A warm and comforting dessert combining juicy strawberries, creamy cheesecake pockets, and a soft golden cobbler topping.

4 cups fresh strawberries

1/2 cup granulated sugar

1 tbsp cornstarch

1 tsp lemon juice

1 tsp vanilla extract

8 oz cream cheese, softened

1/4 cup granulated sugar

1 tsp vanilla extract

1 cup all-purpose flour

1/3 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

1/2 cup milk

1/4 cup unsalted butter, melted

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Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
In a bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss well and spread into the baking dish.
In another bowl, beat cream cheese, sugar, and vanilla extract until smooth. Dollop over the strawberry mixture.
In a separate bowl, mix flour, sugar, baking powder, salt, milk, and melted butter until just combined.
Spoon the batter over the fruit and cream cheese layer, covering most of the surface.
Bake for 35–40 minutes until golden on top and bubbling around the edges.
Let cool slightly before serving.

You can substitute strawberries with blueberries, raspberries, or a mixed berry blend.

Add a pinch of cinnamon or almond extract for extra flavor.

Sprinkle brown sugar on top before baking for a crunchy finish.

Use gluten-free flour to make this recipe gluten-free.

Store leftovers in the refrigerator for up to 3 days.

Reheat in the oven for best texture or microwave for convenience.