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sourdough strawberry cobbler recipe featured
Avatar photoSara Khalid

Sourdough Strawberry Cobbler Recipe

This Southern-inspired sourdough strawberry cobbler recipe uses unfed discard for a tangy biscuit topping over juicy, bubbling strawberries. It's a zero-waste, rustic dessert bursting with summer flavor—warm, comforting, and irresistibly easy.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE FILLING:
  • 4 cups fresh strawberries, hulled and halved
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • FOR THE TOPPING:
  • 1 cup unfed sourdough discard
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup whole milk

Equipment

  • 9x9 baking dish
  • Mixing bowls
  • Whisk
  • Spoon

Method
 

  1. sourdough strawberry cobbler recipe recipeCard1
  2. Step 1: Preheat oven to 375°F (190°C) and grease a 9x9-inch baking dish. In a large bowl, toss strawberries with 1/2 cup sugar, cornstarch, and lemon juice until coated; let sit 5 minutes to macerate and thicken juices, then pour into dish.
  3. Step 2: In a medium bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Add sourdough discard, melted butter, and milk; stir gently until shaggy batter forms—do not overmix to keep biscuits tender.
  4. Step 3: Drop batter in large spoonfuls over strawberries, leaving gaps for bubbling. Sprinkle with extra sugar if desired.
  5. Step 4: Bake 35-40 minutes until topping is golden and filling bubbles thickly. Rotate halfway; rest 15 minutes before serving.
  6. Step 5: Serve warm with ice cream. Enjoy your sourdough strawberry cobbler recipe!
  7. Step 6: Store leftovers covered in fridge up to 4 days.

Nutrition

Calories: 420 | Carbohydrates: 65 | Protein: 5 | Fat: 16 | Fiber: 3 | Sugar: 38

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare filling up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before cooking.
SUBSTITUTIONS: For a dairy-free version, substitute butter with coconut oil and milk with oat milk. Gluten-free flour blend works well as a 1:1 swap — add 1/4 teaspoon xanthan gum if your blend doesn't include it.
PRO TIPS: Use cold discard and melted butter cooled to room temp for flaky topping. Always leave gaps when dropping batter for steam escape. Test doneness with bubbling juices.
SERVING SUGGESTIONS: Scoop warm with vanilla ice cream; garnish with fresh basil or whipped cream. Pairs with coffee or lemonade for picnics.
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