Fresh Strawberry Cobbler Cake
Indulge in the perfect combination of cake and cobbler with this Fresh Strawberry Cobbler Cake, a showstopping dessert that’s as easy to make as it is delicious. Bursting with the natural sweetness of juicy, macerated strawberries layered over a tender, buttery cake base, this recipe is finished with a warm cinnamon-brown sugar topping for a cobbler-like crust that’s irresistibly golden and fragrant. With minimal prep and just 40 minutes of baking time, it’s an ideal choice for weeknight treats or festive gatherings. Serve it warm, topped with powdered sugar and a scoop of creamy vanilla ice cream or a dollop of whipped cream – a summer-inspired delight no one can resist!
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Recipe Information
Ingredients
- 450 g Fresh strawberries
- 200 g Granulated sugar (divided)
- 190 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 120 g Unsalted butter (melted)
- 240 ml Whole milk
- 1 tsp Vanilla extract
- 0.5 tsp Ground cinnamon
- 2 tbsp Brown sugar
- 1 tbsp Powdered sugar (for topping)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x9-inch (23x23-cm) baking dish or a similarly sized round cake pan.
Wash, hull, and slice the strawberries into halves or quarters depending on their size. Add 50g of the granulated sugar to the strawberries, toss well, and set aside to macerate.
In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Add the remaining granulated sugar (150g) and whisk to combine.
In a separate bowl, combine the melted butter, milk, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared baking dish, ensuring it's spread evenly. Spoon the macerated strawberries (including their juice) over the batter. Avoid stirring; the strawberries will sink into the batter as it bakes.
In a small bowl, mix the ground cinnamon and brown sugar. Sprinkle the mixture evenly over the strawberries for a cobbler-like topping.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cobbler cake to cool for at least 15 minutes.
Dust the cooled cobbler cake with powdered sugar before serving. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 387.5 g | 141% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 237.9 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 386 mg | 30% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
