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This recipe is sponsored by Bob’s Red Mill
Tender-baked strawberries topped with a sweet cake-like crust deliver a warm dessert with a sweet and refreshingly tart finish. Topped with whipped cream or vanilla ice cream, this is one irresistible dish that is so easy to make and you won’t be able to get enough of! Also, try my skillet blueberry cobbler.
I’ve partnered with Bob’s Red Mill to bring you my skillet strawberry cobbler made with Bob’s Red Mill All-Purpose Flour. This strawberry cobbler is a fresh and delicious summer-inspired recipe that is reminiscent of strawberry shortcake.
If you love your cast iron as much as I do, I’m sure you’re always looking for more ways to utilize it. I’ve successfully made Irish soda bread in a skillet, as well as perfected pumpkin pie.
Table of Contents
Ingredient Notes and Substitutions
- Strawberries: de-stemmed and sliced lengthwise. You will need about 2 pounds. I like to use organic when I can. You can use frozen but you will need to adjust baking times
- Baking powder: baking powder helps the crust rise. I don’t recommend baking soda as a substitute because the conversion is rather complicated and you’ll need additional acid in the batter to activate the baking soda.
- Unsalted butter: if you only have salted, omit the salt in the recipe and use salted butter.
- Pinch of salt: only use salt in the batter if using unsalted butter!
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Preheat oven to 375°F. Remove butter from the fridge and bring to room temp.
Step 2.
Slice strawberry tops to remove stems. Cut lengthwise into 1/4 inch thick slices. In a 9-10 inch cast iron skillet, mix strawberries and 1/3 cup sugar. Set aside for 10-15 minutes to macerate.
Step 3.
In a small bowl, mix flour, baking powder, and salt. Set aside.
Step 4.
In a medium bowl, cream butter and 1/2 cup sugar until fully mixed, light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring until combined. Batter will be sticky, creamy, and pretty thick. If doughy, you need to mix more.
Step 5.
Layer batter into small clumps/spoonfuls over strawberries, covering as much of the strawberry filling as possible. It’s OK if there are “holes.” A rubber spatula works best for this step.
Step 6.
Bake for 35-40 minutes, until topping is golden brown. Let cool for 5-10 minutes and serve warm with vanilla ice cream or whipped cream.
Expert Tips
- I love making cobber in a skillet because it makes the dish feel even more southern. You can also use a standard baking dish with no further recipe alterations. I recommend a smaller 10-inch skillet for this recipe, but you can get by with a 12-inch skillet as well.
- The batter/dough in this recipe is on the thicker side. It can be a little tricky (and sticky) to handle but it forms a sweet biscuit-like crust across the top of the cobbler. If the batter feels too “doughy” it just needs to be stirred more to fully incorporate.
- Baked strawberries will be naturally more tart than uncooked strawberries. The added sugar helps to both macerate and sweeten the strawberries so they aren’t too tart. A little tartness is really nice and helps balance the dish from being overly sweet. It also pairs well with whipped cream or vanilla ice cream
- For a little extra crunch, sprinkle sugar all over the crust before baking.
Frequently Asked Questions
You can substitute frozen strawberries for fresh strawberries but you may need to adjust baking times if you bake the cobbler with frozen berries. Just note frozen strawberries are likely smaller and won’t be pre-sliced. (Fresh is much better and worth the extra effort)
Leftover strawberry cobbler should be covered with aluminum foil and can be kept in the fridge for 1-2 days. Leftovers can be warmed up but it’s just as good served chilled. Strawberry cobbler makes for a GREAT breakfast item as well…especially when drizzled with maple syrup and whipped cream. TRUST ME.
More Recipes You’ll Love
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Strawberry Cobbler Recipe
Ingredients
- 4 cups fresh strawberries, de-stemmed and sliced lengthwise, about 2 lbs
- 2/3 cup Bob’s Red Mill All-Purpose Flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter (1 stick), softened
- 1/3+ 1/2 cup granulated sugar, divided
- 1 egg
- 1/2 teaspoon pure vanilla extract
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 375°F. Remove butter from the fridge and bring to room temp.
- Slice strawberry tops to remove stems. Cut lengthwise into 1/4 inch thick slices. In a 9-10 inch cast iron skillet, mix strawberries and 1/3 cup sugar. Set aside for 10-15 minutes to macerate.
- In a small bowl, mix flour, baking powder, and salt. Set aside.
- In a medium bowl, cream butter and 1/2 cup sugar until fully mixed, light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring until combined. Batter will be sticky, creamy, and pretty thick. If doughy, you need to mix more.
- Layer batter into small clumps/spoonfuls over strawberries, covering as much of the strawberry filling as possible. It’s OK if there are “holes.” A rubber spatula works best for this step.
- Bake for 35-40 minutes, until topping is golden brown. Let cool for 5-10 minutes and serve warm with vanilla ice cream or whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
