Frozen Strawberry Cobbler


Frozen Strawberry Cobbler is the one dessert you need to make during summer. This cobbler recipe is easy, quick and comes together in just minutes in the microwave. Don’t be fooled by all those fancy cobbler recipes. All you really need is strawberries, sugar, and pie crust. Add a cup or two of frozen berries to the mix and you’ve got yourself a delicious dessert in less than 20 minutes!

Strawberry Cobbler with fresh or frozen strawberries

This easy, old fashioned strawberry cobbler can be made with fresh or frozen strawberries. Simple, sweet and delicious. Serve with ice cream for a real treat!



KeywordStrawberry Cobbler

Prep Time10 minutes

Cook Time45 minutes

Total Time55 minutes

Servings8 serving


Strawberry Cobbler Batter

  • 1/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour divided
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 cups fresh or frozen strawberries sliced

Cobbler Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup cold unsalted butter cut into small pieces


  • Preheat oven to 350°. Grease a 8 x 8 baking pan and set aside.
  • Add the softened butter and sugar in a large mixing bowl. Cream together with an electric mixer on medium speed.
  • Add the egg and vanilla extract and mix for an additional 30 seconds. Set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder and salt. Mix in half of the dry ingredients to the creamed butter.
  • Add in 1/4 cup of the milk and stir until mixed. Add the remaining flour and the remaining milk. Stir again until all of the ingredients are wet. 
  • Transfer the batter to your greased pan, and even the batter out.
  • In a small bowl, whisk together 1/4 cup flour and 1/4 cup sugar. With a pastry blender or using 2 forks, cut in the chilled butter slices until crumbly.
  • Place a  layer of strawberries on top of the batter, cut side facing down.
  • Sprinkle the crumbly mixture on top of the strawberries.
  • Bake at 350° for  45 minutes, or until an inserted toothpick comes out clean.
  • Let the strawberry cobbler cool down.
  • Serve, and enjoy with ice cream!

Strawberry Cobbler with Frozen Strawberries

Strawberry Cobbler with Frozen Strawberries
Strawberry cobbler with frozen strawberries is an easy recipe that is the perfect spring and summer dessert.

Strawberry cobbler with frozen strawberries is super easy to make. This cakey cobbler combines the best parts of cakes and pies into one. If you are looking for the perfect summer dessert that you can enjoy at any time of the year, keep reading.

Easy Strawberry Cobbler with Frozen Strawberries

Can You Use Frozen Berries in Cobbler?

Although many cobbler recipes use fresh fruit, as a chef I recommend that most people use frozen fruit. Since fresh fruit has to travel the long distance from field to consumer fairly quickly, it is often picked before it is fully ripe and has reached its nutritional peak. However, frozen fruit is frozen soon after harvesting, so growers can let the fruit fully ripen on the plant, giving Mother Nature more time to pack nutrients into the fruit.

In fact, according to a article,

“…in two out of three cases, frozen fruits and veggies packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein, and beta-carotene.”

With more nutrients and more time to ripen, frozen fruit can sometimes be more flavorful than fresh fruit. The next time you want to buy strawberries, buy a bag of frozen and a carton of fresh. Unless you live near a farm or a farmer’s market, most consumers in the United States will likely find the frozen strawberries to be juicier and more flavorful.

Considering that frozen berries are more nutritious, tastier, and often more affordable than fresh ones, I recommend them for baking. However, if you have access to truly fresh, local, homegrown fruit, then by all means use that. Most do not, so frozen fruit is the best option. In addition, frozen fruit is more convenient since it is already washed and chopped. If you want to make a homemade blueberry pie or blackberry cobbler, using frozen fruit cuts out a lot of the prep work.

Cakey Strawberry Cobbler with Frozen Strawberries

Cakey Strawberry Cobbler
Cakey strawberry cobbler has a light, fluffy, pillowy crust.

Although my homemade crust is part of the reason why my strawberry pie recipe is delicious, I decided to do something different with my cobbler. Instead of a pie crust, I wanted a cakey crust. A fluffy, cakey strawberry cobbler is a completely different experience than a pie. The cakey layer absorbs some of the syrup from the fruit filling, making it moist, tender, flavorful, and sweet.

Cake cobbler recipes from chefs such as Paula Deen are plentiful, but I have never seen a cakey strawberry cobbler with frozen strawberries. I wanted to help other home cooks make a delicious dessert, so I set out to develop a recipe.

Strawberry Cobbler Recipe Development

The first step in making strawberry cobbler with frozen strawberries is preparing the fruit filling. Frozen strawberries are already washed, hulled, and chopped, so all I had to do was defrost them.

I could have followed my recipe for strawberry pie almost exactly, I decided to change the filling a bit. In my opinion, it does not make sense to make two desserts that taste almost identically. So, after defrosting the berries, I added sugar and lemon juice just like the pie. However, this time I also added lemon zest, cinnamon, and a bit of strawberry extract.

Although many people may skip the lemon juice in this recipe, I highly recommend that you do not. The first time that I made a strawberry pie, I did not add any lemon juice. While it was good, it was honestly a bit unremarkable. After researching recipes a bit more, I decided to add some lemon juice, and the second pie was absolutely outstanding. Lemon juice brings out the flavor in cooked berries, so whenever making a pie, cobbler, or jam, add some lemon.

The lemon zest added even more lemon flavor, and the cinnamon was an idea I got after researching other recipes online, too. I liked the lemon and cinnamon in my Argentine rice pudding recipe, so I used it in this, too.

Out of all of the ingredients, I feel that the strawberry extract was likely the least necessary. The frozen berries were already very flavorful, but I wanted to experiment a bit. However, like I said, I am sure this dessert would be great without it.

Once the filling was ready, I turned my attention to the cakey crust. Most cake cobbler recipes call for self-rising flour, so use it if you have it. I only had all-purpose flour, so I added a bit of baking powder and salt to mine. Although I used skim milk to make the crust batter, I am sure that you could use whole milk as well. In fact, at some point in the future, I want to see how buttermilk works, too.

The recipe starts by melting some butter in an 8×8 casserole dish. I melted the butter in the microwave, but many people also put the butter in the pan and then melt the butter in the oven. However, if you melt the butter in the oven, make sure that you do not let it burn.

Cake Cobblers: Do Not Mix!

The most important thing to remember when making this recipe is actually counterintuitive: do not mix. Once the butter was melted, I mixed the batter and poured it into the dish, remembering not to mix. I then spooned in the strawberry filling, attempting to distribute the fruit evenly in the dish without mixing the strawberries into the batter. Although most people would want to mix everything together, you must resist the temptation. If you do, you will likely ruin this recipe.

Even though it looked incomplete, I put the cobbler into the oven. I knew that once inside the oven, magic would happen.

The melted butter mixed into the liquid batter on its own and the baking powder created lift, causing the cakey crust to rise up and around the strawberries. This caused two layers, a cakey crust and a fruit filling, to form on their own without any stirring. Since all you have to do is “dump” the ingredients into the baking dish, this dump cake style cakey strawberry cobbler with frozen strawberries is definitely easy to make.

Strawberry Cobbler with Frozen Strawberries Recipe Review

Once the cobbler was done baking, I let it cool a bit before digging in. As I had predicted, the cakey crust layer had formed on its own around the fruit. The crust in the center of the cobbler was covered in the fruity syrup, but the cake layer had managed to puff up around the edges to become golden brown and slightly crispy. Although pies should cool completely before serving to ensure that the juices have enough time to solidify, I went ahead and cut this cobbler while it was still a bit warm since cobblers are supposed to be on the juicy side.

This cakey strawberry cobbler with frozen strawberries was easy to make and delicious to eat. The berries were soft but not mushy, the natural juices mixing with the sugar to create a deliciously sweet syrup. Although I can’t say for sure if I could taste the strawberry extract or cinnamon, the hint of lemon in the background was very pleasant and accentuated the berry flavor.

The cakey crust was sweet but not too sweet, the bottom absorbing some of the strawberry syrup. The texture of the cakey crust was fluffy and delightful, reminiscent of angel food cake. I also liked that it wasn’t overly sweet, so even though it was spectacular on its own, a scoop of ice cream would make it too sweet. That makes this cobbler perfect for a crowd.

I normally prefer pie crust cobblers, but this cakey strawberry cobbler with frozen strawberries was better than I expected. Strawberries are in season in spring and summer, so this cobbler would be perfect for Mother’s Day, Father’s Day, or the 4th of July. However, since this recipe uses frozen berries, you can make this at any time of the year. With its bright red color, it would be perfect for Christmas.

If you are looking for an easy spring or summer fruit recipe that does not recipe rolling out pie dough, definitely give this recipe a try.

Strawberry Cobbler with Frozen Strawberries Recipes

Strawberry Cobbler with Frozen Strawberries


Instead of lemon zest, you can use up to 1/2 teaspoon lemon extract
The strawberry extract may be omitted without adversely affecting the recipe.
If you have self-rising flour, use 1/2 cup and omit the baking powder and salt
This recipe uses a total of 1 cup of white sugar: 1/2 cup with fruit, 1/2 cup in crust


  • Filling:
  • 16 oz frozen strawberries, defrosted (454 grams)
  • 1/2 cup white sugar (105g)
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon cinnamon
  • just under 1 teaspoon lemon zest (3/4 teaspoon)
  • **HOWEVER: feel free to use up to 1 teaspoon or 1/2 teaspoon lemon extract instead
  • 1/2 teaspoon strawberry extract
  • Crust;
  • 1/2 cup all purpose flour (75g)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • **HOWEVER: if you have self-rising flour, use 1/2 cup of self-rising flour and omit the baking powder and salt
  • 1/2 cup sugar (105g)
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 4 Tablespoons butter (half stick of butter)


  1. Thaw strawberries and add extracts, lemon juice, lemon extract, and sugar
  2. Melt butter in 8×8 baking dish
  3. Once butter is melted, mix together ingredients for crust and pour into dish with melted butter, without stirring.
  4. Once batter is poured into the pan, spoon in strawberry filling mixture, trying to evenly distribute the berries throughout the dish without stirring
  5. Bake at 350 F for 45 minutes
  6. Cool for at least 15-20 minutes, if not 35-40 minutes, before serving

Strawberry Cobbler Recipe: How to Make Strawberry Cobbler

Teaches French Pastry Fundamentals

If you’re looking for an easy take on strawberry shortcake, strawberry cobbler offers a flexible format with reliably stunning results. Learn how to make this easy strawberry cobbler recipe.

What Is Strawberry Cobbler?

Strawberry cobbler is a baked dessert that pairs juicy, baked strawberries with a fluffy biscuit-style topping. Like a one-pan strawberry shortcake, strawberry cobbler offers a flexible format with reliable results. The process is the same as making a blueberry cobbler, blackberry cobbler, or peach cobbler. Once you master a classic strawberry cobbler, you can easily mix and match fruits for your own signature fruit cobbler.

Using Frozen vs. Fresh Strawberries in Strawberry Cobbler

You can make a strawberry cobbler with fresh berries or frozen berries. If they’re in season, use fresh strawberries; the flavors will be brighter and bolder. Taste and adjust the amount of sugar to your preference.

Frozen strawberries also work for cobbler. Unlike other fruit dessert recipes—like a pound cake or quick bread—the excess liquid from frozen strawberries won’t affect the final texture. The juices will thicken (thanks to a bit of cornstarch) as the topping bakes.

3 Tips for Making Strawberry Cobbler

The best strawberry cobbler features a fruit filling that’s juicy but not too runny and a balanced blend of sweet and tart. It should be crowned with a golden-brown top layer that soaks up the juice without turning to mush.

  1. 1. Adjust the sweetness to your preference. Depending on the ripeness of the strawberries you’re using, include anywhere from a quarter cup to half a cup of sugar.
  2. 2. Season the strawberries with herbs and spices. Get creative with add-ins. Add lemon or lime zest directly to the biscuit batter or berry mixture for brightness, basil or tarragon for herbal aromatics, or ginger for warmth.
  3. 3. Make individual portions in ramekins. If you’re serving a crowd, make the strawberry dessert in one big baking dish, or portion it into personal ramekins before baking.

Easy Strawberry Cobbler Recipe


1 9×13 baking dish


10 min


55 min


45 min


For the filling:

  • 2 quarts strawberries, hulled and halved, or quartered if large
  • ½ cup sugar
  • Zest and juice from 1 large lemon
  • 1 tablespoon cornstarch

For the topping:

  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • 2 tablespoons sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into small pieces
  • ½ cup buttermilk, plus 2 tablespoons
  • 1 egg
  • ½ teaspoon vanilla extract
  • Demerara sugar, for sprinkling
  • Whipped cream or vanilla ice cream for serving
  1. 1Preheat the oven to 380 degrees Fahrenheit.
  2. 2Combine the berries, sugar, lemon zest, lemon juice, and cornstarch in a medium bowl. Stir to incorporate, and set the berry mixture aside.
  3. 3In a large bowl, combine the dry ingredients. Whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cubed butter, and work it into the flour mixture with your hands until it resembles coarse bread crumbs.
  4. 4Whisk the ½ cup of buttermilk, egg, and vanilla together in a glass measuring cup or small bowl. Add it to the flour and butter mixture and stir it together with your hands or a rubber spatula, just until combined.
  5. 5Transfer the berries to a large baking dish. Use your hands to tear off pieces of dough, and place them on top of the strawberry mixture. Brush the dough with the remaining tablespoons of buttermilk, and then sprinkle with Demerara sugar.
  6. 6Bake until the tops are golden brown and the juices are thick and bubbling, about 45 minutes.
  7. 7Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.

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