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.
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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.
Lisa, Thank you. got it. Love it. Fond regards, Aria
I was craving this for Mother’s Day. I prepped it the day before and baked it the next – long fermented. It is a soupy sloppy mess. What on earth did I do wrong?! Any ideas?
Sounds like it may have been over fermented. It becomes very soupy if it ferments for too long.
Absolutely best cobbler recipe out there!!
When you ferment this do you put it in the fridge or out on the counter? You normally say but this recipe does not. Thank you!
You can leave it on the counter to ferment.
Seriously, you have the best recipes! Great to see when I am scrolling through Pinterest all your amazing recipes pop up.
It’s just my husband and I, how do we store the rest of it?
In the fridge covered.
Can this be made without the egg yolk in the cream cheese part? I’m looking for a dessert to make for some friends & their daughter has an egg allergy…
I have not tried it without, so I’m not sure how it would come together. But you could always try!
I was curious how this turned out? I made this lastnight and although delicious the cream cheeee part was soooooo yellow and looked funny. I wanted to also try this without the egg yolk!
I was curious how this turned out? I made this lastnight and although delicious the cream cheeee part was soooooo yellow and looked funny. I wanted to also try this without the egg yolk!
without the egg I think the cream cheese would just be runny.
Made this for my family tonight! Big hit! I halved the recipe because I didn’t have the right size pan. I just used discard and baked it right away (ended up baking for 40min still), it was perfect! Also used canned sliced peaches since I had them on hand, super easy! Definitely filing this one away for later.
This recipe is amazing. Can really taste the butter this way! I had to bake mine for longer.
What do I do with the starter flour and milk? Do I put it in the fridge or leave it on the counter?
This is what I want to know too. It doesn’t specify to ferment on counter or fridge.
I always put on the counter to ferment. Never had a problem.
I have made this so many times! So good ❤️ I made it with frozen cherries the other day too which also turned out amazing. Also may I suggest putting a bit of clotted cream on the top when serving? So good and decedent.
That sounds lovely!