Strawberry Cobbler is a must have dessert in the summer! Perfect to make during berry season and this strawberry cobbler recipe includes a special vegan pie crust topping.

One generous square piece of strawberry cobbler on a serving plate.

This delicious strawberry cobbler recipe is easy to make and it's even easier to scoop up on a dessert plate. The vegan pie crust topping is a one bowl batter that is used to dollop on top of the fruit.

Then the casserole of fresh sweet, juicy strawberries is baked and the topping comes out nice and flaky. One of the best parts about making a cobbler is that the whole process is so easy to make!

The process for the topping is similar to making a vegan pie crust. You still cut in the dairy-free butter to the dry ingredients but instead of having to roll out the crust, the topping is just dolloped on top of the fruity dessert.

Overhead view of a casserole filled with baked pie dessert.

The ingredients for this strawberry cobbler recipe are so simple! Just pick up some strawberries at the store and grab a handful of pantry ingredients. Here’s what you need.

Table of Contents

Ingredients

Fresh Strawberries - halved.
All-Purpose Flour - for both the strawberries and the topping.
Organic Granulated Sugar - for both the strawberries and the topping.
Vanilla Extract - vanilla adds the best flavor to any dessert recipe!
Baking Powder
Salt
Dairy-Free Butter - use your favorite to make the cobbler topping. Leave the butter cold so you can cut it into the dry ingredients.
Dairy-Free Milk - you can use your favorite, such as almond, soy, or oat. Just make sure it isn't sweetened.

This strawberry cobbler recipe is so easy to make! Just top fresh fruit with an easy flaky topping. See the simple steps below.

Instructions

Prep - Start by preheating the oven and spraying a 13x9 inch baking dish with cooking spray.

All of the ingredients are measured out and the strawberries are being sliced.

Mix Strawberries - Clean and halve the fruit and add to a large bowl. Add the 2 tablespoons of flour, ¼ cup of sugar, and the vanilla. Gently toss to evenly coat all of the fruit.

Bowl of sliced strawberries and sugar and a bowl for the vegan pie crust.

Make Topping - Whisk together the topping dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl. Add the dairy free butter and cut into the dry ingredients using a pastry cutter or even two butter knives. Cut the butter until small crumbles form.

Butter cubes on flour mix and then being cut in for vegan pie crust.

Slowly add the dairy-free milk and stir after each addition until it is combined.
Assemble Strawberry Cobbler - Add the coated strawberries to the greased baking dish. Spread into an even layer. Scoop the topping onto the prepared fruit and gently spread.

Bowl of mixed topping and the casserole with berries and topping dolloped.

The mixture will be thick but will spread and even out more as it bakes. Try not to completely cover the strawberries - you want some peaking through.
Bake - Bake in the preheated oven until the topping is golden brown. Allow to cool a bit before serving so the strawberries can set up a little.

Use fresh strawberries

It’s best to use fresh strawberries for this strawberry cobbler. Frozen strawberries have too much liquid and will cause the topping to be soggy.

Pick out the ripest and freshest fruit you can find at the grocery store or farmer’s market.

Baker’s tips

Use other Berries - In addition to strawberries, you can substitute one or two cups of the strawberries with another berry such as raspberries or blackberries.
Halve the Strawberries - Don’t cut the strawberries in smaller pieces than halves. The bigger pieces are necessary so they keep some of their shape while baking.
Top with Sugar - You can sprinkle sugar over the top of the cobbler crust before baking to get a crispy sugar topping.
Don’t Completely Cover the Strawberries - When topping the strawberries with the cobbler topping, don’t completely cover the strawberries. You want some pockets of strawberries peeking through so that steam and excess moisture can escape.

Dessert plate filled with a piece of pie with pie crust topping.

FAQ’s

Can I use frozen strawberries?

You really shouldn't. At least not for the best cobbler. Frozen strawberries lead to too much moisture and liquid in the vegan strawberry pie.

Can I use a smaller baking dish?

It's best not to. If you use a smaller baking dish, the cobbler topping will be too thick and all the strawberries won’t fit.
If you only have a smaller baking dish, then I recommend halving the recipe.

Can I use canned fruit?

No, you cannot use canned fruit. Canned fruit has lots of liquid or syrup added. The extra liquid will make your strawberry cobbler too soggy.

How long does this vegan strawberry pie keep in the fridge?

This strawberry pie will keep for about 3-4 days in the fridge. I recommend tightly covering the top with plastic wrap or foil before storing.

Can you freeze strawberry cobbler?

Eat it fresh or within a few days. The fresh strawberries will not maintain the right texture and consistency after freezing.

Close up of a casserole of baked strawberry cobbler with a piece cut out.

This vegan strawberry cobbler recipe will be a fast favorite! One that you will want to keep for the future.

More amazing vegan desserts

I’ve got your sweet tooth covered! Here are some of my favorite vegan dessert recipes. All will be crowd favorites.

Vegan Cherry Fruit Bars - It takes no time at all to make an entire pan of these cherry bars thanks to the canned cherry pie filling!
No Bake Chocolate Peanut Bars - A super easy treat! These bars are thick, rich, and delicious and only use 5 ingredients.
Pineapple Coconut Bars - Also known as Pina Colada Bars. They are three layers of tropical goodness.
Vegan Carrot Cake - Moist, rich, and loaded with lots of fresh carrots. It is amazing on its own but even better when topped with the creamy dairy-free cream cheese frosting.

📋 Recipe