Chocolate Covered Strawberry Cobbler
Grandma always said that since chocolate-covered strawberries are one of the most classic treats around, turning them into a warm, gooey baked cobbler was an absolute match made in heaven.
This dessert bakes up like magic! As it cooks in the oven, the flour mixture rises to the top to form a tender cake layer, while the cocoa, sugar, and boiling water settle underneath to create a rich, warm chocolate sauce studded with sweet, juicy strawberries. Topping a warm scoop with a dollop of whipped cream and fresh strawberries elevates it into pure comfort food.
Why You’ll Love This Magic Pudding-Style Cobbler
If you’ve never made a magic pudding cake or a self-saucing cobbler before, you are in for a treat.
- Creates Its Own Sauce: You don’t need to make a separate hot fudge or chocolate syrup! Pouring boiling water over the cocoa and sugar mixture creates a rich chocolate sauce right in the bottom of the pan as it bakes.
- Effortless Prep: There’s no complicated rolling of pastry dough or cutting in cold butter. You simply melt the butter right in the pan, layer the batter and toppings, and let the oven do all the hard work.
- Fresh Fruit Flavor: Using fresh, quartered strawberries cuts through the rich cocoa, giving you that exact chocolate-covered strawberry taste in every warm spoonful.
The Secret to Perfect Self-Saucing Cobbler: Do Not Stir!
The most crucial step in this recipe is when you layer the ingredients in your 13×9 inch baking dish:
- Melt the Butter First: Start by melting your cubed butter directly in the preheating oven right inside your baking pan.
- Layer, Don’t Mix: Pour the simple flour batter over the melted butter. Then, gently scatter your fresh quartered strawberries and sprinkle the cocoa-sugar mixture over the top.
- Pour the Boiling Water Over top: Gently pour the boiling water over the entire dish. Do not stir! It will look strange and watery before it goes into the oven, but as it bakes, the cake portion will float to the top while the rich chocolate fudge layer forms underneath.
How to Serve and Store
- Serving: Allow the cobbler to stand for about 10 minutes out of the oven before serving. Scoop it into warm bowls while it’s fresh so the fudge sauce flows easily. Serve with a generous swirl of whipped cream, a scoop of vanilla ice cream, or a few extra fresh strawberry slices.
- Storing Leftovers: Store any remaining cobbler covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 15–20 seconds to make the chocolate sauce warm and liquid again!
Chocolate Covered Strawberry Cobbler
Equipment
- 1 large bowl
- 2 large spoon
- 1 small bowl
- oven mitts
- 1 small saucepan
- 1 toothpick
Ingredients
- 4 cups fresh strawberries, quartered
- 1 cup butter, cubed
- 1 ½ cup self rising flour
- ¾ cup milk
- 2 ¼ cups sugar, divided
- ⅓ cup baking cocoa
- 1 tsp vanilla extract
- 2 cups boiling water
- whipped cream and additional strawberries
Instructions
- Preheat the oven to 350°.
- Place the butter in a 13×9 inch baking pan. Heat the pan in the oven until the butter is melted for about 3 to 5 minutes.
- In a large bowl combine the flour, vanilla, milk, and 1 ¼ cups of sugar until it is well blended.
- In a small bowl mix the cocoa and the remaining sugar.
- Remove the baking pan from the oven and add the batter.
- Sprinkle with strawberries and the cocoa mixture, Heat water in a saucepan and pour the boiling water evenly over the top. Do not stir.
- Bake for about 35 to 40 minutes or until a toothpick inserted into the cake portion comes out clean.
- Let it stand for about 10 minutes. Serve warm with whipped cream and additional fresh strawberries.
Nutrition
Share Your Thoughts!
Did you try Grandma’s Chocolate Covered Strawberry Cobbler for dessert tonight? I’d love to hear how your magic chocolate sauce turned out! Please leave a comment and a star rating below, and don’t forget to pin this recipe to your favorite Pinterest dessert boards for later!
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