This strawberry cobbler recipe combines the sweetness of strawberries, the warmth of vanilla and almond, and the richness of milk for a dessert that feels straight out of Grandma’s kitchen. Using a yellow cake mix makes it quick and simple, but the nostalgic flavor will remind you of old-fashioned baking at its best.
What Makes This Cobbler Nostalgic
There’s something timeless about a cobbler — especially one made with boxed cake mix and frozen strawberries. It’s the kind of recipe you’d find scribbled in the margins of an old church cookbook or passed down from Grandma. The simplicity, the syrupy fruit, the golden crust — it all feels like summer evenings, family gatherings, and farmhouse kitchens.
Ingredients You’ll Need
This recipe keeps things simple with pantry staples and one bag of frozen strawberries. The vanilla and almond extracts add warmth, while swapping in applesauce instead of oil makes it a little lighter without losing that nostalgic flavor.
Step-by-Step Instructions
I’ve broken the process down into easy steps so you can bake this cobbler without stress.
- Preheat Oven – 350°F (175°C). Grease a 9×13-inch pan.
- Prepare Batter – Mix cake mix, eggs, milk, applesauce, then add vanilla + almond extracts.
- Sweeten Strawberries – Mix thawed strawberries with sugar + lemon juice, let sit 5 minutes.
- Assemble Cobbler – Pour batter, spoon fruit on top (don’t stir).
- Finish & Bake – Sprinkle 2 tbsp sugar on top, bake 45–50 minutes.
Tips for the Best Strawberry Cobbler
- Don’t Stir the Fruit In: Letting the batter rise around the strawberries gives you the perfect cobbler texture.
- Use Milk, Not Water: Adds richness and homemade flavor.
- Chill Your Strawberries First: Letting them sit with sugar + lemon juice makes the filling glossy and syrupy.
- Golden Top: Sprinkle with coarse sugar before baking for sparkle and crunch.
Variations to Try
This recipe is delicious as-is, but here are a few fun twists:
- Berry Mix Cobbler – Swap strawberries for mixed berries.
- Nutty Cobbler – Sprinkle chopped pecans or almonds over the top before baking.
- Coconut Cobbler – Add shredded coconut into the batter or sprinkle on top.
- Spiced Cobbler – Mix a little cinnamon or nutmeg into the cake batter.
Serving Suggestions
This cobbler is best served warm, fresh from the oven. Try it with:
- Vanilla ice cream
- Fresh whipped cream
- A drizzle of honey or caramel sauce
- A side of hot coffee or sweet tea for true Southern nostalgia
Storing & Reheating
- Fridge: Store leftovers covered in the fridge for up to 4 days.
- Reheat: Microwave individual servings for 30–45 seconds until warm.
- Freezer: Wrap cooled cobbler tightly and freeze up to 2 months. Reheat in the oven at 325°F until warmed through.
Why You’ll Love This Recipe
- Quick and simple with pantry ingredients.
- Nostalgic flavor that tastes like home.
- Perfect for holidays, potlucks, or weeknight desserts.
- Flexible — works with almost any fruit filling.
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes! Fresh strawberries work beautifully. Slice them, toss with the sugar and lemon juice as directed, and let sit for 5–10 minutes to release their juices before layering over the batter.
Can I make this cobbler dairy-free?
Absolutely. Swap the milk for almond, oat, or soy milk. Just note that almond extract is already in the recipe, so almond milk will naturally enhance that nostalgic flavor.
Can I use a different cake mix flavor?
Yes! While yellow cake mix gives the most traditional flavor, white cake mix or French vanilla also works. For something extra cozy, try spice cake mix with strawberries in the fall.
How do I know when the cobbler is done?
The top should be golden brown, and the edges should be bubbling with strawberry syrup. A toothpick inserted in the cake portion should come out mostly clean.
Can I make this ahead of time?
Yes, you can bake it up to a day in advance. Store it covered in the fridge and reheat in a 325°F oven until warmed through. It’s best enjoyed fresh, though — the syrupy strawberries are most vibrant right out of the oven.
Can I double this recipe for a crowd?
Definitely. Just use two 9×13 pans and bake them side by side. Perfect for church suppers, family gatherings, or holiday tables.
Late-Summer Strawberry Cobbler
Ingredients
Method
- Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, eggs, milk, and applesauce.
- Beat until smooth.
- Stir in vanilla and almond extracts.
- Pour batter evenly into prepared dish.
- In a medium bowl, mix thawed strawberries (with juices) with ½ cup sugar and lemon juice.
- Let sit for 5 minutes until glossy and syrupy.
- Spoon strawberry mixture evenly over cake batter.
- Do not stir. The batter will rise around the fruit as it bakes.
- Sprinkle the remaining 2 tablespoons sugar over the top.
- Bake 45–50 minutes, until golden brown and bubbly.
Notes
Recipe Notes
- Don’t Stir the Fruit: Spoon the strawberries and syrup over the batter and leave it — the magic happens in the oven as the batter rises up around the fruit.
- Frozen or Fresh Strawberries: Both work! If using fresh, slice them and let them sit with the sugar and lemon juice for 5–10 minutes to release juices.
- Sweetness Level: The ½ cup sugar for the berries is optional — use less for a naturally tart cobbler, or more if you like it extra sweet.
- Applesauce Swap: Using unsweetened applesauce instead of oil keeps the cake light while maintaining that nostalgic, homemade flavor.
- Flavor Boost: Vanilla and almond extracts bring warmth and depth — don’t skip them! They give the cobbler that old-fashioned bakery taste.
- Golden Top: For a sparkly, slightly crunchy crust, sprinkle coarse sugar (like turbinado) over the top before baking.
- Serving Ideas: Best served warm with vanilla ice cream, fresh whipped cream, or even a drizzle of honey for extra indulgence.
- Storage: Cover leftovers and refrigerate for up to 4 days. Reheat gently in the microwave or oven.
