Strawberry Cobbler Cake
If you’re looking for a recipe using fresh summer strawberries, make this strawberry cobbler cake! I live in Nova Scotia, Canada’s blueberry capital, and we’re pretty famous for our wild blueberries (especially Nova Scotia blueberry grunt). But let me tell you, Nova Scotia summer strawberries are everything you would ever want in a berry. Small, sweet, tart, and juicy as hell.
The baking method for this cake is a bit different. I melt (quite a lot of) butter in a baking dish in the oven, then spoon the cake batter over top. I then add the strawberries, mashed with brown sugar, on top and bake. This technique creates a caramelized crisp edge that pairs beautifully with the soft, sweet strawberries. The flavor of the cooked strawberries reminds me of my late Mum’s strawberry freezer jam. So delicious.
I’m working on more strawberry recipes, so in the meantime, you might like my wild blueberry blondies, lemon posset custard cups, or raspberry white chocolate loaf cake. They’re all super simple and so good—perfect for summer!
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Ingredients For Strawberry Cobbler Cake
Ingredient Notes
- Brown Sugar: Dark brown sugar (sometimes called old-fashioned brown sugar) is best here. Divided between the batter and the strawberries, brown sugar adds sweetness and a slight caramel flavor.
- Butter: Divided between the cake batter and the baking dish. The melted butter in the baking dish creates a crispy edge as the cake bakes. It looks like a lot of butter, but it’s worth it! I use salted butter in all of my recipes.
- Strawberries: The star ingredient, providing natural sweetness and a juicy texture. Mashing the strawberries with brown sugar helps release their juices, which soak into the batter during baking.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: You can use up to half whole wheat flour or light spelt flour.
- Baking Powder: If you don’t have baking powder, try ¼ teaspoon of baking soda mixed with ½ teaspoon of cream of tartar.
- Butter: Margarine or plant-based butter can be used instead of regular butter.
- Vanilla Extract: Almond extract is a good substitute.
- Whole Milk: Substitute with 2% or skim milk. You can also use any plant-based milk, such as almond, soy, or oat milk.
Recipe Variations
Try any of the following for a twist on this strawberry cobbler cake recipe:
- Almonds: Sprinkle sliced almonds on top halfway through baking.
- Blueberries: Add fresh or frozen blueberries to the strawberries.
- Chocolate Chips: Mix a handful of chocolate chips into the batter.
- Citrus: Stir lemon or orange zest into the batter.
- Coconut: Add shredded coconut to the batter or sprinkle on top before baking.
- Cinnamon: Mix a teaspoon of cinnamon into the batter.
- Honey: Drizzle honey over the cake after baking.
- Rhubarb: Substitute half of the strawberries with chopped rhubarb.
- Rolled Oats: Add ½ cup rolled oats to the flour.
- Peaches: Substitute or add sliced fresh peaches.
- Pecans: Mix chopped pecans into the batter.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Strawberry Cobbler Cake
STEP 1: Place whole strawberries in a bowl with half of the brown sugar and mash with a fork.
STEP 2: Whisk the dry ingredients. Make a well and add melted butter, milk, and vanilla extract.
STEP 3: Stir until a thick batter forms and the flour just disappears.
STEP 4: Melt the remaining butter in a baking dish in a preheated oven. Spoon the batter over the butter and spread it as evenly as possible.
STEP 5: Pour the mashed strawberries and their juices over the batter.
STEP 6: Bake until golden and bubbly and the middle is set. Serve warm with ice cream or whipped cream.
Expert Tips
1. The longer you let the strawberries sit after being mashed, the more syrupy juice you will have. This intensifies the strawberry flavor and creates more flavor for the batter.
2. Make sure the butter in the baking dish is hot and bubbling before adding the batter. This creates a crispy edge and prevents the batter from sticking to the dish.
3. Instead of regular melted butter, try browning it. Brown butter adds a nutty, rich flavor depth that will elevate the cake’s richness.
Recipe Notes
- You may feel that this recipe has a lot of butter, and you’re right. It does. When you spoon the batter into the pan, it will seem like the cake batter is swimming in it, but I promise! It will be good!
Storage
- Leftover cobbler cake can be stored in an airtight container in the refrigerator for up to 3 days. To enjoy them warm, reheat them in the oven or microwave before serving.
- For longer storage, you can freeze the cobbler. Once cool, wrap it tightly in aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Did you make this strawberry cobbler cake? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Strawberry Cobbler Cake
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- 8-inch (20-cm) round or square baking dish
Ingredients
- ½ cup butter, divided
- 1 ½ cups strawberries, washed, stems removed
- ¾ cup brown sugar, divided
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF (180ºC).
- Melt half the butter in a microwave or small pot on the stovetop. Set aside.
- Place the whole strawberries in a bowl with half of the brown sugar (75 g). Use a fork to mash the berries to release their juices. Set aside.
- In a medium bowl, whisk the remaining brown sugar with the flour, baking powder, and salt. Make a well in the center of the flour and add the cooled melted butter, milk, and vanilla. Stir until a thick batter forms and the flour just disappears.
- Place the remaining butter in an 8-inch (20-cm) round or square baking dish. Transfer the dish to the oven for 5 to 10 minutes or until the butter is hot and bubbling.
- Carefully remove the dish from the oven. Spoon the batter over the hot butter and do your best to smooth it into an even layer, as the batter is quite thick. Top the batter with the strawberries and all of the juice. Return the dish to the oven and bake for 55 to 60 minutes or until a tester comes out clean. Transfer to a wire rack to cool slightly before serving warm with whipped cream or ice cream.
Recipe Notes
- You may feel that this recipe has a lot of butter, and you’re right. It does. When you spoon the batter into the pan, the cake batter will be swimming in it, but I promise! It will be good!
Storage
- Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To enjoy them warm, reheat them in the oven or microwave before serving.
- For longer storage, you can freeze the cobbler. Once cool, wrap it tightly in aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
