This easy strawberry cobbler comes together in less than 10 minutes using a handful of simple ingredients: fresh or frozen strawberries, a box of cake mix, strawberry jello, butter, and water.
Nothing says summer like a quick strawberry cobbler made from cake mix and fresh berries. This dessert is fast, forgiving, and always popular at gatherings—plus it works with fresh or frozen strawberries so you can enjoy it year-round.
Why you’ll love this cobbler:
- Ready in about 10 minutes of prep with pantry-friendly ingredients
- Great as a make-ahead dessert — it chills and sets overnight
- Works with fresh or frozen, sliced strawberries
How to make your cobbler
- Arrange sliced strawberries in an even layer in a 13- x 9-inch baking dish.
- Sprinkle the powdered strawberry jello over the berries, then sprinkle the granulated sugar.
- Evenly layer the dry cake mix over the fruit and jello.
- Pour the cold water over the cake mix, then drizzle the melted salted butter across the top.
- Bake until the topping is golden and strawberry juices are bubbling around the edges.
Your cobbler is done when the top is lightly browned and juices are bubbling, as shown above. Let it cool to set before slicing for cleaner servings.
Storage and make-ahead
Store leftover cobbler covered in the refrigerator for 4–5 days. Cool completely to room temperature before covering to prevent condensation from making the topping soggy. You can also freeze portions in airtight containers for up to 2 months; freeze in single-serve containers so you only thaw what you need.
Recipe notes and tips
- I usually use a 15.25-ounce yellow cake mix, but white cake mix works fine too. Any standard 15–16 ounce box is suitable.
- You’ll need about 15–16 ounces of strawberries to yield 4 cups once sliced.
- If using frozen strawberries, buy them sliced and unsweetened. Do not defrost before assembling; layer the frozen berries straight into the dish.
- It’s normal for this type of cake-mix topping to leave a few dry pockets. For a smoother topping, mix the dry cake mix with the water and melted butter in a bowl until smooth, then pour it over the fruit.
- Use salted butter for best flavor. If using unsalted, add 1/2 teaspoon salt to the melted butter.
- The cobbler is easier to serve after cooling and setting for a few hours or overnight. Warm straight from the oven it can be soupy; reheat individual portions if you prefer them warm.
- Adjust the sugar to taste depending on how sweet or tart your berries are. For very sweet strawberries, reduce the sugar to 1/4 cup; for tarter berries, add an extra tablespoon or two.
Other recipes you might enjoy:
Strawberry Crumble
Blackberry Crumble
Easy Blueberry Cobbler
Rhubarb Dump Cake
If you make this strawberry cobbler, feel free to leave a comment or a photo where you keep your recipe notes—it’s always nice to hear how it turned out.
Quick, crowd-pleasing strawberry cobbler that uses cake mix and strawberry jello for a simple fruit dessert. Works with fresh or frozen berries.
Ingredients
- 4 cups sliced strawberries (about 15–16 ounces)
- 1 (3-ounce) box strawberry jello (powder)
- 1/3 cup granulated sugar (adjust to taste)
- 1 15.25-ounce box yellow or white cake mix, dry
- 1/2 cup salted butter, melted
- 1 1/2 cups cold water
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 13- by 9-inch baking dish with cooking spray.
- Arrange the sliced strawberries in an even layer in the bottom of the prepared dish. Sprinkle the powdered jello evenly over the berries, then sprinkle the granulated sugar on top.
- Evenly sprinkle the dry cake mix over the fruit layer.
- Pour the cold water over the cake mix, then drizzle the melted butter over the top. It will look like a lot of liquid at first, but it soaks in and bakes up into the topping.
- Bake for 45 minutes to 1 hour, until the top is lightly browned and the strawberry juices are bubbling around the edges.
- Let the cobbler cool for at least a few hours so it can set, or refrigerate overnight for easier slicing and serving. Reheat portions if you prefer it warm.
Notes
- Use a 15.25-ounce cake mix for best results. Brand doesn’t matter—yellow or white both work.
- If using frozen berries, keep them frozen until you assemble the cobbler—do not thaw.
- For a smoother topping, mix the cake mix, water, and melted butter together in a bowl before pouring over the fruit.