I recently made this Strawberry Cobbler from “If You Give a Blonde a Kitchen” and absolutely loved it.

Strawberry Cobbler

Why You’ll Love This Recipe

I like that it blends juicy, fresh strawberries with a slightly crisp, buttery biscuit topping. I find the trick of baking the berries first helps the topping stay light and not soggy. It’s perfect served warm, especially with a scoop of vanilla ice cream.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Strawberry Filling

6 cups sliced strawberries (about 2 lb)
½ cup granulated sugar
1 Tbsp cornstarch
Pinch of salt
1 tsp lemon zest
1 Tbsp fresh lemon juice

Cobbler Topping

1 cup all‑purpose flour
2 Tbsp cornmeal
¼ cup granulated sugar, plus 2 tsp for sprinkling
1¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup unsalted butter, melted and slightly cooled
⅓ cup buttermilk, room temperature
½ tsp pure vanilla extract
Vanilla ice cream for serving

directions

Preheat oven to 375 °F and grease a 3‑quart baking dish.
In a bowl, whisk sugar, cornstarch, and salt. Add strawberries, lemon zest, and juice, tossing to coat. Transfer to the dish and bake for about 20 minutes until berries bubble.
While berries bake, whisk dry topping ingredients in one bowl and melted butter, buttermilk, and vanilla in another.
When berries are done, increase oven to 425 °F. Combine wet into dry mixture just until moistened.
Drop heaping spoonfuls of dough onto hot berries to form discs. Sprinkle with remaining sugar.
Bake for 15–18 minutes until topping is golden and berries are bubbling. Let cool 15 minutes before serving warm with ice cream.

Servings and timing

This cobbler makes 6 servings.

Prep time: about 10 minutes
Bake time: ≈ 20 minutes for berries + 15–18 minutes for topping
Total time: around 45 minutes

Variations

I sometimes swap the cornmeal in the topping for oats for a heartier texture.
A handful of raspberries or blueberries mixed with the strawberries adds extra flavor.
If I don’t have buttermilk, I use regular milk with a splash of lemon juice—tastes great, though topping is just a bit less tender.

storage/reheating

I store leftovers, covered, in the fridge for up to 3 days. To reheat, I bake it uncovered at 350 °F for about 10 minutes until warmed through. It’s also freezer-friendly—after cooling, I wrap the dish in foil and freeze for up to a month; I thaw overnight in the fridge and reheat the same way.

FAQs

How do I know when the berries are ready before adding the topping?

I look for bubbling around the edges and a juicy syrup—usually after about 20 minutes at 375 °F.

Can I use frozen strawberries?

Yes, but thaw them first so excess moisture drains off. Fresh berries still give the best flavor.

What if I don’t have cornmeal?

I can skip it or replace it with an equal amount of oats or additional flour—it slightly changes texture but still works.

Can I make this gluten‑free?

Absolutely! I substitute the flour and cornmeal with a gluten‑free baking mix and still get a great result.

Is it okay to prepare the topping ahead of time?

Definitely. I mix the dry ingredients, refrigerate them, and then add the wet ingredients just before topping the berries—saves time on baking day.

Conclusion

I love how this Strawberry Cobbler delivers comforting, summery flavors with minimal fuss. The warm, bubbling berries paired with the golden, biscuit‑like topping—and a scoop of cold vanilla ice cream—always impresses. It’s a dessert I enjoy making and sharing all summer long.