Farmer’s Market Fresh Strawberry Cobbler Is The Easiest Summer Dessert
This strawberry cobbler is the summer dessert you'll make on repeat. Fresh berries when they're in season, frozen when they're not. Easy enough for weeknights, impressive enough for Memorial Day cookouts.
This easy strawberry cobbler is basically if a cake and pie had a baby and that baby grew up to be just the sweetest thing. The kind of dessert you make when you want something sweet and satisfying without spending tons of time in the kitchen. Bonus? It comes together with basic baking ingredients you probably already have, and it works beautifully with fresh strawberries from the farmer’s market in summer or frozen berries year-round.
The best time to make this cobbler is when strawberries are in season throughout summer and into early fall.
Pro Tip: Stock up on organic local berries in August, remove the stems, slice them in half, and freeze for use during the colder months. That way you won’t have to wait for summer to bake this. For a subtle botanical twist, add a tablespoon of rosewater (optional, but it takes the flavor somewhere special).
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The Best Kitchen Tools to Make This Strawberry Cobbler
One of my favorite things about this strawberry dessert is that it’s a go-with-the-flow kinda deal. You don’t need a fancy stand mixer or even electric beaters for it. If all you have is regular food processor works just fine to beat the eggs and sugar together. Yeah, it’s a little messier and the batter tends to get stuck around the blade, but it works. Or use a whisk and a little elbow grease if that’s what you’ve got. You do you and everybody wins.
For this strawberry cobbler, you will need a deep pie tin since the cobbler rises quite a bit in the oven. A deep 10-inch glass Pyrex works best (and bonus, it’s the most affordable pick on our chef-tested non-toxic bakeware review). Or, to keep with the go-with-the-flow vibe and using what you have on hand, if you don’t have a deep pie pan, you can make muffins instead. Just butter a 12-cup muffin tin, fill each slot with 1 inch of batter, and top with 2 strawberry halves.
Ingredient Spotlight
Strawberries: Vitamin C, Fiber, and Natural Sweetness
Strawberries are the star of this cobbler, and they bring more than just sweetness to the table. They’re packed with vitamin C—one cup provides more than 100% of your daily needs—which supports immune function and skin health. They’re also a good source of fiber, helping you feel satisfied after dessert without the sugar crash.
Fresh strawberries work beautifully in this recipe when they’re in season (typically May through September), but frozen strawberries are just as nutritious and work year-round. Freezing doesn’t destroy the vitamin C or antioxidants, so don’t hesitate to use frozen berries when fresh ones aren’t available or are too expensive.
Strawberries also contain anthocyanins, the antioxidants responsible for their bright red color. These compounds have anti-inflammatory properties and may support heart health and brain function.
Swap in Other Berries or Fruit for Different Flavors
This cobbler isn’t limited to strawberries. You can swap in blueberries, raspberries, blackberries, or a mix of all four. Each berry brings its own nutritional benefits:
Cherries or peaches would be wonderful here, too. Mix and match based on what’s in season, what’s on sale, or what you have in the freezer. The cobbler works with any combination.
Blackberries: Rich in vitamin K, which supports bone health and blood clotting
Blueberries: Highest in antioxidants of all berries, supporting brain health and reducing oxidative stress
Raspberries: Packed with fiber (8 grams per cup!) and anti-inflammatory compounds
Serve This Strawberry Cobbler at Your Memorial Day Cookout
This strawberry cobbler is the perfect ending to a beautiful, sunny Memorial Day spent with friends. Serve it warm with a scoop of ice cream on top, or keep it simple with a dollop of whipped cream. Pair it with a full cookout spread: start with the perfect Bloody Mary made from scratch, grill up easy marinated chicken with chimichurri and vegetable kebabs or master the art of vegan grilling with five cheffed-up recipes. Brush your meats and veggies with homemade glazes, marinades, and rubs for extra flavor, and you’ve got a Memorial Day menu that’s easy and crowd-pleasy. If you have an ice cream maker (or our new fave GreenPan Frost frozen treat maker), our homemade fresh mint ice cream is incredible on a hot day.
The cobbler keeps well at room temperature for a day or two (covered), or you can refrigerate it for up to 5 days. Reheat individual slices in the oven at 300°F for about 10 minutes to bring back that fresh-baked warmth.
How to Make This Strawberry Cobbler with Fresh Strawberries
Ingredients
- 7 tablespoons unsalted butter (room temperature)
- 1 cup + 1 tablespoon sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon salt
- 1 ½ cup flour
- 1 tablespoon baking powder
- 15 strawberries, stems removed and cut in half
- 1 teaspoon rose water (optional)
Directions
Preheat oven to 325 degrees Fahrenheit. Use 1 tablespoon of butter to grease the pie dish and set aside.
Using an electric mixer, beaters or a food processor, blend the sugar and butter together until light and fluffy. Add one egg and 1 teaspoon vanilla extract, 1/2 cup milk, 1 teaspoon rosewater (optional), and blend until just combined.
In a large bowl combine the liquid mixture and the salt. In a separate small bowl, mix the baking powder and flour together. Then slowly add the dry mixture to the butter and egg mixture, whisking as you go along. The batter should be very wet.
Pour the batter into the buttered pie dish and then place the halved strawberries snugly together in a single layer. Sprinkle 1 tablespoon sugar on top and bake for 60 minutes, allow it to cool for 10 minutes before carefully slicing.
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