯ 1¼ cup of milk (300ml)
◯ 2 teaspoons of vanilla extract
◯ ½ teaspoon of kosher salt

Instructions

Mix the strawberries and ⅓ cup of sugar together in a big basin. Let it sit for a while. Put the butter in a 13×9-inch baking dish and put it in the preheated 350°F oven for about 10 minutes, or until it melts.
While everything is going on, mix the flour, baking powder, salt, and the last ⅔ cup of sugar together in a medium basin. Stir in the milk and vanilla essence until everything is mixed together.
Take the baking dish out of the oven very carefully and pour the batter over the melted butter.
Put the strawberries on top of the batter, and throw away any leftover liquid that is left in the basin. Bake for 55 to 60 minutes, or until the batter is golden brown and the juices from the strawberries are bubbling. Let it cool for 15 minutes. If you want, you can serve it with vanilla ice cream.

Additional Method Details

Set the oven to 350°F.

Put the strawberries and ⅓ cup of sugar in a big bowl and mix them together. Leave it alone to macerate.

Put the butter in a 13×9-inch baking dish and put it in the oven that has already been prepared. It should take about 10 minutes for the butter to melt.

In the meantime, in a medium mixing basin, mix the flour, baking powder, salt, and the last ⅔ cup of sugar together with a whisk. Stir in the milk and vanilla essence until everything is well mixed.

Take the baking dish out of the oven with care, and pour the batter over the melted butter. Put the strawberries on top of the batter and throw away any surplus liquid that is left in the basin.

Bake for 55 to 60 minutes, or until the batter is golden brown and the juices from the strawberries are bubbling. Cool down for 15 minutes. If you choose, serve with vanilla ice cream.

Tips for the Best Strawberry Cobbler

Put the tip of a tiny knife into the top of the strawberry at an angle and then turn the berry until you can take the stem out.
Don’t worry if the butter still seems wet until the last few minutes of baking. Some of it may float to the top and not soak back in until the cobbler is almost done.
When you macerate the berries, add twice as much sugar if they aren’t extremely sweet or juicy.
You may use a big cast-iron pan instead of a baking dish if you don’t have one.
Put a sheet pan on the oven rack under the cobbler if you’re worried that your dish will bubble over.
Don’t forget to let the strawberry cobbler cool before you cut it. It gives everything, like the strawberry juices, time to settle.

FAQs

Are frozen strawberries okay to use?

I like fresh strawberries better because frozen strawberries would make the cobbler overly watery. But if you only have frozen strawberries, make sure to let them thaw and drain out the extra juice before you mash them.

What makes a cobbler different from a crisp?

A cobbler is denser than a crisp, which features a crispy, streusel crumb topping.

What should I do with leftovers?

You can cover the baking dish and put it in the fridge for up to four days after the strawberry cobbler has cooled to room temperature. Put leftovers in an airtight container that can go in the freezer and freeze them for up to three months if you want to save them. When you’re ready to eat, put it in the fridge overnight to thaw, then heat it up in the oven.

Nutrition Information

357 calories, 54 grams of carbohydrates, 5 grams of protein, 15 grams of fat, 9 grams of saturated fat, 1 gram of polyunsaturated fat, 4 grams of monounsaturated fat, 1 gram of trans fat, 38 milligrams of cholesterol, 296 milligrams of sodium, 262 milligrams of potassium, 3 grams of fiber, 33 grams of sugar, 469 IU of vitamin A, 67 milligrams of vitamin C, 146 milligrams of calcium, and 2 milligrams of iron.