We had friends over for dinner and I figured it was the perfect excuse to test out a new dessert recipe. Since we have been getting such lovely strawberries the past month or so, I knew it had to include strawberries in some form or fashion. Off I went to my Pinterest boards to find something to try. I came up with three potential contenders, and ended up settling on Strawberry Cream Cheese Cobbler. (Don’t worry, the other two contenders will be made in due time, probably as their own “New Pinterest Recipe of the Week” over the next month or so.)
Now, since this is a Pinterest recipe, this obviously isn’t something of my own creation. This particular recipe came from Berks County News Reading Eagle Newspaper. You can find the original article and recipe here.
- 1/2 cup butter (1 stick, I used unsalted)
- 1 egg, lightly beaten
- 1 cup milk (I used whole milk)
- 1 cup all-purpose flour
- 1 cup sugar
- 2 tsps. baking powder (Make sure it hasn’t expired, since this is what makes the crust rise.)
- 1/2 tsp. salt
- 2 qts. strawberries (For me this equalled about 2.5 lbs., but you may use a little more or a little less. The original recipe called for removing the caps of the strawberries, but otherwise leaving them whole. Since I had some rather large strawberries I ended up quartering or halving them, and I think that worked out fine.)
- 4 oz. cream cheese (I used 4 oz. as a starting point, and sort of eyeballed it, putting teaspoon size dollops at semi-regular intervals over the strawberries.)
Preheat your oven to 350°F. Melt your butter and pour into a 9×13 baking dish. While the butter is melting, mix your egg, milk, flour, sugar, baking powder, and salt. Pour the batter directly into the baking dish with the melted butter, but do not mix them together.
Add your strawberries, as much as possible keeping them in an even, single layer (but don’t worry about a little overlap). Add chunks/spoonfuls of cream cheese on top of the strawberries.
Place the cobbler in your preheated oven and bake for approx. 45-50 minutes or until the top is golden and the edges are bubbling.
Tweaks and Overall Review:
Aside from what I mentioned above regarding the strawberries and the cream cheese, the only other tweak I had to make from the original recipe was an increase in the baking time. Since I am at a high altitude, I had to add about 15 minutes in order to get the golden crust, bringing my total bake time to about an hour.
In the end, though, the extra 15 minutes was well worth it. This was a delicious dessert for late spring/early summer. The crust is more cake-like, but gives a nice base to the cobbler. The flavor of the strawberries is really given a chance to shine, since the crust is not overly sweet and the cream cheese is a nice compliment, but not overpowering. Also, with such easy prep, this is definitely something I would consider making as a contribution to a potluck or similar event.