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
Howdy mama. So good to see you. Strawberries are my favorite too. I’ve always loved the “easy cobbler” recipe yet have never thought to make it with strawberries. I just always have made it with peaches. This is definitely one I will try soon. Thankfully, Florida strawberries should be in season and they will be getting cheaper. (Hopefully anyway.) Love to have you guest blog for us….come back soon, ya hear. Don’t be a stranger.
And for you ladies who grow your own strawberries…I would love some tips and hints on how to get started with that. (Do deer eat strawberries?)
Thanks Mama for sharing this recipe with us. I bet it would be really good with Vanilla Ice Cream. It looks really great, I am ready to have some right now. It’s simple and easy, and in reading some of the other posts you can substitute other fruits for the strawberries. I like it because you usually have most or all of the ingredients on hand. I can also relate to your Grandma’s Fridgedaire, as I have a Kenmore from Sears that I bought in 1972, and it is still going strong. The only problem is that it is NOT A FROST FREE, But I refuse to get rid of it just because it is not a frost free. They don’t make them like they use to. I enjoyed reading your post.
I had to comment. My daddy always referred to sweet milk. He loved it with cornbread, but he liked buttermilk sometimes too. And he always said ‘Hidy’ for hello. He was from south Arkansas but I guess that’s close enough to Alabama. Cobble sounds yummy. Thanks for sharing.
That’s how we make cobbler, too. I’ve recently had to go dairy free (my new baby is sensitive), and this tastes just as good made with margarine and almond or soy milk. Yay! It made me so happy that it turned out without the milk. I love this stuff.
**oh, and I’m a huge fan of sweet milk (or even better, heavy cream) poured over the top of just about any sweet. Yum!
YUM!! When I lived in NC they called this kind of thing “Lazy Mountain Cobbler”. We used huckleberries. If you are ever fortunate enough to get your hands on some real mountain huckleberries by all means try this! But it sounds really scrumptious with strawberries. I’ll be watching my strawberry beds even harder now! Come on Spring!!! Thanks Christie and Mama. I read you everyday.
I just printed out the recipe. We have a strawberry patch that usually gives us 60-80 quarts each summer. We share a lot and I freeze them, make freezer jam and strawberry rhubarb jam. I expect I still have some frozen strawberries to make this for hubs this coming weekend. I am dieting and only have something like this on the weekend myself so I want to wait so I can have some too. Have a great week!
This is my Mama’s recipe too. We only use 1/2 cup of milk though. I tried making it the other day with frozen strawberries. (when you plant an acre, there are LOTS for the freezer!) I’m tinkering with the recipe because frozen berries thaw to be runny. Any suggestions? Should I just thaw, drain, and measure after that?