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Cakey Strawberry Cobbler

This Cakey Strawberry Cobbler recipe has just 9 ingredients, 10 minutes of prep, and bakes into a thick, sweet, yet still tart dessert. It has a freshly sliced strawberry layer topped with a golden brown cake-like topping and a sprinkle of Turbinado sugar.

Why I love this recipe

We love cakey cobblers and this easy strawberry dessert makes two individual large portions. This is an excellent classic southern dessert for two to make on date night, Valentine’s Day, or any night of the week. Top them with scoops of vanilla ice cream, if desired.

Need a main dish? Try these Slow cooker Stuffed Peppers or Individual Meatloaves.

Cakey Strawberry Cobbler topped with vanilla bean ice cream.
Cakey Strawberry Cobbler

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Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price

Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

fresh strawberries

granulated sugar

lemon juice

instant tapioca

all-purpose flour

brown sugar

baking powder

butter

coarse Turbinado sugar

Substitutions

You can use other fresh berries instead of strawberries.

Equipment used for this recipe

How to make Cakey Strawberry Cobbler

Step 1 – Preheat the oven to 350 degrees F. and spray two 20-ounce oven-safe baking dishes with nonstick baking spray.

For the strawberry cobbler filling

Step 1 – Rinse the strawberries, gently dry the berries with a paper towel, then slice in half or quarters.

Step 2 – In a medium mixing bowl, gently fold together the cut strawberries, 2 ½ tbsp sugar, fresh lemon juice, and instant tapioca.

strawberries mixed in a bowl with sugar, lemon juice, and tapioca.

Step 3 – Scatter strawberry mixture, divided evenly, into the bottom of each baking dish.

strawberry filling in an oven safe bowl.

For the cobbler batter topping

Step 1 – Mix the flour, 2 tbsp sugar, brown sugar, and baking powder in a small bowl.

Step 2 – Cut the butter into small cubes and add to the flour mixture. Press the butter in with a pastry cutter or a fork until the mixture looks like a coarse meal.

flour, sugar, bown sugar, baking powder, salt, and butter mixed in a bowl.

Step 3 – Pour the very hot water into the bowl and stir just until combined.

water added to flour batter mixture.

Step 4 – Drop the batter mixture by spoonfuls evenly on top of the strawberries in each dish.

batter mixture on top of berry filling in a dish.

For the sugar topping

Step 1 – Evenly sprinkle the top of the batter with the coarse Turbinado sugar, divided evenly over each dish.

Step 2 – Place the baking dishes on a baking sheet and bake in the preheated oven for about 40 minutes, or until the topping is cooked through and golden and strawberries are tender.

baked strawberry cobbler in a dish.
Cakey Strawberry Cobbler

Step 3 – Allow to cool for 5 or 10 minutes. Top with a scoop of vanilla bean ice cream if desired, serve, and enjoy.

strawberry cobbler with a scoop of ice cream.
Cakey Strawberry Cobbler

Pro Tips

Store leftovers in an airtight container in the fridge for up to 4-5 days.

Recipe FAQs

What’s the difference between a crumble and a cobbler?

A crumble is similar to a cobbler, but it has a streusel topping like a crisp and has a bit more of a crunchy texture than a cobbler. a crumble will be a bit dryer and usually contains oats and the mixture is crumbled on top of the fruit before baking. A cobbler usually has a more cakey fluffier texture.

You may also enjoy

Peach Cobbler

Strawberry Pretzel Salad

Strawberry Shortcake with Biscuits

Strawberries and Cream Bread Pudding

Strawberry Poke Cake from Scratch

Yield: Serves 2

Cakey Strawberry Cobbler

strawberry cobbler with a scoop of ice cream.

This Cakey Strawberry Cobbler recipe has just 9 ingredients, 10 minutes of prep, and bakes into a thick, sweet, yet still tart dessert. It has a freshly sliced strawberry layer topped with a golden-brown cake-like topping and a sprinkle of Turbinado sugar.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

For the filling

  • 2 cups fresh strawberries
  • 2 1/2 Tablespoons granulated sugar
  • 1/4 teaspoon lemon juice
  • 2 Tablespoons instant tapioca

For the batter topping

  • 1/2 cup all-purpose flour
  • 1/8 cup sugar
  • 1/8 cup brown sugar
  • 1/2 teaspoon baking powder
  • 3 Tablespoons cold butter
  • 1/8 cup very hot water

For the sugar topping

  • 2 teaspoons coarse Turbinado sugar

Instructions

  1. Preheat oven to 350 degrees F. and spray two 20 oz oven-safe baking dishes with nonstick baking spray.

For the strawberry filling

  1. Rinse strawberries, gently dry them with a paper towel, then slice in half or quarters.
  2. In a medium bowl, gently fold together the sliced strawberries, 2 ½ tbsp sugar, lemon juice, and instant tapioca.
  3. Pour the strawberry mixture, divided evenly, into the bottom of each casserole dish.

For the batter topping

  1. Mix flour, 2 tbsp sugar, brown sugar, and baking powder in a small bowl.
  2. Cut butter into small cubes and add to flour mixture. Press butter in with a pastry cutter or a fork until the mixture looks like a coarse meal.
  3. Pour very hot water into the bowl and stir just until combined.
  4. Drop the batter mixture by spoonfuls evenly over the fruit mixture in each dish.

For the sugar topping

  1. Evenly sprinkle the top of the batter with coarse Turbinado sugar, divided evenly over each dish.
  2. Place baking dishes on a baking sheet and bake in a preheated oven for 40 minutes, or until topping is cooked through and golden and strawberries are tender.
  3. Allow to cool for 5 or 10 minutes. Top with a scoop of vanilla ice cream if desired, serve, and enjoy.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4-5 days.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 523Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 46mgSodium: 265mgCarbohydrates: 89gFiber: 4gSugar: 52gProtein: 5g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you like this recipe?

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

Fina Zarzar

Monday 24th of May 2021

Replace 2 tbsp. of quick-cooking tapioca with 1 tbsp. of arrowroot or cornstarch. Replace 2 tbsp. of quick-cooking tapioca with 2 tbsp. of all-purpose flour. Can I use this formula instead. I just think 4 tbsp cornstarch is a lot. This was through Livestrong.com Thanks Fina.

Debbie

Friday 24th of February 2023

@Zona, I found this information. Cornstarch is a gluten-free product that can be used for those recipes which require gluten-free flour in baking and cooking. It is much thicker in consistency as compared to quick-cooking tapioca.

Due to its thickness, it is always recommended to use cornstarch half in measurement as compared to the quick-cooking tapioca. Like, if your recipe needs 2 tablespoons of quick-cooking tapioca, then only 1 tablespoon of cornstarch is more than enough as a substituted product for quick-cooking tapioca.

Zona

Monday 24th of May 2021

Hi Fina, I haven't tried any of these substitutions myself but it sounds like that should work just fine. Check my process photos in the post for what the consistency should look like. If you try it and find that it needs more or less, you can always adjust from there for the next time you make it. Let me know how it works out for you.

Fina Zarzar

Tuesday 18th of May 2021

Hi Zona, I cannot find instant tapioca. Can I use tapioca flour/starch instead or use cornstarch? Also would the amounts be the same?

Zona

Sunday 23rd of May 2021

Hi Fina, you can buy instant tapioca from amazon (copy and paste this link into your browser) https://amzn.to/3ufawW6

Or for a substitution use 1 tablespoon of arrowroot, cornstarch, or flour for every 1 1/2 teaspoons of the instant tapioca called for. In this case I think that would be 4 tablespoons instead of the 2 tablespoons of instant tapioca. Thank you for your question :)

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