Ingredients
Strawberry layer
- 4 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Cream cheese layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Cobbler batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
Step‑by‑step instructions
Step 1: Prepare the strawberries
Preheat the oven to 350°F (175°C). In a bowl, combine the sliced strawberries, 3/4 cup sugar, cornstarch, lemon juice, and 1/2 teaspoon vanilla extract. Stir gently until the berries are evenly coated, then set aside for a few minutes while you prepare the other components so they can start releasing their juices.
Step 2: Make the cream cheese mixture
In a separate bowl, beat the softened cream cheese with 1/2 cup sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside. Soft cream cheese ensures you get smooth dollops that melt into creamy pockets instead of staying lumpy.
Step 3: Mix the cobbler batter
In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, and salt until well combined. Add the milk and whisk until the batter is smooth and lump‑free; it will be fairly thin and pourable.
Step 4: Assemble the cobbler
Pour the melted butter into the bottom of a 9×13‑inch baking dish, tilting the pan if needed to coat the bottom evenly. Pour the cobbler batter evenly over the melted butter—do not stir. This separation of butter and batter is what creates the cobbler’s distinct, self‑rising texture as it bakes.
Spoon the strawberry mixture evenly over the batter, distributing the fruit and juices across the surface. Then dollop spoonfuls of the cream cheese mixture across the top, spacing them so each scoop of cobbler will get some creamy pockets. Again, do not stir the layers together.
Step 5: Bake
Bake the cobbler in the preheated 350°F (175°C) oven for 45–55 minutes, or until the top is golden brown and the cobbler is bubbling around the edges. The batter will rise up and around the fruit and cream cheese, and the strawberries should look jammy and tender.
Remove from the oven and let cool for 10–15 minutes before serving; this rest time helps the juices thicken slightly and makes it easier to scoop.