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cobbler in a bowl with a scoop of ice cream on top

Easy Strawberry Cobbler

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
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 55 minutes
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.