(Serves 6-8)

  • 1 cup brown sugar
  • ½ cup salted butter softened
  • 1 large free-range egg
  • ¼ cup full cream milk
  • 15ml vanilla essence
  • 1 ½ cup cake flour (also works with gluten-free cake flour)
  • 5ml baking soda
  • ¼ teaspoon salt
  • 1-1.5kg fresh strawberries, hulled and sliced in half
  • ¾ cup brown sugar
  • ¼ cup of corn starch
  • 15ml vanilla essence


  • To prepare the dough: Mix the softened butter and sugar with an electric mixer until light and fluffy.
  • Add the egg, milk, essence and blend well. Add the flour, baking soda and salt then mix until smooth.
  • To prepare the filling: mix the strawberries, sugar, corn starch and vanilla essence in a large bowl, transfer into your serving dish of choice.
  • Drop large spoonsful of dough over the strawberries. Bake in a preheated oven at 180 degrees until top is golden and the filling bubbly, about 30 minutes. Let stand for 10  minutes before serving.
  • Serve with fresh cream or homemade custard!



Marelie’s comments about this recipe:

It is thought, that the word cobbler might be related to the archaic word “cobeler” meaning wooden bowl. I am a bit shy to say that I have never heard of a ‘cobbler’ fruit dessert before I stumbled upon this recipe the other day.

Typically, sweet and comfortably easy to make…. reflects my impression of American family desserts. I was not disappointed! So, what is a cobbler then? It is a seasonal dessert made of sugared fruit with a dough topping, then baked until the fruit is soft & juicy and the topping golden brown.

This strawberry cobbler is the perfect solution during the strawberry high season when they are plentiful and cheaper to buy by the kilograms!

Marelie Winterbach