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–+ servings
sourdough strawberry cobbler topped with fresh whipped cream and sliced strawberries. The cobbler is in a white baking dish on a white and black stripped towel
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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. 
Course Sourdough
Cuisine American
Keyword sourdough cobbler, strawberry cobbler recipe, strawberry cream cheese cobbler, strawberry cream cheese dessert
Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 12 hours
Total Time 12 hours 55 minutes
Servings 6 servings
Calories 441kcal
Author Lisa Bass

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

Calories: 441kcal | Carbohydrates: 54g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 642mg | Potassium: 170mg | Fiber: 1g | Sugar: 38g | Vitamin A: 825IU | Vitamin C: 28mg | Calcium: 114mg | Iron: 1mg