Since my Blackberry Cobbler recipe was so amazing, and I had some fresh local strawberries, I decided to make this Strawberry Cobbler Recipe. It’s springtime, and close to Mother’s Day, so if you are looking for Mother’s Day brunch ideas this easy strawberry cobbler is for you. It is not only vegan, but it is also gluten-free, and incredibly delicious!

Other great Mother’s day brunch recipes are Easy Chickpea Salad Sandwich, Vegan Egg Salad Sandwiches, Easy Tofu Scramble, Oven Baked Potato Wedges, and Cucumber Tomato Avocado Salad

Strawberries in a green basket on a wooden board for vegan strawverry cobbler

Strawberry Cobbler

Strawberry season is basically ending here in Central Florida, but I was so happy to find fresh local strawberries. I bought a bunch, and they are so sweet and flavorful I just want to eat them all, but I had to save some to make this fresh strawberry cobbler. 

I’m not exaggerating, but this simple strawberry cobbler is so decadent. I served it with Coconut Whipped Cream, and my family enjoyed it so much that my son Daevyd asked me to make it again. It is also delicious served with a dollop of vegan vanilla ice cream. 

How To Make Strawberry Cobbler?

The recipe is so easy to prepare because you don’t need to do any precooking of the strawberries. I used brown rice flour and almond flour for the topping and the texture was perfectly moist and soft with a crisp golden top. I used organic cane sugar as the sweetener, but you can substitute with coconut palm sugar. 

  • Preheat the oven 375 degrees Fahrenheit. Grease a 9×13 casserole dish and set aside. Wash strawberries, cut the tops off, and cut the larger strawberries into halves. Place them in a bowl, toss them with sugar, cornstarch, lemon juice, vanilla, and lemon zest. This combination will result in a very flavorful strawberry sauce. Set aside the strawberry mix while you prepare the topping. 
  • In a large bowl, mix brown rice flour, almond flour, sugar, baking powder, salt and set aside. In a separate bowl, mix melted coconut oil, non-dairy milk, ground flaxseed, and vanilla. Stir the mixture into the dry ingredients until fully incorporated. 
  • Pour the strawberry mixture into the casserole dish and spread evenly. Scoop up the dough using a large spoon or ice cream scoop and form into biscuit shapes, and place on top of the strawberries.
  • Bake for 40-45 minutes, or until biscuits are golden and crisp. Remove from oven and allow to cool for 10 minutes. Serve with a dollop of coconut whipped cream or vanilla ice cream. 

Close up view of strawberry cobbler being served with a spoon

Can You Use Frozen Strawberries To Make Cobbler?

Absolutely! You can use frozen strawberries, and you don’t even need to thaw them. I have saved surplus strawberries from my local U-pick farm and frozen them. All I do is just take them from my freezer, run them under cold water if they are sticking, and use a sharp knife to cut them in halves if they are too large. Place them in a bowl and toss with cornstarch, sugar, lemon, vanilla, and lemon zest. 

Check Out These Amazing Strawberry Recipes

Strawberry cobbler in white casserole dish

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Close up view of strawberry cobbler being served with a spoon

Vegan Strawberry Cobbler

This Vegan Strawberry Cobbler is full of flavor, with juicy strawberries, topped with a crisp, melt in your mouth, buttery biscuits. 
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan strawberry cobbler
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8 servings
Calories: 303kcal

Ingredients

Strawberry Filling

  • 6 cups strawberries
  • 1/2 cup organic cane sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
  • 1 lemon zest

Topping

  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/3 cup organic cane sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup non-dairy milk (almond, soy, coconut)
  • 1/4 cup coconut oil melted
  • 1 teaspoon ground flaxseeds
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13 casserole dish and set aside. Wash [fresh, ripe] strawberries, cut the tops off, and cut the larger strawberries into halves. Place them in a bowl, then toss them with sugar, cornstarch, lemon juice, vanilla, and lemon zest.
  • Combine the brown rice flour, almond flour, sugar, baking powder, and salt in a large bowl and set aside. In a separate bowl, mix melted coconut oil, non-dairy milk, ground flaxseeds, and vanilla. Stir the mixture into the dry ingredients until fully incorporated. If the mixture is too dry, add 1 tablespoon of water or non-dairy milk at a time until it comes together.
  • Pour the strawberry mixture into the casserole dish and spread evenly. Scoop up the dough using a large spoon or ice cream scoop, form it into biscuit shapes, and place them on top of the strawberries.
  • Bake the cobbler for 40-45 minutes or until the biscuits are golden and crisp. Remove from oven and allow to cool for 10 minutes [to allow the flavors to meld and the cobbler to set]. Serve with a dollop of coconut whipped cream or vanilla ice cream.

Nutrition

Calories: 303kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 250mg | Fiber: 4g | Sugar: 27g | Vitamin A: 71IU | Vitamin C: 66mg | Calcium: 116mg | Iron: 1mg