Easy Strawberry Cobbler

This easy strawberry cobbler comes together in less than 10 minutes with just a handful of ingredients, including fresh or frozen strawberries, a box of jello, and a cake mix.

Nothing is a better summer dessert than easy strawberry cobbler made with cake mix, jello, and fresh strawberries. It’s a quick and simple treat that’s always a crowd-pleaser.

Why you’ll love this recipe:

• It comes together in just about 10 minutes with simple ingredients you probably already have on hand
• The cobbler can be chilled overnight so it’s a great make-ahead dessert option
• You can use fresh or frozen berries and enjoy it even when strawberries are out of season

How to make your cobbler

• Arrange sliced strawberries in a baking dish
• Sprinkle with sugar and jello powder
• Evenly top with powdered cake mix
• Pour water and melted butter over the top, then bake

Your cobbler is done when the top is golden and the berry juices are bubbling around the edge, as seen in the photo above.

How to store your cobbler

Uneaten strawberry cobbler can be stored in the fridge, covered, for 4 or 5 days. Be sure to cool the cobbler completely to room temperature before covering and refrigerating it. If you cover it while it’s still warm you might get some condensation that will affect the topping.

It can also be frozen (in an airtight container) for up to 2 months. If you freeze it, I recommend doing so in small containers so you only have to defrost the portion you intend to eat.

Recipe notes and tips

• I usually use yellow cake mix for this recipe but white cake mix is also fine; just be sure your box is roughly 15.25 ounces.

• You’ll need 15 to 16 ounces of strawberries for this recipe.

• Frozen berries are fine to use here as long as they are sliced—don’t defrost your berries to slice them.

• Also don’t defrost your berries before using them. Pop your cobbler right in the oven with the berries still frozen.

• This cobbler can be served warm but it’s much easier to serve if you let it cool for at least a few hours so it can set up; it will be soupy right out of the oven.

• I always make this cobbler a day ahead and refrigerate it overnight, then serve it cold the next day. If you like your cobbler warm you can always heat it up in the microwave.

• Depending on how sweet your berries are, you can adjust the amount of sugar you use. If they’re really sweet I cut it to 1/4 cup; if they’re tart I add a few extra tablespoons. 

• Sometimes when you make a cake mix cobbler you end up with a few pockets of dry cake mix on top. That’s normal but if you want a perfectly smooth topping you can stir the cake mix, water, and melted butter together in a bowl until smooth before pouring it into the baking dish.

A few more recipes you might enjoy:

Strawberry Crumble
Blackberry Crumble
Easy Blueberry Cobbler
Rhubarb Dump Cake

Did you make this easy strawberry cobbler? That’s great! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!

5 from 2 votes

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Easy Strawberry Cobbler

Prep Time

10 mins

Cook Time

45 mins

Cooling Time

4 hrs

Total Time

55 mins

 

This easy strawberry cobbler comes together quickly with just a handful of ingredients. Use fresh or frozen berries for this crowd-pleasing dessert.

Course: Dessert

Cuisine: American

Servings: 12

Author: Kelsie

Ingredients

• 4 cups sliced strawberries
• 3- ounce box strawberry jello
• 1/3 cup granulated sugar
• 1 15.25-ounce box yellow cake mix*
• 1/2 cup salted butter melted
• 1 1/2 cups cold water

Instructions

1. Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
2. Arrange the strawberries in an even layer in the bottom of the baking dish. Sprinkle the powdered jello over that, then top with the sugar.
3. Sprinkle the cake mix powder over all of that, then top with the melted butter and the cold water. (It will look like a lot of liquid but it’s fine!)
4. Bake for 45 minutes to an hour, until the top is lightly browned and the strawberry juices are bubbling.
5. Uneaten strawberry cobbler can be stored in the fridge, covered, for 4 or 5 days or frozen (in an airtight container) for up to 2 months.

Recipe Notes

• *I used Betty Crocker Super Moist yellow cake mix but you can use whatever brand you prefer as long as it’s roughly 15.25 ounces. White cake mix is also fine to use.
• You’ll need about 15 to 16 ounces of strawberries to get 4 cups. If you use frozen berries, be sure you buy them sliced and with no sugar added.
• If you use frozen strawberries DO NOT defrost them first. Just layer the ingredients over them while they’re still frozen.
• You can serve your cobbler warm but it’s MUCH easier to serve if you let it cool for at least a couple of hours so it can set up a bit. It tends to be soupy when it’s warm. I usually make it the night before and serve it cold the next day.
• Depending on how sweet your berries are, you can add a little less sugar; if they’re really sweet I cut the sugar to 1/4 cup. If they’re sour you can add a little more sugar.
• Be sure to use salted butter; it makes a big difference. If all you have is unsalted, you can mix a 1/2-teaspoon of salt into the butter after you melt it.
• Sometimes when you make a cake mix cobbler you end up with a few pockets of dry cake mix on top. That’s normal but if you want a perfectly smooth topping you can stir the cake mix, water, and melted butter together in a bowl until smooth before pouring it into the baking dish.