Fresh Strawberry Cobbler is a perfect summertime dessert that can be put together in minutes and features fresh strawberries. To make the most of peak strawberry season, be sure to try my Strawberry Crisp!

Fresh Strawberry Cobbler
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Fresh Strawberry Cobbler

Cobblers are an easy, delicious, and fruit-centered dessert. After putting together my Blueberry Cobbler, I was wondering why I haven’t made more of these desserts. You can whip up a freshly baked, homemade dessert with fresh strawberries as the star of the show! And, after you and your guests taste the dessert, they will think it was a lot harder than it was to make!

Strawberry Cobbler Recipe

Fresh Strawberry Cobbler Ingredients

I prefer to make this strawberry cobbler in a cast-iron skillet. But, you could get away with making it in a greased 9×13-inch baking dish as well. I will get into the pan choice a little later.

Strawberries: Fresh strawberries are best for this dessert. I will let you know how to prepare the strawberries, and why fresh is best, below.

Sugar: This dessert is sweet. In fact, after making it the first time, it was clear that I needed to lessen the amount of sugar used. You could even reduce the amount a little more, and it would still be a deliciously sweet dessert. You can also substitute brown sugar for granulated sugar.

Turbinado Sugar: Turbinado Sugar is a sugar that would fall between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color), it will provide a slight butterscotch flavor and has larger and coarser grains. If you can’t find turbinado sugar, you can use granulated sugar for the topping.

Skillet with Strawberry Cobbler

How to Prepare Strawberries

To prepare the strawberries, be sure to wash them thoroughly and gently pat them dry. After you have washed the strawberries, remove the leafy green parts of the berries. This is called ‘hulling’ the strawberries. Instead of simply cutting off the tops straight across, insert a sharp knife at an angle and rotate the strawberry in a circle until the stem pulls out.

Once washed and hulled, I prefer to halve the strawberries or leave them whole. Dicing strawberries or using frozen strawberries will cause the dessert to be too liquidy and jammy. If you’re using fresh strawberries, you want to show them off and enjoy the juicy flavor!

Dish of Real Strawberry Cobbler

Why Bake Strawberry Cobbler in a Cast-Iron Skillet?

There really is a difference between making this strawberry cobbler in a cast-iron skillet versus a 9×13-inch baking dish. A cast-iron skillet heats more evenly than a baking dish and also gives this dessert a nice, crispy crust. But, you can definitely make this in a baking dish if that is what you have on hand.

Can I Use Frozen Strawberries?

I can’t stress enough to use fresh, whole strawberries or strawberries cut in half for this recipe. If you use frozen strawberries or diced strawberries, too much liquid will release, causing a gummy dessert.

Plates of Strawberry Cobbler

How to Store Strawberry Cobbler?

This can be left out at room temperature the same day you bake it. After that is should be stored in an air tighter container in the refrigerator for up to 3 days.

More Strawberry Desserts

4.96 from 21 votes

Fresh Strawberry Cobbler

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Fresh Strawberry Cobbler is a perfect summertime dessert that can be put together in minutes and features fresh strawberries.



  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 1 cup (125 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup whole milk

Strawberry Mixture

  • 2 pounds fresh strawberries, washed, dried, hulled, and halved
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice

Sugar Topping

  • 1 ½ tablespoons turbinado sugar


  • Preheat the oven to 350°F and spray a 10-inch cast-iron skillet with nonstick cooking spray. (You could also use a 9×13-inch baking dish.)


  • In a medium bowl, combine sugar, flour, baking powder, salt, and milk. Slowly whisk in the melted butter. Pour the batter into the skillet.

Strawberry Mixture

  • In a medium bowl, toss the strawberries with sugar, cornstarch, and lemon juice. Add the strawberry mixture evenly over the top of the batter.
  • Bake for 45 minutes. (Line a baking sheet with aluminum foil and place it on the bottom rack of the oven to catch any drips.)

Sugar topping

  • After 45 minutes, sprinkle the turbinado sugar over the top and return to oven; bake an additional 10-15 minutes, or until golden brown.
  • Serve topped with ice cream or whipped topping.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Very good! I left out some of the liquid from the fruit sitting in the sugar. I think that helped with it not being so soggy. I did bake in a 9×13 pan vs the cast iron pan as well. I didn’t have turbinado sugar, but used coconut sugar instead and it was good. 🙂

    1. Oh, yes, I made it and it was delicious. It was the perfect touch to a good country meal. Thank you.

  2. Grocery store had a special on fresh strawberries, 3 boxes for $5. So I bought some and looked around for something different to do with them & came across this recipe. Truly one of the easiest and tastiest things I’ve ever made!! I made it exactly as written except I had no turbinado sugar so I used granulated and I don’t have a cast iron skillet, used a 9×13 cake pan. Had to cook a few minutes longer, probably because of the pan I used. It was so delicious, topped with whipped cream, I can’t thank you enough for such a great recipe!!

  3. This was very tasty! I followed the recipe to a T even!. One thing that concerned me was the amount of liquid at the bottom of the bowl after mixing the strawberries with the sugar/lemon/corn starch. I went ahead and poured it into the pan as directed. The cobbler was a little runny when we cut into it, but that may have been because we couldn’t wait for it to cool down! It was so very good tasting though! I’d give it a 2 thumbs up for sure!

  4. Mine came out really mushy. Drained the fruit, just didn’t work. Cooked it about 20 minutes longer, really brown bur just too mushy.

  5. Definitely a keeper! This dish highlighted our freshly picked strawberries. I have been looking for a versatile cobbler recipe and this is it. I give it 5 stars for ease, flavor, and crispiness of the crust in the cast iron. And so pretty!

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