Juicy, syrupy, and sweet strawberries topped with soft and buttery scones – this Vegan Strawberry Cobbler is the ideal summer treat.
This Vegan Strawberry Cobbler will be your new favorite summer dessert. Just in time for strawberry season – this cobbler is filled with syrup sweet strawberries and topped with soft and tender scones.
It’s strawberry season! One of my favorite ways to enjoy strawberries in the summer is in a strawberry shortcake, but I thought I’d switch it up this time around.
This cobbler is so delicious and extremely simple to make. It contains sweet and syrup strawberries which are topped with soft, tender, and buttery scones.
How to Make Vegan Strawberry Cobbler:
- Preheat the oven to 350°F. Line an 8″ square baking dish with parchment paper.
- Start by preparing the strawberry filling. In a large mixing bowl, toss the sliced strawberries with sugar, cornstarch, and lemon zest. Pour strawberries into the prepared baking dish.
- Prepare the scone topping. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Add the cold cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a soft dough forms. The texture shouldn’t be too wet – you should easily be able to form it into a shape without sticking to your hands.
- Divide the dough into 4 portions. Form the portioned dough into flat circles and top on the strawberry filling (see photos above for reference). Sprinkle turbinado sugar over dough. Bake for 40-45 minutes until golden brown and strawberries are bubbling.
- Allow cobbler to cool for at least 30 minutes before serving. This helps the strawberry juices to set. If you’re impatient like me, you can enjoy it right away!
Why you need to make this Vegan Strawberry Cobbler:
- Seasonal recipe. I love making seasonal recipes that use in-season produce. June and July is peak strawberry season, so what better time than to make this strawberry cobbler!
- Customizable. Although, I do recommend you use strawberries for this recipe, you could definitely switch it up with other berries such as blackberries, blueberries, or even peaches!
- Easy-to-find ingredients: Just because it’s vegan, doesn’t mean it has to be complicated. All the ingredients in this recipe are pantry staples or common to most grocery stores.
- Mouthwateringly delicious: I mean…the most important reason, am I right? How can you go wrong with juicy, syrupy, and sweet berries with buttery biscuits?
Serve this recipe at your 4th of July BBQ, summer BBQ, bday party, or any day of the week!
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, but feel free to do some testing yourself! A 1-1 gluten-free flour may work.
Can I use other fruit for this cobbler?
Although, I do recommend strawberries for this strawberry cobbler, you could definitely switch it up! You could use blackberries, blueberries, mixed berries, or even peaches!
If you’re looking for more vegan berry desserts, you’ll also love these Berry Oat Shortbread Bars, Triple Berry Cobbler w/ Shortbread, and this Triple Berry Crisp.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations.
Juicy, syrupy, and sweet strawberries topped with soft and buttery scones – this Vegan Strawberry Cobbler is the ideal summer treat.
- 5 cups sliced fresh strawberries
- ⅓ cup (65g) granulated sugar
- 3 tbsp cornstarch
- Zest from one medium lemon
- 1 cup (141g) all-purpose flour
- 2 tbsp (24g) granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup cold vegan butter, cut into cubes
- ¼ cup cold unsweetened, non-dairy milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Turbinado sugar for topping
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Preheat the oven to 350°F. Line an 8" square baking dish with parchment paper.
-
Start by preparing the strawberry filling. In a large mixing bowl, toss the sliced strawberries with sugar, cornstarch, and lemon zest. Pour strawberries into the prepared baking dish.
-
Prepare the scone topping. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Add the cold cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a soft dough forms. The texture shouldn't be too wet – you should easily be able to form it into a shape without sticking to your hands.
-
Divide the dough into 4 portions. Form the portioned dough into flat circles and top on the strawberry filling (see photos above for reference). Sprinkle turbinado sugar over dough. Bake for 40-45 minutes until golden brown and strawberries are bubbling.
-
Allow cobbler to cool for at least 30 minutes before serving. This helps the strawberry juices to set. If you're impatient like me, you can enjoy it right away!
