I enjoy this recipe because it is simple to put together and delivers big comfort with minimal effort. I like how the batter rises up around the strawberries as it bakes, creating that classic cobbler texture. It is perfect for sharing, easy to customize, and always feels special straight from the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 teaspoons melted salted butter 1 large egg 1 cup all-purpose flour 1 cup granulated sugar 1 cup milk 2 teaspoons baking powder 1 16-ounce bag fresh strawberries, cut 4 ounces cream cheese, cut into small pieces Chopped pecans, optional Turbinado sugar, optional
Directions
I start by preheating the oven to 350°F. I pour the melted butter into a 9 x 13 baking dish and spread it evenly across the bottom.
In a large bowl, I combine the flour, sugar, and baking powder. I stir the egg in a separate step, then add the egg and milk to the flour mixture and mix until smooth.
I carefully pour the batter over the melted butter in the baking dish and make sure not to stir it. I arrange the strawberries in a single layer on top of the batter, placing them cut-side down for the prettiest look.
I scatter the small pieces of cream cheese evenly over the strawberries. If I want extra crunch and sweetness, I sprinkle turbinado sugar over the top. I bake the cobbler for 40 to 45 minutes, until it is golden brown and has risen around the strawberries.
If I am adding chopped pecans, I sprinkle them over the cobbler about halfway through baking. Once done, I let it cool slightly before serving.
Servings and Timing
This cobbler makes about 12 servings. The total time is around 1 hour, including preparation and baking time.
Variations
I sometimes swap strawberries for blueberries, peaches, or a mix of berries depending on the season. When I want extra flavor, I add a pinch of cinnamon or vanilla to the batter. I also like serving it warm with a spoonful of whipped cream or vanilla ice cream.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven until warmed through.
FAQs
Can I use frozen strawberries?
I can use frozen strawberries, but I thaw and drain them first to avoid excess moisture.
Do I need to soften the cream cheese?
I find it easiest to cut the cream cheese into small pieces when it is slightly softened.
Why shouldn’t I stir the batter and butter?
I leave them unmixed because this creates the classic cobbler texture as it bakes.
Can I reduce the sweetness?
I sometimes reduce the sugar slightly if my strawberries are very sweet.
Is this cobbler best served warm or cold?
I prefer it warm, but it is still delicious chilled straight from the fridge.
Conclusion
I love how this strawberry cream cheese cobbler turns simple ingredients into a cozy, crowd-pleasing dessert. Whenever I want something warm, fruity, and comforting, this is a recipe I always enjoy baking and sharing.
This keto strawberry cream cheese cobbler is sweet, buttery, and packed with juicy berries—perfect for a low-carb dessert that doesn’t skimp on comfort.
Author:Sarah
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
8 teaspoons melted salted butter
1 large egg
1 cup all-purpose flour (substitute almond flour or keto flour for keto version)
1 cup granulated sugar (use keto-friendly sweetener, like erythritol or monk fruit)
1 cup milk (use unsweetened almond milk or heavy cream for keto version)
2 teaspoons baking powder
1 (16-ounce) bag cut fresh strawberries
4 oz cream cheese, cut into small cubes
Optional Toppings:
⅛ cup turbinado sugar (skip or use keto sweetener crystals for keto)
Chopped pecans (for added crunch)
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C).
Melt Butter: Pour melted butter into a 9×13-inch baking dish.
Make Batter: In a large bowl, mix flour (or almond/keto flour), keto sweetener, and baking powder.
Add Wet Ingredients: Whisk in the egg and milk (or keto alternative). Stir until well combined.
Layer Batter: Pour the batter over the melted butter in the dish—do not mix.
Add Strawberries: Layer strawberries over the batter, cut side down for best appearance.
Add Cream Cheese: Evenly scatter the cream cheese cubes over the strawberries.
Optional Toppings: Sprinkle with turbinado sugar (or alternative) and/or chopped pecans halfway through baking for added texture.
Bake: Bake for 40–45 minutes, until golden brown and the cobbler has risen around the fruit.
Serve: Let cool slightly and enjoy warm or at room temperature.
Notes
To keep this truly keto, use almond flour, keto sweetener, and unsweetened almond milk or cream.
Don’t mix the batter once poured—this is key to achieving the cobbler’s layered texture.
Store leftovers covered in the refrigerator for up to 3 days.
