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Fresh Strawberry Cobbler is sweet and buttery with a tender biscuit-type crust. This is a classic comforting dessert you’ll want over and over again.

Fresh Strawberry Cobbler

My mom brought me two gallons of fresh strawberries and two gallons of fresh blueberries from her garden. I have been having fun creating recipes with them. Plan to see berry recipes in the next couple of weeks. I hope you enjoy them!

I’ve been wanting to make a Fresh Strawberry Cobbler for a while now. I always wondered why Strawberry Cobbler wasn’t popular. We always had either Blackberry Cobblers or the ever-popular Peach Cobbler when I was growing up. I think everybody in the world knows Magic Peach Cobbler. I’ve been making it since I was wee little! It’s good and fast, but not want I wanted this time.

Fresh Strawberry Cobbler

Fresh Strawberry Cobbler

Basically, the crust is a sweet biscuit. I used brown sugar to sweeten it slightly instead of granulated white sugar. The brown sugar adds an extra layer of flavor to this biscuit-type topping that plain sugar doesn’t give it. The oats also add a nice flavor and texture to the crust.

I thickened the strawberries using cornstarch to give the fruit body a sturdy topping. Strawberry anything has been a perennial favorite of mine. Growing up I always asked my mom to make me this Strawberry Cake for my birthday every year. Now, I feel bad asking her to make it so I make it for myself!

This Fresh Strawberry Cobbler is fabulous served hot with a scoop of good-quality vanilla ice cream. It’s also good plain and at room temperature. The strawberries are tart and slightly sweet.

Fresh Strawberry Cobbler

Fresh Strawberry Cobbler

Fresh Strawberry Cobbler is sweet and buttery with a tender biscuit-type crust. This is a classic comforting dessert you'll want over and over again.
Author: Paula
5 from 45 votes
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Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10 servings
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  • 4 and ½ cup fresh strawberries hulled and cut into quarters
  • 1/4 cup granulated sugar you can adjust this depending on sweetness of berries
  • 1 tablespoon cornstarch
  • 4 teaspoon cold water


  • 1 and ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup old fashioned oats
  • 2 tablespoon brown sugar
  • 2 tablespoon cold butter cut into cubes
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla extract
  • 2 tablespoon granulated sugar for top



  • In a large pan, place strawberries and sprinkle 1/4 cup sugar over berries and allow to sit 15 to 30 minutes. After time has elapsed, heat to medium heat. Stir together cornstarch and cold water and stir until cornstarch is dissolved. Pour over berries and bring to a boil, stirring and scraping bottom of pot constantly. Remove from heat and set aside.Cobbler


  • Combine flour, salt, baking powder, oats and brown sugar. Cut in butter until mixture resembles wet sand. Add heavy cream and vanilla. Stir until combined. This mixture will be thick and crumbly. Do no over-mix.
  • Pour strawberry into ramekins or 8.5x11 inch casserole dish. spoon topping over filling, it will be clumpy. Sprinkle top of batter with 2 tablespoon granulated sugar. Bake at 350 degrees F 30 to 40 minutes if using a large casserole dish or 20 to 25 minutes if using small ramekins.


Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, PaulaI used 4 inch ramekins and baked them for 20 minutes until the crust was light brown.


Calories: 249kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 90mg | Potassium: 273mg | Fiber: 2g | Sugar: 13g | Vitamin A: 428IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 1mg
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  1. 5 stars
    I made this tonight in a casserole dish and it was sooooo good.
    Thank you for the great recipe 🙂

    1. Hi, I review comments every day or every other day so I’ll get to you. I used traditional 4-inch ramekins. I don’t remember how many I used.

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!