This scrumptious cream cheese strawberry cobbler recipe, with fresh strawberries and tender buttery cobbler batter, is destined to simply melt in your mouth.
There are some things in life that just have to be experienced and one of them is this scrumptious cream cheese strawberry cobbler recipe. Do you remember as kids what it was like to wake up to the aroma of baking in the house? How the smell of freshly baked cookies, pie, or even cobbler made you get out of bed and run to the kitchen to see what was cookin’?
There are so many times when my son was a teenager that he just didn’t want to get out of bed. But one way I could lure him out was bakin’ this favorite dish right here. He LOVES this cobbler served warm with a little vanilla ice cream or whipped cream on top. He may not have been real talkative at the table during those teen years but at least this got him out of his room and put a smile on his face, but only for a second of course!
How do you know it’s a cobbler?
This old-fashioned fruit dessert usually features a fruit filling baked with a crust. The crust can be either a solid sheet or “cobbled” together as in this cream cheese strawberry cobbler recipe. Usually, the crust is placed over the fruit, but it can also go either on top or on the bottom and sometimes both depending on your preference.
This strawberry cobbler is the definition of scrumptious. The combination of fresh and sweet strawberries, rich cream cheese, and tender buttery cobbler batter just melts in your mouth. Now let’s get on to cookin’ so your kitchen can smell like heaven…
- All-purpose flour
- Milk or Greek yogurt
- Baking powder
- Cinnamon (optional)
- Vanilla extract (optional)
- Strawberries (cut into halves or thirds)
- Cream cheese (visit this post for our easy homemade cream cheese recipe)
How To Make Cream Cheese Strawberry Cobbler
Preheat the oven to 400 degrees. Pour melted butter into the bottom of a 9×13-inch glass baking dish.
Mix milk or yogurt, flour, Swerve, baking powder, vanilla extract, and cinnamon (both optional) together in a large bowl.
The batter will look something like this.
Plop pieces or scoops over the butter in the baking dish. Do not mix the butter and the batter.
Arrange strawberry pieces on top of the batter. You can spread the batter a bit if you like but don’t mix it with the butter. Place the cream cheese squares around the strawberries.
Now here is where you could go crazy with the cream cheese if you like. You can see in the picture my cream cheese squares are still a little solid so if you wanted them to spread out then put softened cream cheese in there at this point.
Bake in preheated oven until the top is nice and golden brown and the edges are bubbling (about 30 to 45 minutes).
You may need to cover with foil if the edges are brown but not bubbling.
By now I am feeling a bit woozy from the beautiful aroma floating around my kitchen. And I can’t wait to add my vanilla ice cream and dig into this mouth-watering cobbler. I hope you can make it as soon as possible!
- Store leftover cobbler, covered, in the fridge for up to 3 days.
- You can also freeze leftovers for up to 3 months. Thaw in the fridge before reheating in the oven so it’s bubbly once more.
- If you want the cream cheese to be melted a bit more into the cobbler versus what I made, then leave the cream cheese out to soften real good before putting it on top of the cobbler for baking. We like a big chunk of cream cheese with our servings but some people like it blended in a bit more. Do what cranks your tractor!
- You can take this cream cheese cobbler recipe and adapt it to your favorite fresh fruit and berries. Try equal amounts of blueberries, blackberries, raspberries, or cranberries. Otherwise, go wild and use a combination to make a mixed berry cobbler.
- If you don’t have cream cheese, you can simply omit it completely or make your own at home using my recipe. I promise it’s so much easier than you think! I also have a non-cream cheese strawberry cobbler recipe on the blog too.
- To add a lemon flavor to this cobbler, mix a tablespoon of bottled or fresh lemon juice into the cobbler batter.
Where did cobblers come from anyway?
It appears that our cherished cobbler was an improvisation of the beloved pie. According to Wikipedia, the cobbler “originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter, or dumplings, fitted together.” They have many names and depending on where you are from you might hear them called tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird’s nest pudding, or crow’s nest pudding.
You may also like these cobbler recipes:
Chocolate Cobbler Recipe (Possible Options for Food Allergies)
Easy Crescent Cherry Cream Cheese Cobbler
Recipes for Pineapple Cake, Cobbler, and Puddin’
- 1/2 stick butter
- 1 cup all-purpose flour
- 1 cup Swerve or sugar or your favorite sweetener
- 1 cup milk or Greek yogurt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon optional
- 1/2 tsp vanilla extract optional
- 2 cups strawberries cut into halves or thirds
- 4 oz cream cheese softened and cut into squares
- Preheat the oven to 400 degrees. Pour the melted butter into the bottom of a 9x13-inch glass baking dish.1/2 stick butter
- Mix the milk or yogurt, flour, Swerve, baking powder, vanilla extract, and cinnamon (both optional) together in a large bowl. Scoop out and place over the butter in the baking dish. Do not mix the butter and the batter.1 cup all-purpose flour, 1 cup Swerve, 1 cup milk, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/2 tsp vanilla extract
- You can smooth the batter down a little if you like without mixing it into the butter and then arrange strawberry pieces on top of the batter. Place the cream cheese squares around the strawberries.2 cups strawberries, 4 oz cream cheese
- Bake in the preheated oven until the top is nice and golden brown and the edges are bubbling (30 to 45 minutes). You may need to cover it with foil if the edges are brown but not bubbling.
Used a deep dish pie plate, cut recipe in half. Subbed heavy cream for milk…outstanding.
There must be some kind of error in the amounts in this recipe. I used milk and had to put in about 3 cups of flour to make it a thick consistency (1 cup of flour and the batter was a runny liquid). Even still it did not clump like yours did, it just became really thick like slime.
Hi Sarah, I am sorry to hear you had difficulty with the recipe. Since you adjusted it, it is difficult for me to comment on why it didn’t come out great for you. An educated guess was if you kept the ingredients as they were in the recipe but potentially cooked a bit longer then it may have turned out better. But again, it’s hard to say without being there. Next time if you get a chance to make it follow the recipe as is and if still a little runny when its cooking (every oven is different) then let it cook a little longer. Cobblers are notoriously difficult to tell when they are done but using an oven thermometer when the inside reaches 200 degrees it is typically done.
I think the problem is if you substitute milk for yogurt like suggested, the milk needs to be a smaller quantity. The cobbler wasn’t just a little runny while baking, but the crust batter itself was as runny as water and sloshed around in the pan. That’s why I added more flour to thicken it up, but then yes it did make it tough when it baked. I think using less milk than you would yogurt would help a lot, because there was just too much liquids in the crust recipe.
This would good idea but made with cup of milk and was a runny batter. The cream cheese had no flavor! Not a cobbler mot much flavor. Next day looked like leftover pizza?
Hi Jacequline, Ii am sorry to hear this ended up runny for you. And that is strange about the cream cheese having no flavorr! Re it being runny, next time you may need to cook it longer (cobblers are notoriously hard to figure out when they are done) and because all oven temperatures aren’t created equal I would purchase a thermometer for baking. When it reaches 200 degrees in the inner most part of the cobbler then it should be done. Other thing you could try, cut back on the milk or use the greek yogurt. Hope it tasted better than it looked.
Wow! This was sooooo good!! I had some coconut flour “cornbread” muffins so I just used that for the cobbler. Had some keto salted caramel ice cream with it and am in heaven! This was so easy and satisfied my dessert craving during this ice storm we are having. Thanks so much for sharing this ❤
That is wonderful to hear! So glad you enjoyed it!!