This easy gluten free strawberry cobbler is the spring and summer dessert you are going to want to make every single week while fresh strawberries are at their peak. Four cups of fresh chopped strawberries get tossed with granulated sugar, brown sugar, lemon juice, and arrowroot powder for a jammy and bright strawberry filling that bubbles beautifully in the oven under the most tender and golden buttermilk topping. The cobbler topping is soft and slightly sweet with just the right amount of golden color on the edges and it pairs absolutely perfectly with the juicy strawberry filling underneath.
Ready in just one hour and completely gluten free from start to finish, this is the kind of impressive and satisfying gluten free strawberry dessert that looks like you spent hours in the kitchen but could not be simpler to pull together.
What makes this gluten free strawberry cobbler so special is the buttermilk topping. Unlike a traditional shortcake or biscuit topping this buttermilk batter gets spooned over the strawberry filling in heaping dollops and bakes up into the most tender and pillowy topping that soaks up just enough of the jammy strawberry juices underneath to be absolutely incredible.
Serve it warm straight from the oven with a generous dollop of homemade whipped cream or a scoop of vanilla ice cream melting right over the top and you have one of the best gluten free summer desserts you will ever taste.
This cobbler is also wonderful made the day before and reheated which makes it a perfect make ahead gluten free dessert for summer gatherings, potlucks, and any occasion where you want to serve something truly special without any last minute stress.
If you are looking for more strawberry recipes try my Gluten Free Strawberry Rhubarb Bars, my Gluten Free Strawberry Icebox Bars, my Gluten Free Strawberry Pretzel Dessert, or my Strawberry Daiquiri Mocktails.
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
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Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish or 3-4 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 will 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 (recipe in notes).
Supplies
More Recipes You Might Enjoy
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Gluten Free Strawberry Cobbler
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy gluten free strawberry cobbler is the perfect spring and summer dessert! Fresh chopped strawberries tossed with sugar, brown sugar, and lemon juice bubble under a tender and golden buttermilk topping that bakes up perfectly in just 40 minutes. Serve warm with homemade whipped cream or a scoop of vanilla ice cream for the most delicious gluten free strawberry dessert of the season!
Ingredients
Filling:
- 4 cups Fresh Strawberries, hulled and chopped
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar
- 2 Tbsp. Arrowroot Powder or Corn Starch
- 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 baking dish or 3-4 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 will 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 (recipe in notes).
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
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: American
If you make this Gluten Free Strawberry Cobbler I would love to hear what you think! Leave a star rating and a comment below and let me know what you served it with.
Don't forget to save this recipe to your Pinterest boards so you can find it again all strawberry season long!
Storage
Store leftover gluten free strawberry cobbler covered tightly or in an airtight container in the refrigerator for up to 4 days. Because this cobbler is made with fresh strawberries it needs to be refrigerated promptly after serving and should not be left out at room temperature for more than two hours.
The cobbler is actually wonderful made the day before serving as the strawberry filling has time to set up and thicken beautifully overnight in the refrigerator. To reheat the whole cobbler place it uncovered in a 250 degree oven for about 15 to 20 minutes until warmed through. To reheat individual portions warm in the microwave for 30 to 45 seconds. Serve warm with homemade whipped cream or a generous scoop of vanilla ice cream for the most delicious gluten free strawberry dessert experience.
This cobbler is not ideal for freezing as the buttermilk topping can become soggy and the strawberry filling can get watery once thawed.
Top Tip
Let the strawberry filling sit in the bowl for at least 5 to 10 minutes after mixing before pouring it into the baking dish. As the strawberries sit with the sugar, brown sugar, lemon juice, and arrowroot powder they release their natural juices and the arrowroot powder begins to dissolve into those juices which gives you a much thicker and more cohesive filling once baked. If you pour the filling into the baking dish immediately after mixing the arrowroot powder has not had enough time to fully integrate and your filling may be thinner and more watery than it should be. That short resting time makes a real difference in the final texture of the strawberry filling.
Frequently Asked Questions
Fresh strawberries are strongly recommended for this recipe for the best flavor and texture. Fresh strawberries at peak season are sweeter, brighter, and hold up much better in the filling than frozen. If you need to use frozen strawberries thaw them completely and drain off as much excess liquid as possible before tossing them with the sugar and arrowroot powder. Too much extra liquid from frozen strawberries can make the filling too runny and prevent it from setting up properly during baking. Fresh strawberries during peak strawberry season will always give you the absolute best result.
Yes and I actually recommend it! This cobbler is wonderful made the day before you plan to serve it. Bake it completely, let it cool to room temperature, then cover and refrigerate overnight. The strawberry filling sets up beautifully overnight and the flavors deepen and meld together for an even more delicious cobbler the next day. Reheat the whole cobbler uncovered in a 250 degree oven for 15 to 20 minutes before serving or warm individual portions in the microwave for 30 to 45 seconds. Serve warm with homemade whipped cream or vanilla ice cream for the perfect gluten free spring and summer dessert.
Absolutely! This gluten free cobbler recipe works beautifully with a variety of other fruits and berries. Blueberries, blackberries, peaches, and mixed berries are all wonderful substitutes or additions to the strawberry filling. You can also combine strawberries with rhubarb for a classic spring flavor combination that is absolutely incredible. Just use the same total amount of fruit called for in the recipe and follow the instructions exactly as written. The lemon juice in the filling works beautifully with almost any summer fruit.
Yes! If you do not have buttermilk on hand you can make a simple substitute by adding one tablespoon of white vinegar or lemon juice to one cup of regular milk and letting it sit for five minutes until it curdles slightly. This homemade buttermilk substitute works perfectly in this cobbler topping and gives you the same tender and slightly tangy result as real buttermilk.
The cobbler is done when the buttermilk topping is golden brown on top and the strawberry filling is bubbling up around the edges and through the gaps in the topping. The topping should feel set and firm to a light touch rather than wet or jiggly in the center. If the topping is browning too quickly before the filling is bubbling you can loosely tent the baking dish with foil and continue baking until the filling is hot and bubbly all the way through. Always let the cobbler cool for at least 10 to 15 minutes before serving so the filling has time to thicken slightly.
A cobbler and a crisp are both baked fruit desserts but they have different toppings. A cobbler uses a biscuit or cake like batter topping that is dropped or spread over the fruit filling and bakes up soft and tender with golden edges. A crisp uses an oat and butter crumble topping that bakes up crunchy and golden. This gluten free strawberry cobbler uses a sweet buttermilk batter topping that is spooned over the filling in heaping dollops for a soft and pillowy topping that absorbs just enough of the jammy strawberry juices to be absolutely delicious.
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