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Golden strawberry cobbler with a sugar-crusted top, baked in a black dish with a slice showing layers of fluffy cake and gooey strawberry filling.
Jana Rae

Late-Summer Strawberry Cobbler

This Late-Summer Strawberry Cobbler recipe is nostalgic, cozy, and easy with cake mix, frozen strawberries, and a golden crust. A simple dessert that tastes like home.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 3 large eggs per cake mix directions
  • 1 cup milk replace the water in box directions
  • ½ cup unsweetened applesauce replace the oil in box directions
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 bag 16 oz frozen sweetened sliced strawberries, thawed
  • ½ cup sugar optional, for sweeter filling
  • 1 tbsp lemon juice optional, for brighter flavor
  • 2 tbsp sugar for sprinkling on top

Method
 

  1. Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, combine cake mix, eggs, milk, and applesauce.
  3. Beat until smooth.
  4. Stir in vanilla and almond extracts.
  5. Pour batter evenly into prepared dish.
  6. In a medium bowl, mix thawed strawberries (with juices) with ½ cup sugar and lemon juice.
  7. Let sit for 5 minutes until glossy and syrupy.
  8. Spoon strawberry mixture evenly over cake batter.
  9. Do not stir. The batter will rise around the fruit as it bakes.
  10. Sprinkle the remaining 2 tablespoons sugar over the top.
  11. 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.