I look forward to strawberry season every spring. We usually kick it off with a trip to the strawberry fields in May, hands sticky with juice and plans for dessert. This Sourdough Strawberry Cobbler is one of my favorite ways to celebrate the season. It’s a bright, juicy dessert that rivals other strawberry treats in our family repertoire.
The cobbler uses sourdough discard in the topping, fresh strawberries for the filling, and a golden, tender topping that sits somewhere between biscuit and cake. The sourdough adds a subtle tang that balances the sweetness of the strawberries. Serve it warm with a scoop of vanilla ice cream for a classic springtime finish.
Why You’ll Love Strawberry Cobbler
- Easy Recipe – This cobbler is straightforward to prepare and comes together quickly, making it ideal for busy spring gatherings.
- Perfect for Spring – Warm, comforting, and fragrant, it showcases fresh strawberries beautifully. It’s especially delicious topped with ice cream or a dollop of whipped cream.
- Makes Great Use of Sourdough Discard – Using discard in the topping adds moisture and a gentle tang. If you prefer a milder flavor, use fresher discard; older discard will yield more tang.
Sourdough Discard Tip: Keep a jar of discard in the fridge and add to it each time you feed your starter. Don’t throw it away—use it in recipes like this cobbler to add texture and flavor. Fresher discard works well in sweet recipes; more mature discard pairs nicely with savory dishes.
Important Ingredients
Cobbler Filling
- Strawberries – Fresh, hulled, and cut into chunks provide sweet, juicy flavor and a jammy filling when baked.
- Lemon Juice – A small splash brightens the berry flavor and balances sweetness.
- Flour – A little flour helps thicken the filling so it becomes pleasantly syrupy as it bakes.
Cobbler Topping
- Sourdough Discard – Use the discard you have on hand. Fresher discard gives a milder flavor while older discard produces more tang.
- Buttermilk – Buttermilk tenderizes the topping and creates a soft crumb. If you don’t have buttermilk, mix equal parts milk and sour cream as a substitute.
See the recipe card below for full ingredient amounts and details.
Substitutions
- Different Berries: If strawberries aren’t available, use chopped frozen berries such as raspberries or blackberries. Thaw and drain slightly before baking for best results.
- Rhubarb: Strawberries and rhubarb are a classic pair. You can replace up to half the strawberries with chopped rhubarb; consider adding a little extra sugar to balance tartness.
- No Buttermilk? Combine equal parts milk and sour cream to mimic buttermilk’s acidity and texture.
- Serving Suggestions: This cobbler is lovely with vanilla ice cream, whipped cream, or a light dusting of powdered sugar.
How to Make Sourdough Cobbler
Prepare the Filling
Step 1: Preheat the oven to 375°F. Coat a 12-inch cast iron skillet or a 9×13-inch baking dish with melted butter. Add the sliced strawberries to the pan.
Step 2: Sprinkle the strawberries with sugar, a bit of flour, a pinch of salt, vanilla, and lemon juice. Stir gently to coat the berries evenly so they release their juices as they bake.
Tip: You can use frozen chopped strawberries if fresh are not available. Chop fresh berries before freezing to ensure they break down more quickly when baked.
Prepare Cobbler Topping
Step 3: In a small bowl, whisk together sourdough discard and melted butter. Add the granulated sugar, egg, buttermilk, and vanilla, then whisk again. In another bowl, combine flour, baking powder, and salt. Add the dry ingredients to the wet and mix until a thick batter forms.
Top & Bake The Sourdough Cobbler
Step 4: Spread the topping evenly over the strawberries so they are completely covered.
Step 5: Bake at 375°F for about 40–45 minutes, until the topping is golden and the strawberries are bubbling around the edges. Allow the cobbler to cool slightly, then serve warm with ice cream or whipped cream.
How to Store Leftovers
Store leftover cobbler covered at room temperature for 1–2 days, or refrigerate in an airtight container for up to 5 days. Reheat single servings in the microwave for 30–45 seconds or until warm, or rewarm in a 350°F oven for 10–15 minutes.
Amy’s Recipe Tip
This sourdough cobbler topping works well with most fruits, so try blueberries, peaches, or a berry mix when strawberries are out of season. The cobbler can be baked in the oven or adapted for a grill if you’re cooking outdoors. Baking in a cast iron skillet gives a lovely crust, but a glass baking dish also works fine.
Frequently Asked Questions
Yes. Use chopped frozen strawberries and allow them to thaw slightly before adding to the pan. Whole frozen berries take longer to break down and can make the cobbler watery.
You can refrigerate the cobbler batter for a few hours before spreading it on the fruit. Keep in mind that longer refrigeration may increase the tang from the sourdough discard.
Yes. Halve the ingredient amounts and bake in a smaller pan such as an 8×8-inch or 9×9-inch dish. Adjust baking time as needed and watch for bubbling edges and a golden topping.
No. Cast iron gives a great crust and even heating, but a 9×13-inch glass or metal pan will also work well.
Strawberry Sourdough Recipes
Strawberry Sourdough Cake
Sourdough Strawberry Shortcake
Strawberry Sourdough Bread
Strawberry Sourdough Rolls
If you tried this Sourdough Strawberry Cobbler, leave a star rating and share how it turned out in the comments. Happy baking!
Sourdough Strawberry Cobbler
Equipment
- 10 or 12 inch skillet or 9 by 13-inch glass pan
Ingredients
Strawberry Filling
- 15 g melted butter (about 1 tablespoon)
- 850 g strawberries, washed, hulled, and cut into chunks (about 8 cups)
- 120 g granulated sugar (about 2/3 cup)
- 35 g all-purpose flour (about 1/4 cup)
- 2 g salt (about 1/4 teaspoon)
- 4 g vanilla extract (about 1 teaspoon)
- 8 g fresh lemon juice (about 2 teaspoons)
Cobbler Topping
- 100 g sourdough discard (scant 1/2 cup)
- 85 g unsalted butter, melted and cooled (about 6 tablespoons)
- 70 g granulated sugar (about 1/3 cup)
- 1 large egg (about 50 g)
- 75 g buttermilk (about 1/3 cup)
- 2 g vanilla extract (about 1/2 teaspoon)
- 130 g all-purpose flour (about 1 cup)
- 15 g baking powder (about 1 tablespoon)
- 3 g salt (about 1/2 teaspoon)
Instructions
- Coat a 12-inch cast-iron skillet or 9×13-inch pan with melted butter. Preheat the oven to 375ºF (190ºC).
- Slice the strawberries and add them to the prepared pan. Sprinkle with sugar, flour, salt, vanilla, and lemon juice. Stir gently until the strawberries are evenly coated.
- In a small bowl, whisk together the sourdough discard and melted butter. Add sugar, egg, buttermilk, and vanilla and whisk to combine. In another bowl, whisk together flour, baking powder, and salt. Combine the wet and dry ingredients to form a thick batter.
- Spread the cobbler topping over the strawberries so they are completely covered. Bake at 375ºF for 40–45 minutes, until the topping is golden and the strawberries are bubbling at the edges. Remove from the oven and serve warm with vanilla ice cream or whipped cream.
Notes
Sourdough Discard: I often use discard straight from the refrigerator. Fresher discard keeps the cobbler sweet-tasting; older discard brings more tang.
Rhubarb: Swap up to half the strawberries for rhubarb and add a bit more sugar if you like to offset tartness.
Frozen Fruit: Frozen strawberries work if chopped first. Whole frozen berries take longer to break down and can extend baking time.
Nutrition
Nutrition information is an estimate and should be used as a guide only.