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Home » Desserts » Strawberry Dump Cobbler

Strawberry Dump Cobbler

June 24, 2014 by Judith Hannemann

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Strawberry Dump Cobbler | bakeatmidnite.com | #fruitcobbler #strawberries #desserts
Strawberry Dump Cobbler

Nothing says summer like a fruit cobbler made with strawberries!  Super easy to make with a hint of cheesecake!

I found this recipe on a small group I belong to on Facebook. It was just in a comment someone made, without a photo or saying where they got it.  I have to say it sounded delicious.

Strawberry Dump Cobbler | bakeatmidnite.com | #fruitcobbler #strawberries #desserts
Reminiscent of a cheesecake

First of all, I was a bit dubious about making it because it appeared, well TOO easy, but as my mother always used to say–even if something didn’t turn out as it should, it was all good food and should taste good.

With respects to my mother, I tried this and it DID come out as it was supposed to–it resembled a fruit cobbler first of all–and all the batter was cooked.  I caution you, it’s a very thin and watery batter PLUS you pour it over melted butter which will make you even more dubious, but trust me, it WORKS and tastes DELICIOUS.

Strawberry Dump Cobbler | bakeatmidnite.com | #fruitcobbler #strawberries #desserts
Perfect summer dessert

The recipe ingredients are given just as the group member gave it.  I, however, made the directions a bit more understandable and in a more logical order.

I haven’t seen strawberries sold in “quarts” for a while.  All I see are 16 oz. packages.  If memory serves me correctly, 2 quarts of strawberries seemed to be more than what is sold in the 16 oz. package.  I only used one of those packages here, but I think it could use MORE so I’d advise using 1 1/2 or 2 of these pound containers.

Strawberry Dump Cobbler | bakeatmidnite.com | #fruitcobbler #strawberries #desserts
Rich and creamy

 

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Strawberry Dump Cobbler

Nothing says summer like a fruit cobbler made with strawberries!  Super easy to make with a hint of cheesecake!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: desserts
Cuisine: American
Keyword: fruit cobbler, strawberries
Servings: 6
Calories: 543kcal
Author: Judith Hannemann

Ingredients

  • 2 quarts fresh strawberries washed & hulled
  • 1/2 cup 1 stick butter
  • 1 egg lightly beaten
  • 1 cup flour
  • 1 cup sugar
  • 1 cup milk
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 oz cream cheese cut in small pieces

Instructions

  • Preheat oven to 350 degrees F.
  • Melt butter and pour into a 13 x 9-inch baking pan.
  • Mix egg, flour, sugar, milk, baking powder and salt. Pour on top of butter but do not mix.
  • Place strawberries in a single layer across top. If some berries are very large, cut them in half.
  • Distribute cream cheese pieces evenly over top.
  • Bake at 350 degrees F for 40-45 minutes, or until top is golden brown.

Nutrition

Serving: 1person | Calories: 543kcal | Carbohydrates: 77g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 423mg | Potassium: 729mg | Fiber: 7g | Sugar: 51g | Vitamin A: 870IU | Vitamin C: 185mg | Calcium: 184mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Strawberry Dump Cobbler | bakeatmidnite.com | #fruitcobbler #strawberries #desserts
Strawberry Dump Cobbler

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Desserts Tagged With: cheesecake, desserts, fruit cobbler, strawberries

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Comments

  1. Brandy says

    June 25, 2014 at 2:44 pm

    Thanks for this recipe it looks so yummy. I always buy Strawberries by the flat at our Farmers Market and just freeze them, I am always looking for new ways to use them.

  2. Judith Hanneman says

    June 25, 2014 at 3:34 pm

    I have several more fresh strawberry recipes coming up in the next couple of weeks Brandy…I'm on a strawberry kick right now and still have some frozen from last season.

  3. Pamela Downs says

    June 6, 2015 at 6:28 pm

    Can you leave out the cream cheese?

  4. Judith Hanneman says

    June 6, 2015 at 6:45 pm

    You can try Pamela, but it probably won't taste as good.

  5. Amanda R says

    June 6, 2015 at 7:58 pm

    Would this recipe half easily?

  6. Herrick9 says

    June 6, 2015 at 8:16 pm

    This has got "GUY" desert written all over the ingredients…Might have some potential for Blueberries too maybe?

  7. Judith Hanneman says

    June 6, 2015 at 8:29 pm

    Will half fine Amanda. For the egg, use either the yolk or the white for 1/2 an egg. Better to use the yolk and save the white as it keeps better (you can even freeze it).

  8. Judith Hanneman says

    June 6, 2015 at 8:29 pm

    This would be fantastic with blueberries Herrick!

  9. Rhonda Hagen says

    June 8, 2015 at 8:12 pm

    Just put one in the oven cant wait to see and taste it.It was fun to make and very easy but Im not going to tell my husband that!

  10. Judith Hanneman says

    June 8, 2015 at 8:27 pm

    This is so good, he'll think you slaved over a hot stove for hours!!! Your secret's safe with me 😉

  11. Lisa Brooks says

    June 27, 2015 at 11:01 am

    Is 2 quarts of strawberries correct? Seems like an awful lot for a 13×9 pan and then only 4 oz cream cheese

  12. Judith Hanneman says

    June 27, 2015 at 11:05 am

    The amounts are correct.

  13. Lisa Brooks says

    June 28, 2015 at 1:44 pm

    TY! 🙂

  14. Isom says

    July 9, 2015 at 6:44 pm

    Does the melted butter end up mixing into the batter when it's baked since it's not stirred up beforehand? Or are there any tiny pools of butter showing after it's cooled?

    And do you think this would still work with strawberries (or blueberries) from the freezer, or would the whole thing turn into a soggy mush? Fresh berries aren't always that easy to get.

    Hope you don't mind me asking all these questions!
    Jude

  15. Judith Hanneman says

    July 9, 2015 at 6:51 pm

    Don't mind the questions at all! I made this with fresh strawberries, but I don't think you'll have any problems using whole frozen ones–just frozen berries, not the kind they put up with sugar. I'd thaw them then put them on paper towels to soak up some liquid. Not sure of the success you'd have with frozen blueberries, though. They seem to get very juicy from freezing where strawberries really don't.

    The "cakey" part is like a dump cake in actuality. I didn't have any butter in big pools–it more or less worked its way into the batter.

  16. Isom says

    July 9, 2015 at 7:47 pm

    Thanks for such a quick answer, Judith! I freeze my own fruit and my blueberries are way less juicy thawed than my strawberries. Might have to do with tiny fruit freezing faster than bigger fruit since freezer plants can freeze things fast since their facilities get much lower temperatures than home freezers.

    I'll be giving this a try as soon as my stomach settles. I think I picked up a bug when I asked for a drink of water at one shop. It was HOT and i forgot to bring water eith me. They gave me water on a glass, not a paper cup like I expected. This is the very first time I've ever had a stomach bug – no cramps but staying close to bathroom!

    Now I'm going to check out what else you've got in your food blog 'cause you're so sweet to answer so quickly. I'm not a big sweets eater – my favourite foods are Asian – but I can't cook Asian every day (though I'd like to)! 😉

    Jude

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