Easy Summer Strawberry Cobbler

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A strawberry cobbler makes for the perfect summer treat, packed with jammy strawberries and a perfectly fluffy cobbler topping.

Mackenzie Jordan

It’s not officially summertime until I’ve had some sort of strawberry dessert. Strawberries are absolutely one of my favorite fruits any time of the year, but they evoke a special type of nostalgia during those warm summer months.

This super simple strawberry cobbler recipe is a spin on one of my childhood favorites: strawberry shortcake. I have fond memories of helping my mom make strawberry shortcake in the summer. It's actually one of the few memories I have of cooking with my sweet mom because she DOES NOT cook. “You didn’t get your cooking gene from me!” as she always likes to say.

I remember my mom slicing strawberries and letting me sprinkle on the sugar, patiently waiting until they released those syrupy red juices, which was the coolest. You could call me an easily entertained child.

Sometimes we made our shortcake from “scratch” a la a box of Jiffy mix. Other times we used those tiny individual sponge cakes from the store. And no matter what, they were always topped with Cool Whip.

How to Make Easy Summer Strawberry Cobbler

This recipe starts with 1-1/2 to 2 pounds of quartered strawberries. Toss the berries with a touch of honey for sweetness, lemon zest and juice for brightness, and tapioca flour to keep the berries for getting too watery during the cooking process.

While the strawberries macerate, make your cobbler batter. This batter will bake up into a light and fluffy crust in the oven, so be prepared for that deliciousness. Once your batter is ready, evenly portion out strawberries into individual ramekins (you could also use a casserole dish or a 10-inch cast iron skillet), top with a scoop of batter and a small pinch of raw sugar. Bake the cobblers until the crust is a golden brown. These are best served warm, and with ice cream.

Mackenzie Jordan
Mackenzie Jordan

I like this recipe because it’s not too cloying. The strawberries lend natural sweetness and let out just the right amount of juices as the cobbler bakes, so you don’t need as much time (or added sugar, just a drizzle of honey) during maceration. The result is still sweet yet tart, jammy, strawberry goodness underneath a perfectly browned cobbler top with the most delicious craggy edges that add a little crunch in every bite. Dessert should always have some sort of crunch. 

Mackenzie Jordan

Easy Summer Strawberry Cobbler

A strawberry cobbler makes for the perfect summer treat, packed with jammy strawberries and a perfectly fluffy cobbler topping.

Print Recipe

Makes 6 individual cobblers
prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes

Ingredients

For the strawberries:

1-1/2 lbs. strawberries, quartered
2 tbsp lemon zest
2 tbsp honey
4 tsp tapioca flour

For the cobbler topping:

1 cup all-purpose flour
2 tbsp raw sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large egg
2 tbsp unsweetened almond milk
1/2 tsp vanilla extract
3-1/2 tbsp melted butter

Method

In a medium mixing bowl, add quartered strawberries, lemon zest, honey and tapioca flour. Stir until ingredients are combined, set aside. These guys are going to hang out while you prep the rest of your ingredients. When you come back to them, they should be slightly juicier than when you left them.

Preheat your oven to 400ºF. In a mixing bowl, whisk together your wet ingredients - egg, almond milk and vanilla extract - until combined.

In a separate bowl, combine your dry ingredients - flour, sugar, baking soda and powder, salt. With two forks or a pastry blender, cut in your butter until the flour mixture resembles coarse crumbs. Make a well in the middle and add your wet ingredients, stirring until just combined. Your batter should be slightly wet, but not runny; similar to cookie dough.

Portion out strawberries into 4 to 6 individual ramekins. Top with a scoop of shortcake batter (a small ice cream scoop works well for this part.) Sprinkle each shortcake with a pinch of raw sugar. Bake until shortcakes are browned on top and strawberry filling begins to bubble. Serve with your favorite ice cream or whipped topping of choice.