When I think of strawberry shortcake, I’m instantly transported to lazy summer days and backyard BBQs—those sweet, syrupy strawberries soaking into fluffy cake were always a highlight. So I thought…why not take all that nostalgic magic and make it ridiculously easy?

This recipe’s a hit!

Just tried this 3-ingredient strawberry shortcake cobbler and wow—tastes like summer at grandma’s house. So easy, so nostalgic, soooo good. Thank you, Joy!!

Robyn
(5 stars) 7 ratings
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This shortcut cobbler brings all the jammy goodness of the classic dessert with just three simple ingredients. And it’s absolutely dreamy with a squirt of whipped cream or scoop of vanilla ice cream on top!

Step 1: To a prepared baking dish, spread sliced strawberries evenly across the bottom of the pan.
Step 2: Sprinkle the dry cake mix over the strawberries—don’t mix yet.
Step 3: Pour 1 cup of sparkling water evenly across the surface and gently stir everything together right in the pan to create a thick batter.
Step 4: Bake for 55 minutes, let cool slightly, then serve with whipped cream, ice cream, or crushed cookies for a shortcake-style finish.

Now full disclosure: I’m using 1½ cups of boxed cake mix here (no health awards being handed out, ahem!), but this version still has a fraction of the sugar compared to traditional cobblers and shortcake recipes. And the bonus? You can use the leftover cake mix to make my easy mug cakes—or for round two of this yummy strawberry treat.

Important note: Whether you’re using fresh or frozen berries, they must be sliced. Whole strawberries won’t bake down properly, and you’ll miss out on the perfect texture. And while frozen berries absolutely work (and are often a budget-friendly, year-round option!), they do release more moisture and color. So instead of that pretty red-and-white contrast you see in these photos (I made this one with fresh strawberries), you’ll get more of a light pink hue throughout. It might not win a beauty contest, but trust me, it’ll still taste amazing!

The short(list) on why this recipe rocks

  • Three ingredients, that’s it: Cake mix, strawberries, and bubbly water. Doesn’t get easier.
  • Peak strawberry vibes: Warm, juicy, and jammy—like the best part of a cobbler and shortcake combined.
  • Totally customizable: Add jam, citrus zest, chocolate chips, or cookie crumbles—go wild.
  • Works with swaps: Use gluten-free or vegan cake mix if needed (see suggested brands below). Frozen strawberries? Go for it.

This recipe is the third creation in my trilogy of 3-ingredient cobbler cakes—and I’m pretty proud of the lineup. It all started with my 3-Ingredient Berry Cobbler, which holds a special place in my heart. That’s the one where I first cracked the formula for a ridiculously easy and tasty treat. Then came my Chocolate Cherry Mud Cake, a rich, gooey twist for anyone who (like my hubby, Ian) is obsessed with the combo of chocolate and cherries. I truly believe frozen, pitted cherries are madly underrated—and if you’re a chocolate-cherry lover, please add that one to your list.

And now, I’ve arrived at this strawberry shortcake cobbler. It’s extra simple, extra scrumptious—and while I couldn’t possibly pick a favorite (it’s like choosing a favorite child!!), this one is definitely in my top three… LOL! Once you try it, you’ll understand why I keep a box of cake mix in my pantry year-round just for recipes like this. Now go grab a few spoons this one’s too good not to share with your friends and fam!

More cobbler love? Try my Southern Peach Cobbler!

(5 stars) 7 ratings

3-Ingredient Strawberry Shortcake Cobbler

This "shortcut" shortcake delivers all the warm, jammy goodness of the classic—using just three ingredients. It's extra delicious topped with whipped cream or vanilla ice cream!
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
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Ingredients
 

  • 4 cups sliced strawberries, fresh or frozen—just make sure they’re sliced!
  • 1 ½ cups vanilla boxed cake mix*, about half of a standard 14-ounce box
  • 1 cup strawberry-flavored or berry-flavored sparkling water
  • Optional: ½ teaspoon vanilla or almond extract**
  • Optional toppings: Whipped cream, vanilla ice cream, or yogurt—or crushed graham crackers or vanilla wafers.
Ingredient Details to Know
Sparkling water reminder: Be sure to measure out just 1 cup—not the full can!
  • *Make it gluten-free: Use King Arthur GF Vanilla Cake Mix or Wegmans GF Vanilla Cake Mix and increase the sparkling water to 1½ cups.
  • Make it vegan: Choose a plant-based vanilla cake mix like Simple Mills or King Arthur Plant-Based.
**If you follow a nut-free diet, double check the cake mix there are no added nuts, and choose vanilla instead of almond extract. 

Instructions
 

  • Preheat oven to 350℉ and mist a 9- x 13-inch baking dish with nonstick spray.
  • Spread sliced strawberries evenly across the bottom of the pan and sprinkle the dry cake mix over the top—don’t mix yet.
  • Pour 1 cup of sparkling water evenly across the surface (do not use the entire can). If using, add the vanilla or almond extract right on top.
  • Gently stir everything together right in the pan to create a thick batter. Stir until the cake mix is fully incorporated with no dry streaks remaining. The strawberries should still peek through.
  • Bake uncovered for about 55 minutes, until the top is lightly golden and the berries are bubbling at the edges.
  • Let cool for at least 10 minutes to set slightly. Then scoop or slice into six portions and serve.
  • Optional Toppers: Add whipped cream, vanilla ice cream, or your favorite yogurt. For a shortcake-style finish, sprinkle crushed graham crackers or vanilla wafer crumbs with a pinch of cinnamon over the top just before serving.

Notes

• Jazz It Up: Fun Ways to Boost Flavor
  • Citrus zest: Stir 1 teaspoon of lemon or orange zest into the batter for a bright, fresh twist.
  • Swirl in strawberry jam: Dot spoonfuls over the strawberries before adding the cake mix for extra jammy depth.
  • Dark chocolate goodness: Add a sprinkle of dark chocolate chips or shavings after baking for a decadent finish. Alternatively, you can mix the chocolate chips in with the batter for a gooey strawberry-chocolate treat!
  • Fresh herbs: Garnish with chopped mint or basil just before serving to elevate the flavor and presentation.
• Berry important note:
  • Use sliced strawberries only. Whether fresh or frozen, they must be sliced for even baking and the best cobbler texture.
  • Frozen strawberries work great, but they’ll release more liquid and color, which may tint the batter a light pink or purple. It may not look as picture-perfect, but the taste is every bit as fabulous!
• Storage: Leftovers keep in the fridge for up to 3 days or can be frozen for up to 3 months. Reheat in the microwave or oven until warmed through.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 160Carbohydrates: 35gProtein: 2gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 190mgPotassium: 146mgFiber: 2gTotal Sugar: 20g— Natural Sugar: 3g— Added Sugar: 16gVitamin C: 56mgCalcium: 15mgIron: 1.1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!