Springtime Cobbler


Strawberry Cream Cheese Cobbler

I got the idea to make this from a combination of thoughts, recipes and recent tastes.


I had peach cobbler for the first time at Make My Cake a couple of Sunday’s ago.  I learned that a cobbler differs from a pie in that the batter for the crust is either combined with the fruit filling or on top of it before baking; the result resembling a “cobble stone street”.

This is much easier than making a pie so being that I love baking uncomplicated delicious desserts, I knew I had to give this a try.

Organic strawberries happened to be on sale and although they are not the traditional fruit one would find in a cobbler, they can and have been used before.  (Pretty much any fresh fruit can be used in a cobbler.)  I found two recipes I really liked and combined them, making my own additions and adjustments.

While the final product was indeed delicious, I was looking for a crunchier crust.  Some further adjustments are required possibly in draining more of the liquid from the strawberries and in thickening the batter.  And in re-baking it I may incorporate the butter into the batter using the creaming technique and then spoon it over the top of the fruit.

So instead of the layers being:

Melted butter → batter → fruit → cream cheese.

I would layer it this way:

Fruit → cream cheese → batter.

It really is a science.  A science that produces deliciousness!

StrawCobb StrawCobb





Strawberry Cream Cheese Cobbler

Prepping the Strawberries

Slice, wash & drain strawberries; toss with two tablespoons of confectioners’ sugar and ½ teaspoon of lemon juice; let stand for 15 minutes.

Cream Cheese Topping

Add 8 ounces of softened cream cheese, 2 tablespoons of lemon curd (or 1 teaspoon of lemon juice), 2 tablespoons of confectioners’ sugar, and ½ teaspoon of vanilla to a food process and blend well.

Prepare the 9” x 13” Baking Pan

Add 1 stick of butter to the pan then put it in preheated oven for about 5 minutes until melted; set aside and allow to cool.


1 C flour
1/2 C sugar
1 t baking powder
¼ t salt

½ C milk
½ C plain yogurt
1 egg yolk
½ t vanilla
1 t lemon zest

Process:  combine dry ingredients in one bowl and wet in another; mix each separately very well; add the wet to the dry just to combine, careful not to over mix; add this mixture to the melted butter pan; add strawberries using a slotted spoon to reduce added liquid; pour the cream cheese mixture over the top; bake at 400 F for about 25-30 minutes.


Strawberry Cream Cheese Cobbler


The Best Undelivered Birthday Cake

Strawberry Cream Cake

Strawberry Cream Cake

It’s inevitable, some baked cakes will never reach their intended recipients.

After making the decision to cut into this beauty…


I have to say it was one of the best tasting cakes I ever had or made!

This Strawberry Cream cake was intended for my grand-daughter, Shaniya. Although she never actually got this cake due to unforeseen issues, I thought about her during the entire baking and tasting experiences.

And funny, would I have actually gotten a taste of it if I had delivered it? I bake cakes all the time and more often than not, the result is fantastic! So I resign myself to never tasting the cakes I give away since I know I can always make another.

I put so much time, effort and love into this cake during the preparation and I’m certain she felt the results.

Strawberry Cream Cake
Don’t worry, Shaniya, your second-take cake is in the works!

I shared this cake with colleagues at the New York Public Libray. Here are their comments:

“Oh, my goodness, it was good! The tart from the strawberry mixed so well with the creaminess of the cream; nice balance.”
“I don’t usually eat sweets, but this was good and not so sweet.”

Here’s the recipe.

Strawberry & Cream Cake (Birthday cake for Shaniya’s 7th birthday.)

Butter Cake

2 ½ sticks butter
2 C sugar
4 eggs
1 t vanilla
¾ t almond extract
2 ¼ C flour
¾ t baking powder
pinch of salt
¾ C milk

Process: cream butter and sugar together. Add eggs one at a time mixing well after each addition. Add vanilla, almond extract. In a separate bowl, mix flour, baking powder and salt. Add the flour mixture to the creamed butter and sugar alternating with the milk. Do not over mix. Pour into two prepared 8” round cake pans. Bake at 350 degrees F for about 40 minutes or when inserted toothpick comes out clean. After cooling, slice each layer evenly to create four layers.

Whipped Cream

12 oz of heavy whipping cream
1 ½ t vanilla
2 T confectioner’s sugar
Whip until stiff peaks form.

Whipped Cream Cheese Frosting (For top layer and sides only.)

4 oz low-fat cream cheese
4 T butter
¾ t vanilla
1/3 C confectioner’s sugar
½ C whipped cream
Process: mix first four ingredients until creamy then FOLD in the whipped cream.

Strawberry Puree

1 ½ C fresh strawberries rinsed and drained
juice of ½ lemon
¼ C confectioner’s sugar (taste for bitterness then add more sugar)
Process in food processor.

Strawberry Cream Cake Strawberry Cream Cake