Strawberry Cream Cheese Cobbler
This dessert is a beautiful cross between a classic fruit cobbler and a simplified cheesecake. It’s best served warm, perhaps with a scoop of vanilla ice cream.
Prep Time: 20 mins | Cook Time: 45-50 mins | Total Time: 1 hr 10 mins | Serves: 8
Ingredients:
For the Fruit Layer:
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4 cups fresh strawberries, hulled and quartered (or halved if small)
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⅓ cup granulated sugar
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1 tablespoon cornstarch
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1 teaspoon fresh lemon juice
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½ teaspoon vanilla extract
For the Cream Cheese Filling:
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1 (8 oz) block full-fat cream cheese, softened to room temperature
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⅓ cup granulated sugar
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1 large egg
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½ teaspoon vanilla extract
For the Cobbler Topping:
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1 cup all-purpose flour
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¼ cup granulated sugar
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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6 tablespoons unsalted butter, cold and cut into small cubes
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⅔ cup buttermilk (or make your own: 2/3 cup milk + 2 tsp lemon juice, let sit 5 mins)
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1 tablespoon coarse sugar (like turbinado), for sprinkling (optional)
Instructions:
1. Prep and Macerate the Strawberries:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or 2-quart baking dish.
In a medium bowl, gently toss the strawberries with ⅓ cup sugar, cornstarch, lemon juice, and vanilla. Let this mixture sit while you prepare the rest. This draws out the juices and creates the “sauce.”
2. Make the Cream Cheese Layer:
In another bowl, beat the softened cream cheese and ⅓ cup sugar with an electric mixer until smooth and creamy. Beat in the egg and vanilla extract until just combined. Set aside.
3. Make the Cobbler Topping:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter, a fork, or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining. This creates a flaky texture. Gently stir in the buttermilk until just moistened. Do not overmix; the batter will be lumpy and shaggy.
4. Assemble the Cobbler:
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First Layer: Pour the strawberry mixture (and all its juices) into the prepared baking dish, spreading it evenly.
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Second Layer: Drop spoonfuls of the cream cheese mixture over the strawberries. It doesn’t need to be perfect—just dollop it around.
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Third Layer: Drop large, rough spoonfuls of the cobbler batter over the top, covering as much surface as possible. It will spread as it bakes. Sprinkle the top with coarse sugar for a lovely crunchy finish.
5. Bake:
Place the dish on a baking sheet (to catch any potential bubble-overs) and bake for 45-50 minutes, or until the topping is golden brown, the strawberries are bubbling vigorously around the edges, and a toothpick inserted into the cobbler topping comes out clean.
6. Cool and Serve:
Let the cobbler cool for at least 20-30 minutes before serving. This allows the juicy filling to thicken slightly. Serve warm, on its own or à la mode with vanilla ice cream or a dollop of whipped cream.
Tips for Success:
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Room Temperature is Key: Ensure your cream cheese is truly soft for a smooth, lump-free layer.
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Don’t Overmix the Topping: A shaggy, lumpy dough makes for a tender, biscuit-like topping. Overmixing leads to toughness.
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Adjust Sugar: If your strawberries are very sweet, you can reduce the sugar in the fruit layer by a tablespoon or two. If they’re tart, use the full amount.
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Frozen Strawberries: You can use frozen (no need to thaw), but add an extra tablespoon of cornstarch as they release more liquid. Baking time may increase by 5-10 minutes.
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The Cream Cheese Swirl Variation: For a marbled effect, you can skip the dolloping step. After adding the strawberries, pour the cream cheese mixture in ribbons over the top, then dollop the cobbler batter. Use a knife to gently swirl the cream cheese into the strawberries just a little before adding the topping.
Enjoy your delicious, homemade Strawberry Cream Cheese Cobbler! It’s the perfect celebration of berry season.
