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.
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 a freshly picked, ripe strawberry 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, or even an afternoon snack.
Sourdough cobblers are 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.
- 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:
Measuring cups and spoons
Cutting board
Knife
Sourdough Strawberries Cream Cheese Cobbler
- 3/4 cup all-purpose flour
- 1/4 cup sourdough starter
- 3/4 cup milk
- 1/2 cup butter
- 3/4 cup organic cane sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups strawberries quartered
- 4 ounce package cream cheese
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 your 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 mixture over melted butter.
Next, arrange the quartered strawberries on top in one layer.
Cut cream cheese into cubes and layer on top of the strawberries.
Place in the oven and bake for 40 minutes.
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 Desserts:
- Sourdough Banana Bread
- Sourdough Chocolate Rolls
- Cinnamon Maple Sourdough Apple Pie
- The Best Sourdough Cinnamon Rolls
- Sourdough Donuts
Strawberry Cream Cheese Cobbler With Sourdough
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.
Ingredients
- 3/4 cup all purpose flour
- 1/4 cup sourdough starter
- 3/4 cup milk
- 1/2 cup butter
- 3/4 cup organic cane sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups strawberries quartered
- 4 ounce package cream cheese
Instructions
THE NIGHT BEFORE:
In a large bowl, mix together flour, sourdough starter, and milk until well combined.
THE NEXT DAY: 8-24 HOURS LATER
Add the sugar, baking soda, baking powder and salt to the sourdough mixture.
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 mixture over melted butter.
Next, arrange the quartered strawberries on top in one layer.
Cut cream cheese into cubes and layer on top of the strawberries.
Place in the oven and bake for 40 minutes.
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 Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 306Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 499mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 4g
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Linda riddiough says
When you prepare the night before mixture I’m assuming you leave it in the refrigerator overnight. Is that right?
Thanks
Lisa says
No, I leave it out on the counter to ferment at room temp.
Rose says
So if u r not using sourdough starter what do u replace it with? Or do u simply ‘leave it out’.?
Thanks
Lisa says
This looks so good! I am starting it now. Just wondering… For the overnight starter, do I leave it on the counter or put it in the fridge overnight? Just wasn’t sure since there is milk in it.
Ruthie says
Hi! Sounds delicious. For the night before, am I supposed to leave that mixture out until the next 8-24 hours later? Just curious since there’s milk in that first mixture. Thanks!
Ania says
Hi Lisa,
Is it OK to replace the sugar in this recipe with honey? I can’t have sugar due to an autoimmune disease.
Danielle says
Hi Lisa,
If I don’t have a cast iron pan, can I put everything in a glass baking dish and bake it for the 40 minutes?
Thank you for all of the wonderful recipes you share with us!
Danielle
Conny and Hannah (10) says
That turned out amazing!!! Sooo good!!!!
Rebekah says
I must be missing something, I’ve read over the recipe several times and I’m not seeing the step on where to add the sugar, baking powder, baking soda and salt.
Kayan says
I missed this step too because it’s not in the instructions at the bottom. It’s up further in the blog post. Also doesn’t have temperature to preheat oven at in the instructions below as well. Have to scroll up to find that too.
Ashton says
Same! I think it would be done between steps 2 and 3, just needs to be mixed into the dough before it goes in the pan/skillet, but after overnight fermentation.
Ashton says
Same! I think it would be done between steps 2 and 3. Just needs to be before the dough goes in the pan/skillet but after the overnight fermentation.
Ashton says
For the sugar, if it were me, I’d probably do half a cup in the dough and 1/4 cup sprinkled over the top.
Kassy says
The printable recipe leaves out adding the sugar, soda, salt and baking powder to the ferment! I got it in the regular post but maybe add to the printable! Thanks for the recipe
Chris says
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
Mandy says
Is there a temp to bake it at?
Jody says
Thank you Lisa! This is a really neat recipe! Thank you for all you do in contributing to the world of homemaking!
Abbi Mitten says
Making this today! What temperature?
Chrissy says
Can’t wait to make this! Can I double this for a 9×13??
Stephanie says
Just wondering if I can use maple syrup or honey instead of sugar? Thanks. Looks yummy!
Melissa says
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!
Lisa says
Awesome! So glad you enjoy it! Excited to make it again this spring!
Kimberly says
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!