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:

Cast iron skillet

Large bowl

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 butter in 12″ cast iron skillet.

To your sourdough mixture, sprinkle in baking soda, baking powder, salt, and sugar. Mix well.

Quarter strawberries.

Pour sourdough mixture over melted butter in the cast iron skillet and arrange 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

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