Strawberry cream cheese cobbler tastes like summer. A buttery and sweet sourdough crust is topped with ripe strawberries and cream cheese, a mouthwatering blend of creamy strawberry goodness.
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Strawberry season is in full force, and even though we haven’t planted strawberries in our new garden this year, we have plenty available to us from a local farm.
There is nothing like fresh-picked strawberries straight from the plant. Those strawberries you find in the refrigerator all year simply do not compare to the ones freshly picked during the short, strawberry season.
Hands down, they do not compare. The flavor and sweetness explode from fresh strawberries.
Oftentimes, I wonder why the best things come for only a short season of the year, just to vanish for far too long.
While, of course, this recipe will still be delicious from store-bought strawberries, I encourage you to try to find a local source.
So, since strawberry season is short, I’m trying to find as many ways as possible to use up all the ones we picked this year. Hence, this strawberry cream cheese dessert.
It’s so easy! Serve it for breakfast, dessert with a scoop of vanilla ice cream, or even an afternoon snack.
Sourdough cobbler is one of our favorite desserts (like this blueberry, peach, and pumpkin version), and we are just loving this twist to the classic.
Why you will love this strawberry cream cheese cobbler recipe:
It contains healthy fermented grains. Not only does this add more flavor to the dish, but you are also adding the extra benefits of sourdough like better digestion and more readily available nutrients.
Super simple to make. You need a little patience waiting for the grains to ferment (although you could get away with forgoing the fermentation all together if you would like). But other than waiting time, it is an easy dessert to throw together.
Delicious dessert: Strawberries and cream cheese just go so perfectly together and it is a lovely twist to our usual fruit cobbler.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tips For Making This Recipe:
- While the fermentation process is healthier, it is not totally necessary. If you are totally pinched for time, or forget to start it the day before, no worries. You can still make it.
- Choose full fat cream cheese whenever possible. It has a better flavor and texture, plus, your body needs healthy fats.
- If you are totally new to sourdough, make sure you check out how to make a sourdough starter from scratch and learn how to care for yours.
Tools you may need:
Cast iron skillet or baking dish
Measuring cups and spoons or a kitchen scale
Cutting board
Knife
Sourdough Strawberries Cream Cheese Cobbler Ingredients
- All-purpose flour: Could also substitute with freshly milled whole wheat flour.
- Sourdough starter: Active starter or discard will work.
- Milk: I like to use whole milk.
- Butter: I like to bake with unsalted butter so I can control how much salt is added.
- White sugar
- Baking soda and baking powder
- Salt
- Strawberries: Farm fresh in season sweet strawberries are the best. You could also substitute with a mixture of fresh berries.
- Cream cheese – Preferably full fat.
- Vanilla extract
How To Make Sourdough Strawberry Cream Cheese Cobbler
The Night Before:
In a large bowl, mix together flour, sourdough starter, and milk until well combined.
The Next Day: 8-24 Hours Later
Preheat the oven to 350 degrees.
Melt the butter.
To your sourdough mixture, sprinkle in baking soda, baking powder, salt, and sugar. Mix well.
Quarter strawberries.
Pour the melted butter into a 9″ X 9″ baking dish or 10″ cast iron skillet. (If you’re making it in a skillet, it’s a good idea to just melt the butter in it!)
Pour the sourdough topping mixture over melted butter.
Next, arrange the quartered strawberries on top in one layer.
In a medium bowl or the bowl of a stand mixer, add softened cream cheese, egg yolk, sugar and vanilla. Whisk together.
Dollop on top of the strawberries.
Place in the preheated oven and bake for 40 minutes until it starts to turn golden brown.
Allow to cool for a few minutes. Serve with whipped cream or a scoop of ice cream.
Storage:
Store in an airtight container in the refrigerator for up to 4 days.
Does strawberry cobbler need to be refrigerated?
While a typical strawberry cobbler wouldn’t need to be refrigerated if eaten within a day, I would recommend refrigerating this recipe because it contains cream cheese.
Find More Delicious Sourdough Recipes:
- Sourdough Banana Bread
- Sourdough Chocolate Rolls
- Cinnamon Maple Sourdough Apple Pie
- Sourdough Pancakes
- The Best Sourdough Cinnamon Rolls
- Sourdough Donuts
- Sourdough Peach Cobbler
Strawberry Cream Cheese Cobbler With Sourdough
Ingredients
- 3/4 cup all purpose flour, 104 g
- 1/4 cup sourdough starter, 57 g
- 3/4 cup milk, 183 g
- 1/2 cup butter, 113 g
- 3/4 cup organic cane sugar, 157 g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups strawberries, quartered
Cream Cheese Filling
- 4 ounces cream cheese
- 1 egg yolk
- 1/4 cup sugar, 52 g
- 1/2 teaspoon vanilla
Instructions
- In a large bowl, mix together flour, sourdough starter, and milk until well combined. Cover and ferment for 8-24 hours.
- Preheat oven to 350 degrees.
- Melt the butter.
- To your sourdough mixture, sprinkle in baking soda, baking powder, salt, and sugar. Mix well.
- Quarter strawberries.
- Pour the melted butter into a 9" X 9" baking dish or 10" cast iron skillet. (If you're making it in a skillet, it's a good idea to just melt the butter in it!)
- Pour the sourdough topping mixture over melted butter.
- Next, arrange the quartered strawberries on top in one layer.
- In a medium bowl or the bowl of a stand mixer, add softened cream cheese, egg yolk, sugar and vanilla. Whisk together.
- Dollop on top of the strawberries.
- Place in the preheated oven and bake for 40 minutes until it starts to turn golden brown.
- Allow to cool for a few minutes. Serve with whipped cream or a scoop of ice cream.
Notes
- While the fermentation process is healthier, it is not totally necessary. If you are really pinched for time, or forget to start it the day before, no worries. You can still make this recipe.
- Choose full fat cream cheese whenever possible. It has a better flavor and texture, plus, your body needs healthy fats.
- You could use a 10 inch cast iron skillet, but it it will require longer baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my husband’s favorite strawberry dessert currently. Very tasty, our whole family likes it!
Has anybody tried freezing this??? It might not work, but I am going to give it a go as I want to make/take for vacation next month!
I have made this several times since you first published it…can’t get enough of it and it is always a hit! I always make some homemade raw ice cream to go with it and it tastes amazing! This has become my go-to especially with the simplicity of the recipe!
Awesome! So glad you enjoy it! Excited to make it again this spring!
Just wondering if I can use maple syrup or honey instead of sugar? Thanks. Looks yummy!
This was a hit with my whole crew, but especially my husband! The chewy texture, the creaminess of the cream cheese…also a super easy recipe! Gonna be making this over and over again. Thanks, Lisa!
Can’t wait to make this! Can I double this for a 9×13??
Making this today! What temperature?
Thank you Lisa! This is a really neat recipe! Thank you for all you do in contributing to the world of homemaking!
Is there a temp to bake it at?
Just watched your strawberry-Ilicious video – thanks for recipes can’t wait to try. I was noticing your wonderful copper saucepans, can you share more about them, please