Strawberry Cobbler With Double Crust


No Easter is complete without this amazing Strawberry Cobbler With Double Crust dessert. It goes great with a side of ice cream and whipped cream. A bag of fresh strawberries can turn the sweetest day into a special occasion. I’ve got Step-By-Step instructions to make the perfect strawberry cake, and even a double crust, because you know how much better everything tastes with a little extra crispness on top.

Strawberry Cobbler: the effortless recipe for a classic Southern dessert
Total time: 1H25

1/2 cup
1 cup
1 cup
1 1/2 tsp
1/2 tsp
1 cup
2 pounds
1/2 cup
2 tbsp
2 tsp
Deliciously sweet with the perfect amount of tartness, strawberry cobbler is a fantastic Southern dessert with a crisp top and delectable strawberries packed into every bite. It’s similar to the classic peach cobbler but is made with beautiful ripe strawberries, as well as your standard cobbler ingredients like flour, sugar, and milk. You’ll wow your guests with this simple yet elegant dessert. Homemade fresh strawberry cobbler makes a wonderful homemade treat to serve at picnics, parties, or with tea.

Strawberry Cobbler Ingredients
The secret to the best-tasting strawberry cobbler is to use fresh strawberries. This is a fairly sweet dessert, so you may find you’ll need to adjust the amount of sugar depending on your personal preferences. Either brown or white sugar works well in this recipe, but when it comes to the strawberry cobbler topping, you’ll definitely want to use turbinado sugar. This raw brown sugar is coarse and helps add a bit of crunch to your cobbler. The remaining ingredients are pantry staples you probably already have on hand – flour, baking powder, butter, and salt.

How to Make Fresh Strawberry Cobbler
This gorgeous dessert may look tricky to make, but baking a fresh strawberry cobbler is surprisingly easy. Preheat your oven and grease up a cast-iron skillet. Prepare your batter by whisking flour, sugar, baking powder, salt, and milk together in a bowl. Pour your batter into the skillet.

Now it’s time to prep the strawberries. Toss your fresh berries with sugar, cornstarch, and lemon juice, then spoon them across the top of the batter. Bake your cobbler for 45 minutes, then take it out of the oven so you can sprinkle it generously with turbinado sugar. Then pop it back into the oven for another 10 to 15 to let it brown. See? Couldn’t be easier!

Tips for Making the Best Homemade Strawberry Cobbler
– Fresh in-season strawberries always taste better than frozen and will prevent your cobbler from becoming mushy.

– To make a double crust cobbler, pop pie pastry over the top of the strawberries, brush it with milk or an egg wash and bake. If it’s browning too quickly, you can cover the skillet with foil for the last 15 minutes or so of baking.

– Make your homemade cobbler heartier and healthier by adding oats. Combine old-fashioned oats, sugar, flour, butter, and cinnamon in a bowl then sprinkle it over the top of the strawberries. Garnish with turbinado sugar for extra crunch.

– If you’re in a rush, you can substitute Bisquick for the batter. Follow the directions on the box, then pour the Bisquick batter into the skillet. Add the strawberry mixture and bake as per the recipe.

– For a creamier, more moist cobbler, use cream cheese. Cut the cream cheese into cubes and spread it evenly among the strawberries before baking.

How to Store Strawberry Cobbler
To keep your leftover cobbler tasting its best, wrap it tightly and keep it at room temperature for 2 to 3 days. It’ll last up to 5 days in the fridge in an airtight container.

Preheat your oven to 350°F and lightly grease a cast-iron skillet with cooking spray.

Whisk sugar, flour, baking powder, salt, and milk together in a large bowl. Gradually stir in the melted butter.

In a separate bowl, combine strawberries, sugar, cornstarch, and lemon juice, tossing to coat.

Transfer the batter to the skillet and spread the strawberries over it.

Place the skillet in the oven and bake for 45 minutes.

Remove the skillet from the oven.

Sprinkle turbinado sugar over the cobbler, then bake for another 10 to 15 minutes or until golden brown. Remove from the oven and let cool slightly before serving.

Strawberry Cobbler with Sugar-Cookie Crust

  • Level: Intermediate
  • Total: 2 hr 30 min
  • Active: 30 min
  • Yield: 12 servings

This cobbler took Chef Vivian Howard years to perfect—but it was time well spent. Ripe, macerated strawberries are topped with a sugar cookie crust that’s enriched with cornmeal for extra crunch. (The strawberries can be easily swapped for peaches, blueberries, or apples!)


Deselect All

Strawberry Filling

2 pounds strawberries, stems removed, may substitute blueberries, peaches, apples, or cranberries

1 pinch kosher salt

3/4 cup granulated sugar

2 lemons

Sugar-Cookie Crust

1 cup all-purpose flour

1 cup cornmeal

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1 cup unsalted butter (2 sticks), cubed, plus more to butter the baking dish

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

For Serving

Vanilla ice cream (optional)


Strawberry Cobbler with Cornmeal Sugar Cookie Crust
  1. Strawberry Filling: To macerate the strawberries (a technique to release a fruit’s juices by mixing with sugar and resting), take half the strawberries and roughly slice them. Combine with remaining whole strawberries in a large mixing bowl. Add salt, sugar, and the zest and juice of two lemons. Stir to combine and set aside, at least 2 hours and up to overnight.
  2. Fit a strainer over a saucepan. Pour the strawberry liquid through the strainer and into the saucepan, reserving the strawberries. Over medium heat, bring liquid to a simmer. Continue simmering, stirring often, until liquid is reduced to a thin syrup that coats the back of a spoon, 5–10 minutes. Let rest while making crust. (Note: Syrup will continue to thicken as it cools.)
  3. Sugar-Cookie Crust: In a mixing bowl, stir together flour, cornmeal, salt, and baking powder. Set aside. In the bowl of a stand mixer, cream the butter and sugar on medium speed, 30 seconds. Turn off mixer, lift paddle, and scrape down the sides of the bowl. Increase speed to high and continue creaming the butter-sugar mixture until it’s pale and fluffy, 2 more minutes. Turn mixer to low and slowly add dry ingredients, turning the mixer off to scrape the sides of the bowl halfway through. Crack the egg into a small bowl, to make sure no shell gets into the mixture; then add vanilla and egg to the mixer. Mix on medium speed until just combined. Chill 30 minutes. (Note: Crust can be made several days in advance, wrapped in plastic and chilled; bring to room temperature before using.)
  4. Preheat oven to 350 degrees F. Butter a baking dish. Spread strawberries in the dish in an even layer, then pour in syrup. Spread the crust over the strawberries in an even layer. Bake for 1 hour, or until crust is golden and fruit is bubbling. (Note: Depending on the size and shape of the baking dish, there might be leftover dough. For every 1½ inch of filling, there should be a ½-inch of topping. Use extra dough for a mini-cobbler or bake into sugar cookies.)
  5. Remove cobbler from oven. The crust will look like a cookie, with the filling bubbling up through the craggy cracks. Serve warm with a scoop of vanilla ice cream, if desired.

Simply Fine Strawberry Cobbler

Category: Baking & Desserts, Recipes

Servings:  6-8

Simply Fine Strawberry Cobbler


  • 1-quart strawberries hulled and cut in half
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 3-ounce box strawberry Jell-O
  • 4 tablespoons butter plus more for glazing
  • 3 cups all-purpose flour
  • Pinch salt
  • 2 tablespoons sugar
  • 1 cup shortening (8 ounces)
  • 1/4 cup or more ice water


  1. Preheat oven to 375 degrees.
  2. Filling. Prepare the strawberries and put them in a large bowl. In another bowl mix together the dry ingredients whisking well to combine
  3. Add the dry ingredients to the bowl of berries and mix well using your hands, tossing gently to combine.
  4. Pastry. Put the flour, sugar and a pinch of salt into the bowl of a food processor fitted with the steel blade. Pulse a few times to blend.
  5. Add the shortening (or butter-shortening-lard mixture) in pieces and pulse about 8 to 10 times until mixture is crumbly. Add the water, pulsing to combine until the dough leaves the side of the bowl. Add more water by tablespoonfuls if necessary. Turn out onto a floured board and knead slightly until combined into 2 disks. Refrigerate if you like or use immediately.
  6. Roll out the bottom crust and fit it into a 1 1/2-quart baking dish. I used a 7 by 7 porcelain baking dish.
  7. Press the bottom crust around the baking dish; it doesn’t have to be exact but be sure the sides of the dish are covered by the dough. Add the berry mixture. Dot the top with the butter.
  8. Roll out the top crust and fit it nicely on top, crimping the edges to form a rough, decorative border.
  9. Brush the crust with 3 to 4 tablespoons melted butter and sprinkle sugar over this. Cut 4 slits across the top for steam to escape. Put on a foil- or parchment-lined baking sheet; bake for about 45 minutes or until the crust is nicely browned and the filling is bubbling and thickened inside. You’ll see the juices through the slits of the cobbler.
  10. Let the cobbler rest for the filling to settle before serving. Serve warm or at room temperature. A scoop of vanilla ice cream will work well, though the cobbler really doesn’t need anything else.

Strawberry Cobbler

The perfect summertime dessert, this Strawberry Cobbler comes together easily with a few simple ingredients. With a tender buttery crust filled with sweet strawberries, this dessert comes together pretty quickly. Everyone will want seconds!

A plate with a serving of strawberry cobbler in front of a glass of milk and baking dish.

I love serving a warm strawberry cobbler whenever I have guests over. It’s easy to make, uses a lot of kitchen staples, and always looks impressive despite being effortless to make! From summer picnics to barbeques, this dessert will disappear fast!

All you have to do is mix together the batter, then sprinkle strawberries throughout the baking dish, and into the oven it goes. The cobbler will come together by the time you’re done eating dinner. It’s perfect for when strawberries are in season, and you’ve got an abundance of them.


Ingredients needed to make strawberry cobbler.

Strawberries — fresh strawberries are best for this cobbler recipe. Look for strawberries that are red all the way to the top as they are the ripest and sweet berries.

Sugar — you will need sugar to macerate the strawberries and the batter. Make sure you have enough sugar!

Butter — make sure to buy unsalted butter for this strawberry cobbler, so it doesn’t end up too salty.

Flour — nothing fancy is required! All you need is all-purpose flour for the cobbler.

Baking powder — make sure the baking powder has not expired.

Milk — for the best flavor, use whole milk.


Set of two photos showing sugar added to the cut fruit and wet ingredients added to dry.

1. In a large bowl, stir together the strawberries and ⅓ cup of sugar. Set aside to macerate. Add the butter to a 13×9-inch baking dish and place in the preheated 350°F oven until the butter is melted, about 10 minutes.

2. Meanwhile, in a medium mixing bowl, whisk together the flour, baking powder, salt, and remaining ⅔ cup of sugar. Add the milk and vanilla extract, and stir just until combined.

Set of two photos showing batter and strawberries added to a baking dish.

3. Carefully remove the baking dish from the oven and pour the batter over the melted butter.

4. Spoon the strawberries over the batter, leaving any extra liquid in the bottom of the bowl and discarding it. Bake for 55 to 60 minutes or until the batter is golden brown and the strawberry juices are bubbling. Let cool for 15 minutes. Serve with vanilla ice cream, if desired.

A white baking dish of strawberry cobbler with a stack of plates and forks in the background.


  • To hull a strawberry, insert the tip of a small knife into the top of the strawberry at an angle and then rotate the berry until you can pull the stem out.
  • Some of the butter may float to the top and not reabsorb until the cobbler is almost done, so don’t panic if it still looks wet until the last few minutes of baking.
  • If your strawberries are not very sweet or juicy, double the amount of sugar when you macerate the berries.
  • If you do not have a baking dish, you could use a large cast-iron skillet in its place.
  • If you are concerned that your dish will bubble over, place a sheet pan on the oven rack under the cobbler.
  • Do not skip letting the strawberry cobbler cool before cutting. It gives everything, such as the strawberry juices, time to set up.
A plate with a serving of strawberry cobbler with a scoop of vanilla ice cream on top.



I prefer fresh strawberries as frozen strawberries would add too much liquid to the cobbler. However, if you only have frozen strawberries, be sure to let them thaw and drain the excess liquid, then pat them dry before macerating them.


While the two are similar in ingredients, a cobbler is denser in comparison, and a crisp has a crispy, streusel crumb topping.


Once the strawberry cobbler has cooled to room temperature, you can cover the baking dish and transfer it to the fridge for up to 4 days. If you want to freeze leftovers, transfer them to a freezer-safe airtight container and freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating in the oven.

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