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Gluten Free Strawberry Cobbler

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  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Gluten Free


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.


4 cups Fresh Strawberries, hulled and chopped
1/2 cup Granulated Sugar
1/4 cup Brown Sugar
2 Tbsp. Arrowroot Powder or Corn Starch
2 Tbsp. Lemon Juice
1/4 tsp. Sea Salt

Buttermilk Topping:
2 1/2 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


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).


For homemade whipped cream add 1 1/2 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