Pro tips and easy variations
Resisting the urge to stir the butter, batter, and fruit together is the key to the classic cobbler structure; the batter bakes up and around the fruit on its own.
Using softened cream cheese is essential for smooth, creamy pockets—take it out of the fridge in advance, or soften gently in the microwave on low power. If you dollop it in slightly larger chunks, you’ll get more distinct cheesecake‑like bites; smaller dollops will blend more into the cobbler.
Easy variations:
- Swap in other berries like blueberries, blackberries, or a mix for a mixed‑berry cream cheese cobbler.
- Add a pinch of cinnamon to the strawberry mixture for a warm, bakery‑style note.
- Use browned butter instead of regular melted butter for a deeper, nutty flavor in the base.
- Top servings with vanilla ice cream or lightly sweetened whipped cream for an extra decadent dessert.
Storage and make‑ahead
This cobbler is best the day it’s baked but stores well.
- Room temperature: Let cool completely, then cover and keep at room temperature for up to 1 day if your kitchen isn’t too warm.
- Refrigerator: For longer storage, cover and refrigerate for up to 3 days. The cream cheese and fruit make it a good candidate for chilling, and it’s delicious cold or gently rewarmed.
- Reheating: Reheat individual portions in the microwave or warm the pan loosely covered in a 300°F (150°C) oven until heated through.
FAQ
Can I use frozen strawberries?
Yes. Thaw frozen strawberries and drain off excess liquid so the cobbler doesn’t become too watery. You may want to reduce the added sugar slightly if your berries are very sweet.
Do I need an egg in the batter?
This version uses a simple flour–sugar–milk batter without egg, similar to many butter‑batter cobblers. Some recipes include an egg for a slightly more cake‑like texture, but it’s not required here.
Can I make this ahead?
You can assemble the strawberry mixture and cream cheese mixture a few hours ahead and keep them refrigerated. For best texture, mix the batter and assemble just before baking so the leavening works properly and the cobbler rises well.
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