Strawberry cobbler with a crisp crust, fluffy cake, gooey strawberries underneath, and dollops of molten cheesecake. It tastes like strawberries and cream! I will no longer make strawberry cobbler any other way. Everyone who tried it agreed that the dollops of cheesecake are a gamechanger. I used an old fashioned method to create the cobbler batter so it turns out so light and fluffy, and comes together in one bowl without an electric mixer and without cutting in cold butter. This is a staple on our table for strawberry season. But don't worry, you can also make it year round with frozen strawberries.
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🍓 Why you'll LOVE this recipe
- Strawberry filling with pools of molten cheesecake: Honestly I cannot make strawberry cobbler any other way now. It tastes like strawberries and cream and is the best thing ever.
- Fluffy and buttery vanilla cobbler cake topping: With an irrisistable crunchy crust on top.
- Easy strawberry cobbler: Despite this cobbler having three components (strawberry filling, cheesecake filling, and cobbler topping), it is quick and easy to put together and the strawberry filling gets mixed right in the baking pan!
- Old fashioned cobbler: An old fashioned cobbler means that the butter is melted and whisked into the topping, as opposed to rubbing cold butter into the flour for a more "biscuit" modern style topping. I prefer an old fashioned cobbler because it is way less fussy, comes together faster, and results in a light and fluffy topping with a crisp golden crust.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Strawberries: Fresh or frozen strawberries both work great. For a blueberry cheesecake cobbler version, check out my blueberry lemon cobbler that inspired this recipe.
- Melted butter: Old fashioned cobblers like this one utilize melted butter in the batter, making it much easier to mix the batter together, compared to rubbing cold butter into the dry ingredients. Plus, it makes for a crunchier crust and airier cake topping.
- Warm milk: The warm milk is curdled by the lemon juice or vinegar in the batter, creating a more flavorful and airier cake layer.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Baking powder: Not to be confused with baking soda, baking powder helps the batter rise in the oven creating a fluffy cake.
- Lemon juice: A squeeze of lemon over the strawberries creates a more flavorful strawberry filling.
- Cream cheese: Full fat, brick style cream cheese works the best, but you could also use low fat cream cheese if you prefer.
- Sour cream: Makes for a creamier cheesecake filling with more depth of flavor because of the added tang.
- Cornstarch: Used to thicken the strawberry filling. You could use arrowroot or potato starch if you prefer instead. I don't recommend using flour as the strawberry filling doesn't turn out clear.
👩🍳 How to make strawberry cobbler
Cobbler and cheesecake batter step by step
Step 1: In a large bowl, combine sugar, melted butter, lemon juice, warm milk, salt, and vanilla extract. Whisk together to combine.
Add flour and baking powder. Whisk until just combined. Set aside while you work on the rest.
Step 2: In a large bowl, whisk cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy.
Strawberry filling and assembly step by step
Step 1: Wash, dry, and remove the leaves from the strawberries. Cut the them in half. Place the strawberries into an 8" by 11" or similar sized oval baking dish.
Add lemon juice to the strawberries and mix well. Sprinkle sugar and cornstarch on top and mix until coated. Set aside some pieces of strawberries to top the cobbler with.
Step 2: Scoop cheesecake filling over the strawberries in the pan. Don't mix! You want distinct dollops.
Step 3: Scoop the cobbler batter over the strawberries and cheesecake.
Step 4: Sprinkle liberally with coarse demerara sugar. For crunch!
Step 5: Then, arrange the set aside strawberries on top.
Step 6: Bake for 40-45 minutes at 370F (190C). I recommend placing a larger tray underneath to catch any drippings so that you don't smoke up the oven. The filling should be bubbly and the top should be golden brown.
Remove from the oven and let cool for 10 minutes before digging in!
✔️ Expert cobbler tips
- Use a glass or ceramic pan: Metal pans, including cast iron, tend to give the strawberry filling a metallic aftertaste due to the acidity in the filling. To prevent this, I recommend using a glass or ceramic pan.
- Place a larger pan underneath the cobbler: This is to catch any drippings or overflow that might drip onto the bottom of the oven and smoke it up. Mine dripped a bit from the sides so I highly recommend using a pan underneath so that you don't set the smoke alarm off.
🥄 Storage
This strawberry cheesecake cobbler is best served right out of the oven. Warm cobbler is the best! You could also add a scoop of ice cream on top which would just put this cobbler over the edge.
If you have leftovers, cover the pan tightly and refrigerate for up to 3 days.
📖 Recipe FAQs
Of course, you may need to add about 5 extra minutes to the baking time
The toppings are what differentiates the three. Cobbler has a fluffy or flaky cake-like batter on top, crumble has shortbread crumbs on top, and crisp has a crispy oatmeal layer on top. I went into more depth between the differences in my blueberry lemon cobbler recipe.
You definitely could. Keep in mind that strawberries are one of the juicier i.e. watery berries. If you choose a different berry like raspberries, you could reduce the cornstarch by about ½ to 1 tablespoon. You could also adjust the sweetness to your liking.
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📖 Recipe
Strawberry Cobbler with Cream Cheese
Equipment
- 8” by 11” oval dish or any non-metal dish of similar size
Ingredients
Cobbler Batter
- ½ cup granulated sugar
- ½ cup unsalted butter melted
- 2 tablespoons lemon juice or apple cider vinegar
- ¾ cup warm milk
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 ⅓ cup all purpose flour 160g
- 1 tablespoon baking powder
Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
Strawberry Filling
- 35 oz strawberries 1 kg, fresh or frozen
- 1 tablespoon lemon juice freshly squeezed
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons coarse demerara sugar for sprinkling on top
Instructions
Cobbler Batter
- In a large bowl, combine sugar, melted butter, vinegar or lemon juice, warm milk, salt, and vanilla extract. Whisk together to combine.½ cup granulated sugar, ½ cup unsalted butter, 2 tablespoons lemon juice, ¾ cup warm milk, ¼ teaspoon sea salt, 1 teaspoon pure vanilla extract
- Add flour and baking powder. Whisk until just combined. Set aside while you work on the rest.1 ⅓ cup all purpose flour, 1 tablespoon baking powder
Cheesecake Filling
- In a large bowl, whisk cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy.8 oz cream cheese, ¼ cup granulated sugar, 2 tablespoons sour cream, 1 teaspoon pure vanilla extract
Strawberry Filling & Assembly
- Wash, dry, and remove the leaves from the strawberries. Cut the strawberries in half. You can quarter them if they're very large.35 oz strawberries
- Place the strawberries into an 8" by 11" or similar sized oval baking dish. If using frozen strawberries, place them immediately into the baking dish.
- Add lemon juice to the strawberries and mix well. Sprinkle sugar and cornstarch on top and mix until coated. Set aside some pieces of strawberries to top the cobbler with.1 tablespoon lemon juice, ⅓ cup granulated sugar, 3 tablespoons cornstarch
- Scoop cheesecake filling over the strawberries in the pan. Don't mix! You want distinct dollops.
- Scoop the cobbler batter over the strawberries and cheesecake. Sprinkle liberally with coarse demerara sugar for crunch. Then, arrange the set aside strawberries on top.2 tablespoons coarse demerara sugar
- Bake for 40-45 minutes at 370F (190C). I recommend placing a larger tray underneath to catch any drippings so that you don't smoke up the oven. The filling should be bubbly and the top should be golden brown.
- Remove from the oven and let cool for 10 minutes before digging in!
Video
Notes
- Use a glass or ceramic pan to prevent a metallic flavor.
- Place a larger pan underneath the cobbler to catch any drippings and prevent your oven from smoking up.
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