This Strawberry Cobbler is filled with sweet and slightly tart strawberries that are covered with a buttery crisp cake layer! Top it with ice cream or eat it as is, this easy strawberry cobbler recipe is the perfect summertime dessert recipe that you can eat any time of the day! It just happens to be gluten free, nut free, egg free and easily dairy free (vegan).
Made with just a handful of ingredients, this Strawberry Cobbler is a quick and easy recipe that does not disappoint, just like my No Bake Strawberry Pie! My daughter is a self proclaimed strawberry monster and cannot get enough of this strawberry dessert! Unlike many versions of this recipe, in our version you do not need to cook the strawberries ahead of time; everything goes right into the pie dish to bake in the oven, saving time!
For more strawberry desserts, try my super popular Strawberry Sugar Cookies, my Strawberry Filled Cupcakes, my Chocolate Whoopie Pies with Strawberry Frosting and my Eggless Strawberry Cake.
Reasons to Love This Strawberry Cobbler
- Allergy Friendly- This simple strawberry dessert is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Loaded with Fresh Strawberries- There are 3 cups of fresh strawberries inside of this cobbler!
- Light Cake Topping- The cake topping of this cobbler is so light, thin and crisp!
- Easier than Pie- No need for rolling pins, this cobbler is so much easier to make than pie while still being super delicious!
Ingredient Notes
- Strawberries- We use 3 cups of fresh diced strawberries. I do not use frozen as they contain way more moisture and the strawberry layer will be way more liquidy, which is fine if you're ok with that.
- Orange Juice- This helps make the filling a bit thicker and adds a subtle citrus flavor that cuts through the sweetness of the strawberries.
- Granulated Sugar- We add some into the strawberry filling and some will be creamed with the butter for the cake topping.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Baking Powder- To help the cake layer rise slightly and to prevent it from sinking into the strawberry filling.
- Kosher Salt- Helps draw out all the flavors.
- Cornstarch Water- This is essential and binds the cake layer together since the it is eggless.
- Pure Vanilla Extract- Make sure to only use pure vanilla extract otherwise the cobbler can have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make This into a Vegan Strawberry Cobbler
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use unsalted vegan baking sticks instead of butter.
Make this Recipe with All Purpose Flour
- Use 1 packed cup of regular flour (168 grams).
To Make this Recipe with Eggs
- Use 1 packed cups of regular flour (168 grams).
- Use 2 eggs and eliminate the cornstarch water.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Strawberry Cobbler
Here are the step by step instructions to make this strawberry cobbler recipe!
Step 1: Mix the Filling Ingredients
In the greased pie dish, gently mix together the washed and diced strawberries, ¼ cup granulated sugar and the orange juice.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
Step 4: Cream the Butter and Sugar
Beat the butter and ½ cup plus 2 tablespoons granulated sugar until it is soft and creamy. About 1-2 minutes.
Step 5: Add in the Cornstarch Water and Vanilla
Slowly beat the cornstarch water mixture and vanilla into the creamed butter and sugar. It will look chunky.
Step 6: Mix in the Gluten Free Flour Mixture
On low speed add in the gluten free flour mixture until just combined. It will be super sticky.
Step 7: Scoop the Batter
Using a tablespoon or a small cookie scoop (I used a small cookie scoop), scoop the batter onto the strawberries. Try to cover as much of the strawberries as you can.
Step 8: Spread the Batter
Take a butter knife or an icing spatula and smooth the batter out into a thin layer to cover the strawberries.
Some may be peeking through the batter and that's ok.
If you're having trouble, clean slightly wet hands work well to smooth the batter out.
Step 9: Bake and Cool
Bake in the center rack in the oven for 45-47 minutes until the cobbler filling is bubbling and the cake topping is a beautiful golden brown.
Place a baking sheet on the oven rack below the cobbler in case the strawberry liquid overflows slightly.
Remove from the oven and let it sit on top of the stove and semi cool before serving. The strawberry layer gets scalding hot.
Expert Baking Tips
- Use Fresh Strawberries- I prefer to use fresh instead of frozen. Frozen strawberries contain more liquid as they break down and the cobbler won’t really set while baking.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. We want to cream the butter with the sugar and it will not work if it is melted or softened.
- Smooth the Batter- When the batter is in the pie dish, gently smooth the top with a butter knife prior to baking. If it is too sticky, rinse clean hands with water, shake them off and then use your fingers to smooth out the batter.
- Use a Baking Sheet- Sometimes depending on how juicy the strawberries are, the liquid can overflow slightly. To avoid a giant mess, place a baking sheet on the oven rack below the cobbler to catch any drips.
Recipe FAQs
This strawberry cobbler is best served fresh but you can save the leftovers.
You can but the strawberry layer will be very liquid and won't really set. If using frozen, do not thaw the strawberries prior to dicing and baking.
You can dust it with powder sugar or top it with ice cream!
If you do top it with ice cream, I love how it tastes with my Strawberry Ice Cream! Such a good pairing!
Wrap the top of the pie dish with foil and pop it in the fridge for up to two days.
When ready to eat, cut a slice and pop it in the microwave for 5-10 seconds. Be careful not to burn your mouth.
I do not recommend freezing this cobbler.
More Strawberry Desserts You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Strawberry Cobbler
Ingredients
For the Strawberry Filling
- 3 cups diced strawberries
- ¼ cup granulated sugar
- ⅓ cup orange juice (store bought is fine to use)
For the Cake Topping
- 1 cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons granulated sugar
- ¾ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease an 8 inch square or round baking dish or pie dish.
- Into the grease baking dish, mix together the washed 3 cups of diced strawberries, the ¼ cup granulated sugar and the ⅓ cup orange juice.
- In a medium bowl, whisk together the 1 cup gluten free flour, ¼ teaspoon baking powder and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch (26 grams) with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick and the ½ cup plus 2 tablespoons granulated sugar until it is soft and creamy. About 1-2 minutes.
- Slowly beat the cornstarch water mixture and ¾ teaspoon pure vanilla extract into the creamed butter and sugar. It will look chunky.
- On low speed slowly mix in the gluten free flour mixture until just combined. The batter will be super sticky.
- Using a tablespoon or a small cookie scoop (I used a small cookie scoop), scoop the batter onto the strawberries. Try to cover as much of the strawberries as you can.
- Then take a butter knife or an icing spatula and smooth the batter out into a thin layer to cover all the strawberries.If the batter is too sticky, use slightly wet hands and smooth it out with slightly wet fingers.
- Bake in the center rack in the oven for 45-47 minutes until the cobbler filling is bubbling and the cake topping is a beautiful golden brown.Place a baking sheet on the oven rack below the cobbler in case the strawberry liquid overflows slightly.
- Remove from the oven and let it sit on top of the stove for about 15 minutes before serving. The strawberry layer gets scalding hot.
- Top with powdered sugar or ice cream or serve as is. Enjoy!
Steve DiPaola says
I love strawberries. This looks amazing and seems easy to make. Can’t wait to try it!
Nancy DiPaola says
The strawberry cobbler was beyond amazing the recipe was so easy to follow and my family just loved it perfect for the summer or anytime another wonderful recipe,
John says
This cobbler was so easy to make! I love it!