Dessert

All-American Strawberry Cobbler Recipe

Name: All-American Strawberry Cobbler Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds strawberries, quartered; ½ cup white granulated sugar; 2 tsp fresh lemon juice; 1 tbsp cornstarch; Lemon zest from 1 medium lemon; 1¼ cup all purpose flour; ¼ tsp salt; 1/8 tsp baking powder; 8 tbsp unsalted butter (cold, sliced into tablespoons); 2-4 tbsp ice water; 1 large egg (for egg wash); Additional sugar for sprinkling on top of pie crust; Vanilla ice cream, for serving

ByLila Prescott August 18, 2026August 18, 2026

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Introduction

This All-American Strawberry Cobbler is a delightful way to enjoy fresh, sweet strawberries baked under a buttery, flaky crust. Perfect for family gatherings or a simple dessert, it combines classic flavors with a comforting homemade touch.

The image shows a close-up of a red fruit pie in a white round dish, with a top layer made from small star-shaped and rectangular golden crust pieces, some sprinkled with coarse sugar. The filling beneath is a glossy, deep red color with visible chunks of cooked strawberries, and three fresh halves of bright red strawberries with green leaves sit on one side as garnish. The edges of the crust are slightly browned, and the pie is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds strawberries
½ cup white granulated sugar

2 tsp fresh lemon juice
1 tbsp cornstarch

Lemon zest from 1 medium lemon
1 large egg

1¼ cup all purpose flour
¼ tsp salt
1/8 tsp baking powder

8 tbsp unsalted butter (cold)
2-4 tbsp ice water

Instructions

Step 1: Quarter the strawberries and place them in a medium bowl. Add the sugar and stir to combine, then pour in the lemon juice. Set aside to sit for about 30 minutes.

Step 2: While the strawberries are resting, prepare the pie crust. In a food processor, add the flour, baking powder, and salt. Pulse briefly to mix.
Step 3: Slice the cold butter into tablespoon-sized pieces and add to the food processor. Pulse until the mixture resembles coarse crumbs.
Step 4: Add 2 tablespoons of ice water and pulse. Check the dough’s consistency and add more water, one tablespoon at a time, pulsing until the dough clumps together.

Step 5: Lightly flour a clean surface. Remove the dough, and gently shape it into a circular disk.
Step 6: Using a floured rolling pin, roll the dough into a circle about ¼ inch thick.
Step 7: Use star cookie cutters to cut about 8 small stars and 5 large stars. Use a pie crust cutter for a zig-zag edge and cut inch-wide strips for stripes.

Step 8: Place the crust pieces on a baking sheet and refrigerate to keep cold.
Step 9: Add the cornstarch to the strawberries and stir to combine. Spoon the mixture with juices into a 6.5-inch cast iron skillet.
Step 10: Cook the strawberries over medium heat until the juice boils and berries soften, about 10 minutes. Remove from heat and stir in the lemon zest.

Step 11: Arrange the pie crust pieces over the strawberries. Beat the egg and brush it over the crust, then sprinkle lightly with sugar.
Step 12: Bake at 400°F (200°C) for about 25 minutes. Place a baking tray under the skillet to catch any overflow juices.
Step 13: Remove from the oven and let cool; the juices will thicken as it cools.

Step 14: Serve warm with vanilla ice cream and enjoy!

Tips & Variations

Use fresh, ripe strawberries for the best flavor and natural sweetness.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend in the crust.

Add a pinch of cinnamon or nutmeg to the strawberries while cooking for extra warmth.
To make the crust easier to handle, chill the cut pieces in the refrigerator before arranging on the fruit.

Storage

Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat in a low oven (about 300°F or 150°C) until warmed through, or microwave individual servings for about 30 seconds. Avoid storing at room temperature to keep the fruit fresh and prevent sogginess.

How to Serve

A close-up view of a strawberry pie in a white round dish, showing the top layer with golden-brown star-shaped and wavy rectangular crust pieces scattered over a bright red, juicy strawberry filling with syrupy texture. In the lower right area, there are three halved fresh strawberries with green leaves still attached resting on top of the filling. The crust has a sugar crystal sprinkle that adds sparkle, and the edges of the dish have some red juice stains. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler without a cast iron skillet?

Yes, you can use any oven-safe baking dish about 6 to 7 inches in diameter. Just ensure it’s deep enough to hold the strawberries and crust.

Can I prepare the crust ahead of time?

Absolutely. You can make the crust dough up to two days in advance and keep it wrapped in the refrigerator. Roll and cut it just before assembling the cobbler.