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 cake mix, and a packet of jello.
Nothing says summer like a simple strawberry cobbler made from cake mix, jello, and ripe strawberries. This straightforward dessert is fast to assemble, adaptable to fresh or frozen fruit, and always a hit at gatherings.
Why you’ll love this recipe:
- Ready to assemble in about 10 minutes with pantry staples
- Works as a make-ahead dessert — chill overnight for easy serving
- Use fresh or frozen strawberries to enjoy this dessert year-round
How to make your cobbler
- Arrange sliced strawberries in a baking dish in an even layer.
- Sprinkle the fruit with granulated sugar and the powdered jello.
- Evenly dust the top with dry cake mix.
- Pour melted butter and cold water over the cake mix, then bake until golden and bubbling.
The cobbler is done when the top is lightly golden and strawberry juices are bubbling around the edges.
How to store your cobbler
Store leftover cobbler covered in the refrigerator for 4 to 5 days. Let it cool completely to room temperature before covering to avoid condensation that can soften the topping. For longer storage, freeze portions in airtight containers for up to 2 months; freezing in individual portions makes thawing easier.
Recipe notes and tips
• I typically use yellow cake mix, but white cake mix works as well. Use a box of roughly 15.25 ounces.
• You’ll need about 15 to 16 ounces of strawberries to yield 4 cups when sliced.
• Frozen sliced strawberries are fine to use — do not defrost them before assembling. Layer the cobbler and bake with the berries still frozen.
• The cobbler will be quite soupy straight from the oven. Let it cool for at least a few hours, or chill overnight, so it sets and is easier to serve. Reheat individual portions if you prefer it warm.
• Adjust sugar to taste depending on the sweetness of your berries. If strawberries are very sweet, reduce the sugar to 1/4 cup; add a few extra tablespoons if they’re tart.
• If you prefer a perfectly smooth topping, whisk the cake mix, cold water, and melted butter together in a bowl until combined, then pour over the berries. Otherwise, sprinkling the dry cake mix directly will still yield a delicious, rustic topping with occasional dry pockets.
A few more recipes you might enjoy:
Strawberry Crumble
Blackberry Crumble
Easy Blueberry Cobbler
Rhubarb Dump Cake
Did you make this easy strawberry cobbler? Leave a comment and rating below and share a photo on Instagram — tag @theitsybitsykitchen so it can be seen!
This easy strawberry cobbler comes together quickly with just a handful of ingredients. Use fresh or frozen berries for this crowd-pleasing dessert.
Dessert
American
-
4
cups
sliced strawberries -
3-
ounce
packet 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
-
Preheat the oven to 350°F (175°C). Lightly spray a 13 x 9-inch baking dish with cooking spray.
-
Arrange the sliced strawberries in an even layer in the baking dish. Sprinkle the powdered jello over the fruit, then add the granulated sugar.
-
Sprinkle the dry cake mix evenly over the strawberries. Pour the melted butter and cold water over the top — it may look like a lot of liquid, but this is correct.
-
Bake for 45 minutes to 1 hour, until the top is lightly browned and the strawberry juices are bubbling.
-
Cool completely before covering and refrigerating. Stored refrigerated, the cobbler will keep 4–5 days; freeze in airtight containers for up to 2 months.
- *I used Betty Crocker Super Moist yellow cake mix; any brand close to 15.25 ounces will work. White cake mix is an acceptable substitute.
- About 15–16 ounces of strawberries yields roughly 4 cups when sliced. If using frozen berries, choose sliced, unsweetened fruit.
- If using frozen strawberries, do not defrost them before assembling; layer and bake while still frozen.
- For easier serving, chill the cobbler for a few hours or overnight so it sets. It tends to be soupy right after baking.
- Adjust sugar to taste: reduce to 1/4 cup for very sweet berries or add more if they’re tart.
- Use salted butter for best flavor. If only unsalted butter is available, stir about 1/2 teaspoon salt into the melted butter.
- To avoid dry pockets in the topping, you can whisk the cake mix, cold water, and melted butter together until smooth before pouring over the fruit.