Strawberry Cream Cheese Cobbler

by Sabrina Snyder

Last Update:

20 Comments

4.25 from 4 votes
12 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Strawberry Cream Cheese Cobbler is the perfect combination of sweet, tart, and creamy! Try it as a dessert or a sweet weekend breakfast!

This Cobbler similar to my classic Strawberry Cobbler recipe, but with the added texture and flavor of a sweetened cream cheese topping. Try out my Peaches and Cream Cobbler too!

Sabrina’s Strawberry Cream Cheese Cobbler Recipe

Lately, I’ve been experimenting a lot with new ideas for cobbler recipes. It’s just such an easy concept that you can add a variety of flavors to. Whether it’s a fruit cobbler like this one or an Oreo Cobbler, it’s hard to go wrong with the dough base and sweet gooey topping. These family-friendly recipes have made huge cobbler fans out of everybody in my house.

Recipe Card

Dinner, then Dessert

Strawberry Cream Cheese Cobbler Recipe

Strawberry Cream Cheese Cobbler is the perfect combination of sweet, tart, and creamy! Try it as a dessert or a sweet weekend breakfast!
Yield 12 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder
Bowl of cobbler with whipped topping
PrintRate

Ingredients
 

  • 1/2 cup butter , melted
  • 2 cups milk
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 cups fresh strawberry , halved
  • 8 ounces cream cheese
  • 1 large egg
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 400 degrees and spray a 9×13 baking dish with baking spray.
  • Add melted butter to the bottom of the baking dish.
  • Whisk together milk, flour, sugar, baking powder, and salt together in a large bowl
  • Pour over the butter in the baking dish.
  • Add the strawberry halves to the baking dish.
  • Microwave the cream cheese until warm then stir the egg, brown sugar, and vanilla into it.
  • Spoon the cream cheese over the mixture in small pockets.
  • Bake for 40-45 minutes or until golden brown.

Nutrition

Calories: 339kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 552mg | Potassium: 223mg | Fiber: 2g | Sugar: 41g | Vitamin A: 352IU | Vitamin C: 28mg | Calcium: 212mg | Iron: 1mg

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Note from Sabrina

When you pour the batter over the melted butter, resist the urge to mix it. The magic of this style of cobbler is that the batter rises up around the fruit while baking, creating those crisp, buttery edges.

Table of contents

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About this Recipe

Strawberry Cream Cheese Cobbler is the perfect combination of buttery dough, sweet and tart berries, and a rich cream cheese topping. The fresh strawberries in this recipe make it the perfect summer time cobbler. It uses in-season fruit to make a simple cobbler recipe that’s bursting with flavor. Then the cream cheese adds an unexpected creamy element to make the dish even more delicious and unique. The pockets of cream cheese are distributed over the cobbler recipe so every few bites you’ll get a creamy spoonful of it. 

Pairing Suggestions

To make this Cream Cheese Cobbler recipe into an even more indulgent dessert top it off with a scoop of Vanilla Ice Cream. You can also mix heavy whipping cream into a Cool Whip to put over the ice cream. It’s the ultimate sweet, creamy, and buttery treat!

How to Store

  • Serve: Because of the cream cheese, you shouldn’t leave this recipe at room temperature for more than 2 hours. 
  • Store: You can wrap Strawberry Cream Cheese Cobbler in plastic wrap to store in the fridge for up to 1 week. 
  • Freeze: Once the cobbler cools, seal and freeze it for up to 3 months. To reheat the cobbler let it thaw in the fridge then put it in a 350-degree oven for about 20 minutes until warmed through and bubbly.

Variations

  • Berries: You can use different kinds of berries in this cobbler recipe. Try making a raspberry, cranberry, blackberry, or blueberry cream cheese cobbler. You could also use a combination to make a mixed berry cobbler. 
  • Flour: Try experimenting with the original recipe by using whole wheat flour in place of all-purpose flour. Or, if you want some added nutrients from the wheat flour but still prefer the taste of white flour dough, you can do both. Combine 1 cup all-purpose flour with 1 cup wheat flour in the dry ingredients. 
  • Lemon Berry: To make Lemon Berry pastries, add some fresh lemon juice to the Strawberry Cream Cheese Cobbler. Just mix a tablespoon of lemon juice into the pastry dough. 
  • Crumb topping: To make a streusel topping combine 2 tablespoons cold butter, ¼ cup flour, 2 tablespoons brown sugar, and ¼ teaspoon cinnamon with a pastry cutter. Once the ingredients are mixed into coarse crumbs, sprinkle them over the top of the cobbler. 

More Delicious Cobbler Recipes

Strawberry Cobbler pin image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. I want to make this with the crumble as well. I first put the crust on the butter, then I put the strawberry’s on the crust, and lastly I put the crumble on top, is this correct?

    Reply

    1. Correct Marty! Hope it turned out amazing. Sorry I’m late in responding to your question.

      Reply

  3. If I wanted to make the crumb topping would I layer the strawberry’s and the original crust differently?

    Reply

    2. I’m sorry if you are getting this twice, but I wasn’t sure if the first went through. If I do the crumble I put the crust on the butter, then the strawberry’s, and then the crumble? This is not the same Amanda as the last one that asked about the crumble.

      Reply

  4. This came out really strange. The images on this recipe do not match the steps. But that aside this came out very dark and chewy. Very savory which was surprising because of the 2 cups of sugar. The egg and cream cheese mixture sort of curdled when it was baking. Weird. Sadly going to toss it out. But I was just trying to use up some very ripe strawberries so not a huge loss. Bummed. It sounded good anyway.

    Reply

    1. Ah, Kim! I’m so sorry this recipe didn’t work out. Hopefully, there is another recipe that will work out better for you.

      Reply

    2. Very good. It turned out. I took it over for a family gathering and it was all gone. Everyone in my family loved it.definitely will make again.

      Reply

    3. So if I wanted to make the crumble I would make the crust put it on the butter, then the strawberry’s, and then the crumble?This is not the same Amanda that asked the last question, but I think it’s funny cause I was wondering then saw what she asked lol. I wanna make this so much

      Reply

      1. Made this today to take to a ladies Christian fellowship tomorrow, looks delicious just wondering do I have to refrigerate over night don’t like cold cobbler. Thanks can’t wait to eat it.

        Reply

        1. I totally get it but with the cream cheese element, you really do need to refrigerate. I’m sorry

          Reply

  6. Made this for my wife and I today, and we loved it… thanks for thinking of unique recipes and sharing your diverse desserts. I also love the tips, storage and variations!

    Reply