This easy recipe for gluten free strawberry cobbler is the perfect spring dessert. I use fresh strawberries with sweet buttermilk biscuits for a topping. I like to serve this gluten free strawberry dessert with fresh whipped cream.
Does strawberry cobbler need to be refrigerated?
Yes. You will need to let the cobbler cool completely before placing in the refrigerator. It will last in the refrigerator covered for a few days. Refrigerating will help the berries set and make it easier to dish up if you are just warming up a serving at a time.
I like to make my gluten free strawberry cobbler the day before. Then I store it in the refrigerator overnight. Before serving I place the cobbler back in the oven at 250 degrees for a few minutes to heat it back up. It's delicious served warm with vanilla ice cream or homemade whipped cream!
Gluten Free Strawberry Cobbler Supplies
Can I use frozen strawberries with this recipe?
Yes. Be sure to completely defrost the strawberries and then strain them so they don't have excess water or juice. Although, I think this recipe is the most delicious with fresh strawberries.
Gluten Free Strawberry Cobbler Ingredients
- Fresh Strawberries
- Granulated Sugar
- Brown Sugar
- Arrowroot Powder or Cornstarch
- Lemon Juice
- Sea Salt
- Gluten Free Flour
- Baking Powder
- Buttermilk
- Eggs
- Vanilla Extract
If you like this recipe you might also enjoy:
Gluten Free Blackberry Cobbler
Gluten Free Strawberry Jam Bars
Gluten Free Apple Crisp
Gluten Free Strawberry Icebox Bars
Gluten Free Strawberry Rhubarb Crumble
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Print
Gluten Free Strawberry Cobbler
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free strawberry cobbler is the perfect spring dessert. I use fresh strawberries with sweet buttermilk biscuits for a topping. I like to serve this gluten free strawberry dessert with fresh whipped cream.
Ingredients
Filling:
4 cups Fresh Strawberries, hulled and chopped
½ cup Granulated Sugar
¼ cup Brown Sugar
2 Tbsp. Arrowroot Powder or Cornstarch
2 Tbsp. Lemon Juice
¼ tsp. Sea Salt
Buttermilk Topping:
2 ½ cups Gluten Free Flour
3 tsp. Baking Powder
1 tsp. Sea Salt
1 cup Granulated Sugar
1 cup Buttermilk
2 large Eggs
1 tsp. Vanilla Extract
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 or 3 quart baking dish with coconut oil or butter. Set aside.
In a large mixing bowl stir together the chopped strawberries, granulated sugar, brown sugar, arrowroot powder, lemon juice and salt. Set aside.
In the bowl of your stand mixer beat together the sugar, buttermilk, eggs and vanilla. Add the gluten free flour, baking powder and salt to the wet mixture and beat just until you get a smooth, thick batter.
Pour the strawberry mixture into the baking dish and spread evenly. Top with heaping tablespoons of the buttermilk topping until the buttermilk topping is evenly spread on top of the strawberries.
Bake at 350 degrees for 35-40 minutes. The strawberry filling with be bubbling and the buttermilk topping will be golden brown when the dessert is done.
Cool slightly before serving. I like to serve mine with homemade whipped cream.
Notes
For homemade whipped cream add 1 ½ cups of heavy whipping cream, ½ cup powdered sugar and 1 teaspoon of vanilla extract to your mixer. Using the whisk attachment beat on medium-high speed until stiff peaks form.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, dessert, baking, fruit, Valentine's Day, Easter
Leave a Reply