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Strawberry Cobbler

Strawberry Cobbler

Strawberry cobbler is one of my favourite ways to prepare this unique seasonal fruit and I have just the recipe for a flavour-packed dish.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American, Canadian
Servings 7
Calories 587 kcal


  • 2 Bowls
  • 9”x 9” glass baking dish
  • Whisk
  • Stand mixer


  • 3 cups strawberries sliced
  • ¾ tbsp. lemon juice
  • 2 cups flour
  • 2 tbsp. cornstarch
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup unsalted butter
  • 1 ½ cups packed light brown sugar
  • 2 tsp vanilla extract
  • 1 tsp Baking spray
  • Whipped Cream optional


  • Preheat the oven to 350°C and spray a 9”x 9” glass baking dish with baking spray.
  • In a large bowl, drizzle the sliced strawberries with lemon juice and toss to combine.
  • Add the cornstarch to the strawberries and toss to combine.
  • Marinate the strawberries for 20 minutes.
  • In a separate large bowl, whisk together the flour, the baking powder, and the kosher salt.
  • Set the bowl to the side.
  • In the stand mixer bowl, beat the butter, the brown sugar, and the vanilla until well-blended.
  • Slowly add the dry ingredients until the mixture resembles little crumbs.
  • Pour the strawberries mixture into the baking dish. Drop the dough evenly on top of strawberries.
  • Bake for 30 minutes, or until the top of the cobbler is lightly browned. The filling should be bubbly around the sides.
  • Serve warm with whipped cream.



You can bake the cobbler the day before and leave it on the counter for 2 days, then store in the refrigerator for another 2 days. You can also chill it in the refrigerator for 4 days, covered, but make sure it’s completely cooled uncovered before. This can take from 3 to 5 hours. Before serving, let the cobbler stand at room temperature for about 1 hour. If you like it warmed up, then reheat in a preheated 350°F oven for about 20 minutes.


Fresh strawberries are ideal, but frozen ones work just as well. Be sure to thaw the frozen strawberries completely first before using them.


Counter: You can leave the cobbler on the counter tightly wrapped for a 2 days, then store in the refrigerator for 2 days.
Refrigerator: You can store the cobbler in the refrigerator for about 4 days. Make sure you allow to cool before putting it wrapped in the fridge.
Freezer: You can bake the cobbler, cool it on the counter, and then wrap it tightly in plastic wrap and top with aluminum foil. You can freeze it for up to 1 month. Keep in mind that the cobbler might become soggy when frozen and reheated.


Calories: 587kcalCarbohydrates: 83gProtein: 4gFat: 27gSaturated Fat: 17gTrans Fat: 1gCholesterol: 70mgSodium: 412mgPotassium: 207mgFiber: 2gSugar: 49gVitamin A: 818IUVitamin C: 37mgCalcium: 96mgIron: 2mg
Keyword cobbler, dessert, easy dessert, strawberry cobbler, summer dessert
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