This strawberry cobbler features sweet, jammy strawberries beneath a crisp and buttery lemon sugar cookie topping. This strawberry cobbler is packed with bright and fresh flavors, making it perfect for spring and summer. Have an assortment of berries? Try my mixed berry cobbler.
What sets this recipe apart
Topping: Rather than a traditional biscuit topping, this cobbler topping tastes like a lemon sugar cookie! It adds a sweet, tart, buttery crunch over the strawberry filling.
Lemon: Lemon zest in the topping and lemon juice in the filling amplifies the flavor of the strawberries and adds a brightness to the whole dish.
Ease: No pie crust, no rolling, no fancy techniques. You don’t even need a mixer!
Visual recipe overview
*Full recipe below in recipe card*
Topping
Stir together sugar, lemon zest, flour, baking powder, and salt. Add melted butter and vanilla. Set aside.
Filling
Combine strawberries, sugar, lemon juice, and cornstarch. Spread into an 8×8 baking dish.
Assemble
Add the topping to the filling, pressing it into flat, irregular shaped pieces.
Bake
Bake until the fruit is bubbling and the topping is light golden brown.
Notes from my test kitchen
Strawberries: Whole strawberries hold their shape the best in this recipe. If you can use small, whole berries that is ideal! Larger berries can be halved. Don’t use frozen strawberries, they have too much moisture.
Lemons: You’ll need two large lemons for this recipe. You’ll use the zest from both and just a little bit of juice.
Baking temp: This cobbler is baked at 375°F rather than the usual 350°F. This ensures the topping cooks through quickly and turns golden before the strawberries have a chance to become too soft.
Serving: Allow the cobbler to cool for about 15 minutes before serving so that the juices can thicken. Serve warm with vanilla ice cream. This is best the day it is made. Leftovers can be stored in the refrigerator and reheated in the microwave or eaten chilled straight from the fridge (which is what my family does!).
More cobbler recipes
Recipe
Strawberry Cobbler
Ingredients
Topping:
- ⅔ cup granulated sugar
- finely grated zest of 2 large lemons
- 1 cup plus 1 tablespoon (133g) all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly
- ¾ teaspoon pure vanilla extract
Filling:
- 1¾ pounds fresh strawberries, see note
- 1-3 tablespoons granulated sugar, based on how sweet your strawberries are
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons cornstarch
- vanilla ice cream, for serving
Instructions
Topping:
- Preheat oven to 375°F.
- In a medium bowl, combine sugar and lemon zest, rubbing the zest into the sugar until well dispersed. Stir in flour, baking powder, and salt. Add the melted butter and vanilla extract and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough. Set aside.
Filling:
- In a large bowl, gently stir together strawberries, sugar, lemon juice, and cornstarch. Transfer to an 8×8 baking pan and spread into a somewhat even layer (there will be some overlapping).
- Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the strawberries. Bake for 27-32 minutes, until the berries are bubbling around the edges and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 15 minutes; the juices will thicken up a bit as it cools.
Notes
Strawberries
This recipe should be made with fresh strawberries. Stems should be removed, small strawberries should be left whole, larger berries can be halved. The whole berries hold up best. If you can use mostly whole, small strawberries, that is ideal!Serving and storage
I recommend baking this the day you are serving it. Serve warm with vanilla ice cream. Leftovers can be stored in the refrigerator and eaten cold or reheated in the microwave.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Leave a Reply