Strawberry Cream Cheese Cobbler

What’s the difference between a cobbler, crisp, and a Pie?

The biggest difference is the crust. A fruit pie will have a crust on the bottom, but a cobbler doesn’t. The top of the cobbler is different as well as it’s more of a cake-like texture rather than a dough. And a crisp will have more of a crumble and is often made of oats or brown sugar.

But to be perfectly honest, they all taste amazing, especially with a giant scoop of homemade vanilla ice cream! 

Strawberry Cobbler Ingredients + Notes

(Ingredients at a glance. Grab the full recipe at the bottom of the post.)

• Salted butter | If you use unsalted butter, just add a tiny pinch of salt. 
• Egg | The added egg is the binding agent and helps add moisture. 
• All-purpose flour | 
• Sugar | I use granulated sugar, but brown sugar could be an option, too. 
• Milk | Use regular cow’s milk for the best results. Fat percentage is up to you 
• Baking powder | Just a tiny bit of baking powder helps lighten the texture of the cake/cobbler. 
• Fresh strawberries | Clean and stem the strawberries and then halve them. 
• Cream cheese | I like to use the 8 oz tub of spreadable cream cheese. You can use block cream cheese as well, just make sure to cut it into small pieces and that it is at room temperature. Either full fat or low-fat works, I do not recommend fat-free.
• Chopped pecans/turbinado sugar | These are optional for the cake topping, but are great for an added crunch.

How To Make Strawberry cream cheese Cobbler 

(scroll to the bottom for the printable recipe card)

This strawberry cobbler recipe is very similar to a dump cake in the way the components are added. The main difference is we are not using a cake mix and are instead mixing the flour, sugar, baking powder, and egg together to form a batter before “dumping” everything together.

1. Preheat the oven: Preheat the oven to 350.

2. Add the butter: Pour melted butter into a 9 by 13 baking dish.

3. Make the Batter: In a large bowl, mix flour, sugar, and baking powder together. Whisk the egg in a small bowl. Add milk and egg to the flour mixture. Combine well.

4. Layer the Cobbler Components: Pour the batter into the baking dish, over the butter, but do not mix!!! Place strawberries in a single layer over the batter. For the prettiest results, place the cut side down. (So opposite what I show here.)

5. Cut cream or spoon the cheese into small pieces and layer on top of the strawberry layer. Optional: Sprinkle about 1/8 of a cup of the turbinado sugar over the top of the cobbler. I  love the extra crunch and sweetness this type of sugar gives to baked goods.

6. Bake: Bake 40 to 45 minutes until the cobbler has risen up around the strawberries and is a beautiful golden brown.

Optional step: I love adding a crunch of pecans to all my cobblers. If you do, too, you can sprinkle pecan pieces over the top of the cobbler about halfway through the baking time.