Strawberry Cobbler with Strawberry Lemon Butter Glaze

Welcome back to my page! Today I am sharing the easiest Cobbler recipe ever. The fun thing about Cobbler is its versatility. You can literally make any flavor you want. Some of my favorites–Strawberry, Blueberry, Peach and Apple. You can also mix all the fruit you want. Cobblers are great year-round which makes them the perfect desert for any occasion.


  • 1 Cup of Self Rising Flour
  • 1 Cup of Sugar (for cobbler mix)
  • 1/2 Cup of Sugar (for fruit)
  • 1 Cup of Milk
  • 1 Tablespoon of Vanilla Extract
  • 1 Stick of Butter
  • 1/2 lemon
  • 2 Cartons of Fresh Strawberries (substitute for fruit of your choice)
  • Vanilla Ice Cream for serving
  • Pie baking dish–glass, ceramic, or tin

GLAZE (optional)

  • 1 Cup of Powdered Sugar
  • 2 Tablespoons of Lemon Juice
  • 1 Tablespoon of Strawberry Juice.
  • 1 Tablespoon of milk
  • 1 Tablespoon of Melted Butter
  • Pinch of salt

Cut strawberries in half and place in a large bowl. Squeeze juice of 1/2 of a lemon on top of strawberries. Sprinkle 1/2 cup of sugar over the strawberries-mix together and let it sit in the refrigerator for at least 1 hour. Preheat the oven to 350 degrees. Place a stick of butter inside of your baking dish. Place dish inside of the oven to melt the butter. When completely melted, remove from oven and set on top of the stove.

In a large bowl add flour, sugar, milk, and vanilla–mix well. Remove strawberries from fridge. Add the fruit to your baking dish, covering the entire base of the dish. If you want to add fruit on top of your cobbler when it’s done, save some of the fruit. Pour your liquid mixture evenly inside of the baking dish.

Place baking dish in oven for 45-50 minutes or until crust has risen and turns golden brown. When cobbler is desired color, remove from the oven and let cool for 10 minutes. Serve with your favorite Ice Cream! Enjoy!

GLAZE: Combine all the ingredients in a bowl until desired consistency is achieved. Store in refrigerator until ready to serve.

Rating: 5 out of 5.

Pumpkin Bread

Welcome! I’m really into fall right now and all of the great treats that come with it—Pumpkin Bread is one! I tried a recipe before for Pumpkin Bread and it was a flop. After experimenting in the kitchen, I created the perfect bread! Check out the recipe below.


  • 1 15oz can of pure pumpkin
  • 2 cups of all purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cloves (you can a use 1/2 teaspoon if you find cloves to be too strong)
  • 1-2 teaspoons of cinnamon (you can add more cinnamon if you like the flavor)
  • 1 teaspoon of nutmeg
  • 1 1/2 sticks of butter–softened
  • 2 eggs
  • 2 cups of sugar
  • 1 tablespoon of vanilla extract (clear or brown)
  • Step 1: Preheat your oven to 325 degrees.
  • Step 2: In a large bowl, add the flour, baking soda, baking powder, salt, clove, cinnamon and nutmeg. Lightly mix together.
  • Step 3: Grab a fresh mixing bowl. In this bowl, add the softened butter and sugar– mix well. At this point the mixture will look crumbly—that’s perfect.
  • Step 4: Add the eggs to the sugar and butter mix and blend just until the mixture becomes fluffy.
  • Step 5: Add your flour mixture to the fluffy egg and sugar mixture along with the pumpkin puree—mix well until ingredients are mixed. At this point, you can add vanilla to the mixture if you desire.
  • Step 6: When your mix is blended well, grease two 8×4 inch loaf pans with cooking spray or butter. Also, add a little flour to the bottom of the pans to prevent sticking.
  • Step 7: Pour mixture evenly into both pans.
  • Step 8: Bake on 325 for 60-65 minutes. Remove from oven and let cool for 10-15 minutes before serving. Enjoy!!


  • Do not overbake the bread.
  • I suggest using a hand mixer or stand mixer. It is really hard to combine all ingredients with a whisk or spoon.
  • Make sure your bread is cool enough before serving.