Mama’s Classic Strawberry Cobbler Recipe
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This strawberry cobbler recipe is a classic Southern dessert that’s quick, easy, and packed full of flavor.
I love strawberries any way you fix them, so my Mama’s strawberry cobbler recipe is one I set out to duplicate the minute I got my hands on some strawberries. I just can’t resist the combination of the cake-like topping sitting over those sweetened strawberries. Fortunately, this is a fantastically easy dessert to make.
One of the best things about this particular recipe is that it’s really forgiving. If you have a little extra fruit, add it. If you are a little bit short, use what you have and don’t give it a second thought. I promise it will turn out just fine. Remember your grandmother never had a measuring cup, they just eyeballed all the ingredients. This is a recipe from the old days and turns out just fine. Don’t stress over it, just be glad you have a modern stove and not a wood-burning one!
Now, while this strawberry cobbler is delicious by itself, I highly recommend serving with a scoop of vanilla ice cream or with whipped topping. My daddy even adds a little bit of sweet milk over his (common old-fashioned way of referring to whole milk), so serve it however suits your fancy. You will be the star! Let me know how your family likes it.
Recipe Ingredients
- Self-rising flour
- Sugar
- Milk
- Sweetened strawberries
- Butter
- Cinnamon (optional)
How to Make Strawberry Cobbler Step by Step
Preheat oven to 400 degrees. Place your margarine in an oven-proof bowl and put it in the oven while it preheats in order to melt it.
In a separate bowl, mix together all the dry ingredients.
Add milk to the dry ingredients.
Stir until smooth.
Now you have your batter.
Now remove your dish from the oven once your butter has melted. Pour in your batter. Do not stir.
Pour your strawberries over the top of that.
Do not stir.
Sprinkle about a tablespoon or so of sugar over the batter before you place it in the oven.
Bake at 400 degrees for 30-40 minutes or until a knife inserted in the center comes out clean.
Scoop up that delicious goodness onto your plate…
Serve on its own while warm, or with whipped cream, vanilla ice cream, or pour a little sweet milk over it!
Storage
- Store leftover cobbler in an airtight container in the fridge for up to four days. The topping will soften in the fridge, so to reheat I suggest popping it back in the oven momentarily.
- If you’d like to freeze your cobbler, ensure it’s completely cool before you freeze it in an airtight container for up to two months. Once it’s time to eat, thaw it in the fridge overnight and then reheat it in the oven again.
Recipe Notes
- You can make this strawberry cobbler recipe with fresh strawberries washed and cut up with a little sugar on them or you can use frozen sliced sweetened strawberries. If you use fresh ones, let them sit for a little bit after you add the sugar to make some juice. If you use frozen ones, let them thaw. When you are in a real hurry you can stick frozen ones in the microwave for a few seconds at a time until they are thawed.
- If you can wait, allow the cobbler to sit for 30 minutes once out of the oven before you serve. This will allow the sauce to thicken a bit more and, you know, you won’t burn your mouth with that first mouthful (always a good thing).
Recipe FAQs
How do you choose the best fresh strawberries?
The best fresh strawberries have bright green leaves and bright red berries. Avoid any bruised or damaged strawberries.
Can I use different fruit?
Yes, you can substitute the strawberries for other in-season berries, like raspberries or blueberries. Here are some more cobbler recipes too: cream cheese strawberry cobbler, chocolate cobbler, easy berry cobbler, peach cobbler, and apple pecan cobbler.
What is the difference between a crisp and a crumble?
The main difference between these two baked desserts is the topping, as underneath you’ll find similar fruit centers. A cobbler has a dough-like topping, while a crisp has a crumbly top layer.
Here are some more sensational strawberry recipes:
Strawberry Cake With Cream Cheese Icing
Ingredients
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- ½ tsp cinnamon optional
- 2 cups sweetened strawberries fresh or frozen
- 1 stick margarine
Instructions
- Preheat oven to 400 degrees. Melt the stick of margarine or butter in a 2 to 2.5-quart ovenproof casserole dish while you mix up the batter.1 stick margarine
- Mix all dry ingredients together, then stir in the milk until smooth.1 cup self-rising flour, 1 cup sugar, 1 cup milk, ½ tsp cinnamon
- Pour batter over the melted margarine. Do not stir!
- Pour strawberries into the center of the batter. Once again, do not stir!2 cups sweetened strawberries
- Note: This is a little something that I do extra. You can do it or not. I always sprinkle about a tablespoon of sugar over the batter and strawberries before I put it in the over. It just makes it look like my grandmother's cobbler because that was her finishing touch.
- Bake for 30 to 40 minutes or until you can insert a knife into the center and peep into the cobbler. The batter should be cakey and not soupy. How is that for technical terms?
Nutrition
One of the most tragic things I know about human nature is that all
of us tend to put off living. We are all dreaming of some magical rose
garden over the horizon instead of enjoying the roses that are blooming
outside our windows today.
~Dale Carnegie
Well if my husband and I don’t end up eating this pack of strawberries I just bought tonight, then we’re having cobbler this week! I have always loved cobblers. They’re just so warm and remind me of home. Can’t wait to try this one.
Thanks mama!!!!!
This sounds so good and EASY!! I am going to try this one on my grandsons! Thanks so much for sharing this one Christy’s mama!!! I bought your book and I love it, but I may have to share it with my daughter, because she loves it too!
Hey Momma:
My grandmother had an ole Fridgidare & an ole wood stove (she also had a 42″ electric one in later years), and still used the wood one periodically until she passed ~hang head down “God rest her soul”~. So, I am familiar with everything you said. Funny, this was only about 15 yrs ago too! I love your blogs (Christy’s too) ’cause all my Grandparents were from your neck of the woods. So, the things you talk about, the way you cook, the friendly talk, is just like being with family. Thanks for all that you do, and share. There are two recipes that I thought no one else knew about, and ya’ll have published both…..Chocolate ‘n Biscuits & Butter Rolls! Can you believe it? Now, those are special treats, huh?
Those recipes — Chocolate ‘n Biscuits and Butter Rolls — sound absolutely delicious, but I can’t find them. Where are they?
I am so happy to have this handy – yummy lookin’ recipe because strawberries will soon be popping up at the markets this Spring and this is perfect! So nice to meet your mama, Christy! She is so pretty too!
Aww Christy, what a sweetheart your mama is.
I miss my mama who has been in heaven since the year 2000 very much, even though I’m a mother of two and grandmother of six now myself. I have so many wonderful memories that I carry in my heart and I always pull them out everyday and think of her.
I just wanted to say, treasure every moment and hug your mama tight every chance you get.
I love all your ‘southern comfort’ recipes in your book/here on your website (me being just down the road from you here in Hartselle AL.), they fit our taste buds really well)
I truly enjoy your sweet spirit and bright/positive start to each and every morning on FB. Thank you for the recipes, tips and great humor.
ps. looking forward to making the strawberry cobbler, it sounds wonderful!
Best of luck in all your adventures,
Patsy
Mama, I just got done wiping my mouth with a napkin. The blackberries were great in your recipe. I just added a smidgen more sugar. And I did pour alittle half & half over it while hot. Nobody complained at the lunch table that’s for sure. :~) P.S.-My grandmother also called her refrigerator an ‘ice box’ and it was a Frigidaire brand and was short and rounded at the edges just like me.
When my youngest daughter was a toddler, she couldn’t say “refrigerator” so she called it a “fooderator”. Makes perfect sense!