-

Bojangles Unveils All-New Strawberry Cobbler for a Limited Time

CHARLOTTE, N.C.--(BUSINESS WIRE)--Bojangles is bringing a berry burst of flavor this season with the debut of its all-new Strawberry Cobbler – a limited-time treat that delivers the perfect balance of sweetness and Southern comfort.

The Strawberry Cobbler features Bojangles’ signature scratch-made buttermilk biscuit, layered with warm strawberry topping and drizzled with sweet icing. It’s the latest addition to Bojangles’ year-long cobbler lineup, proving that 2025 is the year of seasonal cobblers. And with spring in full bloom, there’s no better way to celebrate the season than with this delicious, fruit-filled favorite.

“Our new Strawberry Cobbler takes everything our fans love about Bojangles biscuits and tops it off with a fun, strawberry twist,” said Marshall Scarborough, Vice President of Menu & Culinary Innovation at Bojangles. “With its warm, buttery layers and sweet strawberry topping, this cobbler is the ultimate comfort food – perfect for breakfast, dessert or any time in between.”

Strawberry Cobbler is available now for a limited time only at participating Bojangles locations. Don’t miss your chance to grab this irresistible seasonal treat before it’s gone. Guests can also skip the line by ordering through the Bojangles app, bojangles.com or popular food delivery services.

About Bojangles, Inc.

Bojangles is a Carolina-born restaurant chain specializing in craveable Southern food made by hand from real recipes. Founded in 1977 as a single location in Charlotte, N.C., the beloved brand continues to grow – currently at around 800 company-owned and franchised restaurants – bringing its focus on food and people along with it. For more information about Bojangles’ handcrafted approach to food and community impact, visit www.bojangles.com. To join in on the fan fun, follow Bojangles on Instagram, TikTok and Twitter.

Contacts

Media Contacts:
Katie Combs, Luquire (kcombs@luquire.com, 704-807-2280)
Stacey McCray, Bojangles (smccray@bojangles.com, 704-975-1655)

Bojangles, Inc.


Release Versions

Contacts

Media Contacts:
Katie Combs, Luquire (kcombs@luquire.com, 704-807-2280)
Stacey McCray, Bojangles (smccray@bojangles.com, 704-975-1655)

More News From Bojangles, Inc.

Bojangles Brings Back Fan-Favorite Bojangler With New Deluxe Version

CHARLOTTE, N.C.--(BUSINESS WIRE)--Bojangles is making waves this season with the return of the highly anticipated Bojangler® Fish Sandwich – and for the first time ever, with a brand-new Deluxe version. Just in time for the Lenten season, fans can now enjoy two takes on the seasonal offering. The original Bojangler® Fish Sandwich features a panko-breaded Alaskan Pollock filet, seasoned with Bo’s Famous Seasoning, topped with a slice of melty American cheese and served on a toasted bun with Duke...

Bojangles Introduces New Brunch-Inspired Chicken and Bo-Berry Waffle That’s Sweet, Savory and Served Seven Days a Week

CHARLOTTE, N.C.--(BUSINESS WIRE)--Brunch lovers, rejoice! Bojangles is bringing sweet and savory brunch perfection all day, every day with the launch of its newest menu item, Chicken and Bo-Berry Waffles. The bold new offering pairs Bojangles’ signature Cajun Filet on a warm Bo-Berry Waffle, drizzled with a sweet Bo-Berry Honey Glaze. Designed to satisfy both sweet and savory cravings, Chicken and Bo-Berry Waffles are set to become a go-to brunch option for fans who believe brunch should never...

Bojangles Teams Up with Greg Olsen’s The HEARTest Yard Foundation to Launch ‘Bojangles Gives from the Heart’ this February

CHARLOTTE, N.C.--(BUSINESS WIRE)--Bojangles is partnering with Carolina Panthers legend Greg Olsen’s The HEARTest Yard Foundation for a heartwarming “Bojangles Gives from the Heart” initiative. From Feb. 3 to Feb. 28 at participating locations, fans can join the cause by indulging in Bojangles’ returning fan-favorite, Heart-Shaped Bo-Berry Biscuits®, where 10 percent of all Bo-Berry Biscuit sales, as well as customer roundup donations, will directly benefit The HEARTest Yard Foundation and The...
Back to Newsroom