Strawberry Cobbler  I

Strawberry Cobbler I

156 Reviews 25 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  JJOHN32

“Serve with cream or ice cream.”

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Adjust Servings

Original recipe yields 1 cobbler



  1. Preheat oven to 400 degrees F (205 degrees C). Butter a 2 quart baking dish.
  2. Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
  3. Sift together the flour, sugar, baking powder, and salt. Blend in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
  4. Bake for 25 minutes in the preheated oven.

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Reviews (156)

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I decided to use this recipe after purchasing a flat of strawberries over the weekend. I made a couple of changes to it by adding two tablespoons of cornstarch, and instead of water I used a 1/4 cup of lemon juice like with all other fresh berry cobblers I've made. For the crust I used milk instead of cream so it wouldnt be as rich. I must say this is the best cobbler I have eaten in years!!! The lemon juice adds a balance to the sweetness caused by the sugar and berries. Not overpowering, not tart. This is the closest I have come in years to a recipe that was like my grandmothers. A definite REPEAT!!



Great comfort food. Delicious and easy, quickly in the oven in just minutes. Also, easily versatile for using other fruits or berries. I used half the water, and double the amount of cornstarch. I also added a few drops of red food coloring for more vivid color. I also sprinkled the biscuit topping with demerara sugar. It worked out perfectly. Next time however, I plan to up the sugar to 1-1/2 T. and reduce the salt to 1/4 tsp. I found the topping could have been a little sweeter and at the same time I detected the salt more than I liked. All around, a delicious, homespun dessert. Loved it.



This cobbler was great! After reading the other reviews, I also cut the water to 1/2 cup and it worked just fine. I made it once with 4 cups of berries and a second time with 6 cups of berries, and both were fine. The one change I did make, is that I substituted "Splenda Granular" for all of the sugar, because my husband is a diabetic. It turned out great both times... you'd never know that it wasn't real sugar in the recipe!

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Amount Per Serving (8 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 32 g
  • 10%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 295 mg
  • 12%

Based on a 2,000 calorie diet



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Strawberry Cheese Pie


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Big Guy Strawberry Pie