I look forward to strawberry season every spring, and we usually kick it off with a trip to the strawberry fields in May. With juice dripping from our fingers, we’re already thinking about this Sourdough Strawberry Cobbler. It’s truly the perfect springtime dessert, rivaling even our family favorite Strawberry Sourdough Cake (which is some tough competition!).
It’s made with sourdough discard, fresh strawberries, and a golden, lightly tangy topping that’s part biscuit, part cake—definitely not your average cobbler. Top it with a scoop of ice cream for an extra special bite.
Why You’ll Love Strawberry Cobbler
- Easy Recipe – This easy recipe is just like my Sourdough Mixed Berry Cobbler—but made with sweet spring strawberries.
- Springtime Favorite – You’ll love how warm and comforting this strawberry cobbler is—it’s especially delicious served with ice cream. You’ll also love making my Sourdough Discard Strawberry Bread and this Sourdough Peach Cobbler during the summer months!
- Sourdough Discard Recipe – Fresh sourdough discard gives a light tangy flavor to this cobbler topping. And if you’re a chocolate lover – try this Chocolate Cobbler With Sourdough Discard.
Important Ingredients
Cobbler Filling
- Strawberries– Fresh strawberries, cut into chunks, bring the sweet, juicy base to this cobbler.
- Lemon Juice– A splash of lemon juice brightens and enhances the natural strawberry flavor.
- Flour – A bit of flour helps thicken the strawberry mixture as it cooks, turning it into jammy, bubbling goodness.
Cobbler Topping
- Sourdough Discard– Use sourdough discard at any stage – older discard will give a more tangy flavor. Younger discard may give little to no sour flavor. \
- Buttermilk– Buttermilk is one of the keys to a light and tender topping, but if you don’t have any, you can substitute equal parts milk and sour cream mixed together.
Substitutions
- Strawberries– Any frozen berries, like raspberries or blackberries, can be substituted for the fresh strawberries in this recipe, but they may take longer to break down and bake through. I would let them thaw a little first and try to cut them in half if you can.
- Rhubarb – This would be delicious with a combination of strawberries and rhubarb. Replace up to half of the strawberries with rhubarb. Add an extra 1/3 cup of white sugar to the filling if desired to balance the tart rhubarb!
- Buttermilk – No buttermilk? Mix equal parts milk and sour cream—just like in the ingredient notes above.
- Topping – This cobbler is delicious with a scoop of vanilla ice cream but also yummy with a sprinkle of powdered sugar or a squirt of whipped cream.
How to Make Sourdough Cobbler
Prepare the Filling
Step 1: Add sliced strawberries to a cast iron skillet or baking dish coated in melted butter. (Image 1)
Step 2: Pour sugar, flour, salt, vanilla, and lemon juice on top of the berries. Stir together with a spoon until strawberries are evenly coated. (Image 2)
Prepare Cobbler Topping
Step 3 – Whisk together sourdough discard and melted butter in a small mixing bowl until combined. Add the granulated sugar, egg, buttermilk, and vanilla extract and whisk again. In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture and mix until a thick batter forms.
Step 4 – Spread the cobbler topping evenly over the strawberries, covering them completely.
Step 5 – Bake Sourdough Strawberry Cobbler at 375°F for about 40-45 minutes until the cobbler is baked through, golden brown, and the strawberries are bubbling around the edges. Let cool slightly before topping with a big scoop of vanilla ice cream. Enjoy!
How to Store Leftovers
Store leftovers covered on the counter for 1–2 days, or in an airtight container in the fridge for up to 5 days. To reheat, warm individual portions in the microwave for about 30–45 seconds, or until heated through.
