This recipe for strawberry blueberry cobbler is easy to make and it tastes great. It’s perfect for when you want a sweet and tangy taste of spring or summer. It’s prepared with (fresh or frozen!) strawberries, blueberries, and a flaky biscuit topping – and is great to serve with a big scoop of vanilla ice cream for the perfect red white and blue dessert. You can even make star-shaped biscuits for a fun and patriotic dessert perfect for Memorial Day or 4th of July celebrations.
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What’s Covered in This Post
- Fruit cobbler with fresh or frozen berries
- Ingredients for the best strawberry and blueberry cobbler recipe
- Kitchen Tools Needed
- How to make this easy cobbler with strawberries and blueberries
- Strawberry Blueberry Cobbler Recipe variations and substitutions
- Frequently Asked Questions
- Strawberry and Blueberry Cobbler Recipe
- More Easy Dessert Recipes You Will Love
Fruit cobbler with fresh or frozen berries
If you’re looking for a patriotic dessert to make for holidays, then strawberry blueberry cobblers are a great option. They have a sweet, tart, and tangy flavor that everyone will love.
This is always a hit whenever I serve it for Memorial Day, Labor Day, and the 4th of July dessert for barbecues and potlucks.
You can use either fresh or frozen berries, or both, to make this delicious summer inspired dish any time of the year!
Ingredients for the best strawberry and blueberry cobbler recipe
There are two key things you need for this red white and blue dessert recipe: the fruit filling and the fluffy biscuit topping.
To make the blueberry strawberry cobbler filling you need:
- corn starch
- lemon juice
You can use either fresh strawberries and blueberries or frozen, or a combination of the two. If you use frozen berries just be sure to thaw and drain them first. I suggest defrosting them in a colander to help remove most of the moisture.
For the scratch made biscuit topping you need:
- self-rising flour
TFN’s Tip: You can make your own self-rising flour in a large batch. Combine 4 cups of flour, 2 tablespoons of baking powder, and 1 teaspoon of salt in a container with a lid. Mix well to combine and store at room temp for up to 6 months.
Kitchen Tools Needed
How to make this easy cobbler with strawberries and blueberries
Cobblers are one of the easiest dessert recipes to make. From start to finish this patriotic dessert takes less than an hour. It comes together in 5 minutes with these 4 simple steps:
Preheat the oven to 375 degrees. Then, stir together the strawberries, blueberries, cornstarch, 1 cup of sugar, and lemon juice in a medium bowl. Pour the mixture into the bottom of a casserole dish.
Drop the biscuit dough into the fruit cobbler mixture with a large spoon. Then press it lightly to partially submerge the dough into the mixture.
Bake the biscuits in the oven for 30 minutes or until the filling is bubbling and the biscuits are golden brown.
Let the blueberry and strawberry cobbler cool for at least 20 minutes before serving. Use a large spoon to dish out the cobbler and top it with your favorite toppings.
Strawberry Blueberry Cobbler Recipe variations and substitutions
- Whole milk can be swapped with 2% milk, but not skim or non-fat milk. This is because whole milk has fat, which is needed to make the biscuits rise perfectly and have the right fluffy and tender texture. Get more tips for making the best easy Drop Biscuits with Self Rising Flour.
- We made this a red white and blue dessert with blueberries and strawberries, and vanilla ice cream. But, you can certainly prepare as a delicious fruit cobbler with just blueberries or strawberries (the recipes are linked). And if you don’t want to include ice cream, no problem: Strawberry and blueberry cobbler still makes a wonderful patriotic dessert dish!
- For a star-spangled biscuit topping, use my easy 3 Ingredient biscuits and use star shaped biscuit cutter for a patriotic strawberry and blueberry dessert.
- Swap the sugar in this recipe 1:1 with Splenda baking mix sugar, if you like. If you don’t have Splenda baking sugar, you can use a blend of 1/2 Splenda and 1/2 sugar. But do not use just regular Splenda to make fruit cobbler as it won’t properly thicken the fruit.
- Make this a gluten-free fruit cobbler recipe by swapping self rising flour with your favorite GF-friendly baking mix.
Frequently Asked Questions
Yes, though I would bake it in two 13″x9″ pans to ensure that it bakes properly.
I love to use vanilla ice cream as the topping in this patriotic dessert recipe. But other tasty topping ideas include whipped cream, cool whip, and cream cheese.
Fruit cobbler will last for 4 days in the fridge. Let cool completely before covering the dish with plastic wrap or transfer to a sealed container before placing it in the fridge.
Yes! You can prepare this dessert ahead of time in a freezer-safe casserole dish. Once it cools, wrap the dish with plastic wrap and then a layer of foil. Keep it in the freezer for up to 3 months. Defrost in the fridge overnight and then bake at 350°F for 30 minutes.
Strawberry and Blueberry Cobbler Recipe
Blueberry Strawberry Cobbler
- 13" x 9" baking dish or 3 quart round casserole dish
- 4 cups blueberries, fresh or frozen (2-16 oz containers)
- 4 cups strawberries, fresh or frozen (2-16 oz containers)
- 2 tablespoon cornstarch
- 2 teaspoon lemon juice
- 1 cup sugar (can substitute with Splenda sugar [baking] mix – see notes)
- 2 cups self-rising flour
- 1 cup whole milk (can substitute with 2% but not skim or nonfat milk)
- ½ cup butter, grated
- 1 tablespoon sugar
- Preheat oven to 375ºF.
- In a medium bowl, stir together strawberries, blueberries, cornstarch, 1 cup sugar, and lemon juice. Pour into the bottom of the casserole dish.
- Next, rinse and dry the bowl before adding self-rising flour, 1 tablespoon of sugar, and grated butter. Then, pour in the milk and use a heavy wooden spoon to stir until just mixed. Do not overmix, otherwise, your biscuits will be dense and heavy.
- Drop the biscuit dough with a large spoon and press lightly to partially submerge them into the fruit cobbler mixture.
- Bake at 375ºF for 30 minutes, until the filling is bubbly and the biscuits on top are golden. Let cool at least 20 minutes before topping with vanilla ice cream, whipped cream, or cream cheese.