Skillet strawberry cobbler is the best way to use up this season’s abundance! Sometimes it seems that strawberries ripen all at once, and then have about a 4-hour window in which to eat them all at peak perfect flavor. I exaggerate, of course, but this strawberry cobbler recipe is here to help you use your perfectly ripe berries before they go bad!

Fresh strawberries have my heart every summer! From their dainty white blossoms to their sweet heart-shaped berries, I just can’t resist them.

I have a handful of favorite strawberry recipes, like low sugar strawberry jam and strawberry honey butter that I make every year, and now I’m adding this easy strawberry cobbler into the mix. With caramelized sweet berries topped with a golden cobbler crust and made in a skillet, it doesn’t get better than that!

I love a berry cobbler, especially if it’s made in a cast iron skillet. After making a peach and blackberry skillet cobbler, a skillet pear and blackberry crisp, and a blueberry cornmeal skillet cake, I knew I needed some strawberry cast iron cobbler up in my life.

This strawberry cobbler recipe feels old-fashioned and captures the delicate sweetness of strawberries right in their perfect ripe moment. It looks rustic, tastes delicious, and is a seriously comforting dessert.

Related: Fresh Peach Pie: Homemade Recipe for Peach Season

Easy Strawberry Cobbler in a Skillet

The base of this delicious berry cobbler is a layer of sweetened strawberries topped with a buttery batter that is spooned over the strawberries and then baked until golden brown. The best part is how simple it is to make!

Ingredients

Unsalted butter: I always prefer butter in my dessert recipes for its richness and the necessary fats it adds. If you only have salted butter, you can reduce the salt called for.

All-purpose flour: Organic is best, but use what you have. For a gluten-free cobbler, use almond flour or gluten-free all-purpose flour instead. Keep in mind that the texture and flavor might be slightly different.

Baking powder

Salt

Granulated sugar: I like organic and raw here as well, but as always use what you have access to. Sugar gives this berry cobbler a syrupy sweetness!

Milk: I used cow’s milk when making this, but any milk substitute will work.

Vanilla extract

Fresh strawberries: Whether grown in your yard, picked from a farm, or bought at a market, hull and slice them to prepare. Frozen strawberries are also ok to use, just make sure to thaw and drain them first.

Cornstarch

Lemon juice: Use fresh if you have it.

Vanilla ice cream or whipped cream: For serving, these are both optional but highly recommended for a super comforting summer dessert!

Skillet Strawberry Cobbler Recipe

Using a cast iron skillet for this recipe helps to create a crispy, caramelized crust on the cobbler, while also helping to distribute the heat evenly throughout the dish.

If you don’t have access to a cast iron skillet, use a baking dish, or any other oven-safe pan of similar size.

First, preheat the oven to 375ºF (190ºC).

Then whisk together the flour, baking powder, salt, and 1/2 cup of the sugar in a large mixing bowl.

Add in the melted butter, milk, and vanilla extract. Stir until the batter is smooth. If the dough is too dry to smooth out, add a little bit more milk.

In a separate bowl, toss the sliced and hulled strawberries with the rest of the sugar, cornstarch, and lemon juice. Gently mix until the strawberries are well-coated.

If the strawberries are extra sweet you can use less sugar for this step, but I do recommend using some.

Add the strawberry mixture to a 10-inch cast iron skillet and spread it out into an even layer.

Drop spoonfuls of batter over the strawberries to make the cobbled effect of the cobbler.

Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling with strawberry deliciousness!

Remove the skillet from the oven and let it cool for 5-10 minutes before serving. Don’t forget that the handle of the skillet will be very hot! Use a silicone sleeve or an oven mitt.

Now it’s time for a summer dessert!

Easy Strawberry Cobbler Variations

• Mixed berry cobbler: you can mix in other types of berries, such as blueberries, raspberries, or blackberries to create a delicious mixed berry cobbler.
• Spiced cobbler: add cinnamon or nutmeg to the strawberry mixture for a flavorful twist.
• Chocolate strawberry cobbler: add chocolate chips or chunks to the strawberry mixture before baking for a decadent chocolate strawberry cobbler. This is a favorite!
• Lemon zesty: add 1-2 teaspoons of lemon zest for an even more refreshing citrus flavor.

Serve and Store

I recommend serving strawberry cobbler warm with a few scoops of vanilla ice cream or a dollop of whipped cream! It adds delicious creaminess and amazing vanilla flavors to this sweet warm dessert.

Before storing, allow the cobbler to cool completely. Scoop the berry cobbler out of the skillet and store the leftovers in an airtight container. It will keep in the refrigerator for up to 3-4 days. Reheat in the oven for the best consistency.

This strawberry cobbler recipe can be made ahead of time too, which is great for hosting guests or bringing a dessert along. Just reheat it in the oven before serving!

You can freeze the strawberry cobbler either before or after baking it:

• To freeze before baking: assemble the cobbler in your baking pan of choice, cover it with plastic wrap, and freeze. When ready to bake remove the plastic wrap and bake as directed, adding a few extra minutes of baking time.
• To freeze after baking: let the cobbler cool completely, then cover it with plastic wrap and freeze. Thaw in the refrigerator overnight and reheat in the oven before serving.

More Summer Dessert Recipes:

• Wild Berry and Nectarine Galette
• Skillet Peach and Blackberry Cobbler
• Skillet Pear and Blackberry Crisp
• Blueberry Cornmeal Skillet Cake
• Plum Upside Down Cake with Lavender Whipped Cream
• Rhubarb Strawberry Crisp