Strawberry Cobbler

    50 minutes

    This is a lovely dessert for when strawberries are in season and sweet. Serve with whipped cream or ice cream.

    179 people made this

    Serves: 8 

    • 1/2 cup white sugar
    • 1 tablespoon cornflour
    • 1 cup (250ml) water
    • 3 cups strawberries, hulled
    • 2 tablespoons butter, diced
    • 1 cup (125g) plain flour
    • 1 tablespoon white sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3 tablespoons butter
    • 1/2 cup thickened cream

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C. Butter a 2 litre baking dish.
    2. Combine sugar, cornflour and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
    3. Sift together the flour, sugar, baking powder and salt. Blend in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of strawberries.
    4. Bake for 25 minutes in the preheated oven.

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    Reviews in English (209)


    I decided to use this recipe after purchasing a flat of strawberries over the weekend. I made a couple of changes to it by adding two tablespoons of cornstarch, and instead of water I used a 1/4 cup of lemon juice like with all other fresh berry cobblers I've made. For the crust I used milk instead of cream so it wouldnt be as rich. I must say this is the best cobbler I have eaten in years!!! The lemon juice adds a balance to the sweetness caused by the sugar and berries. Not overpowering, not tart. This is the closest I have come in years to a recipe that was like my grandmothers. A definite REPEAT!!  -  11 Mar 2007  (Review from Allrecipes USA and Canada)


    Great comfort food. Delicious and easy, quickly in the oven in just minutes. Also, easily versatile for using other fruits or berries. I used half the water, and double the amount of cornstarch. I also added a few drops of red food coloring for more vivid color. I also sprinkled the biscuit topping with demerara sugar. It worked out perfectly. Next time however, I plan to up the sugar to 1-1/2 T. and reduce the salt to 1/4 tsp. I found the topping could have been a little sweeter and at the same time I detected the salt more than I liked. All around, a delicious, homespun dessert. Loved it.  -  14 Apr 2008  (Review from Allrecipes USA and Canada)


    This cobbler was great! After reading the other reviews, I also cut the water to 1/2 cup and it worked just fine. I made it once with 4 cups of berries and a second time with 6 cups of berries, and both were fine. The one change I did make, is that I substituted "Splenda Granular" for all of the sugar, because my husband is a diabetic. It turned out great both times... you'd never know that it wasn't real sugar in the recipe!  -  18 May 2004  (Review from Allrecipes USA and Canada)