Strawberry Cobbler Cake

No ratings yet

Make the most of the strawberry season with a simple strawberry cobbler cake made with fresh strawberries and a buttery, brown sugar crust.

Prep Time20

Cook Time55

Total Time1 15

Course: Cakes & Cupcakes

Cuisine: Canadian / American

Servings: servings

Calories: 286kcal

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.

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!

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.