Strawberry Burrata Pull-Apart Bread with Creamy Filling

Tear-and-Share Strawberry Burrata Pull-Apart Bread – An Easy Sweet Treat for Brunch or Dessert

In just about an hour, you can pull together this showstopping tear-and-share bread that combines juicy strawberries, creamy burrata, and soft, buttery dough. It is the kind of recipe that feels special enough for a holiday brunch but simple enough for a lazy weekend morning. The contrast between the warm, melted cheese and the sweet-tart berries creates a flavor that lingers in the best way.

I first stumbled onto this combination while wandering through a tiny bakery in Bologna, where they tucked fresh strawberries into a warm cheese bread. That memory stuck with me, and this pull-apart version is my tribute to that accidental discovery. It is one of those recipes that looks complicated but comes together with almost no fuss.

Why You’ll Love This Recipe

• It bakes in under 40 minutes, so you get that warm, gooey payoff fast
• The burrata stays creamy and soft, creating a luscious contrast with the bread
• Fresh strawberries add natural sweetness without being cloying
• It pulls apart beautifully, making it perfect for sharing with family or guests
• There is something deeply comforting about tearing into warm bread with melted cheese and fruit

Ingredients

• 1 can (16 oz) refrigerated biscuit dough (8 count), or 1 lb homemade pizza dough
• 8 oz burrata cheese, drained and torn into small pieces
• 1 cup fresh strawberries, hulled and thinly sliced
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1 tablespoon turbinado sugar (optional, for topping)
• Pinch of flaky sea salt
• Fresh basil leaves for garnish (optional)

Instructions

• Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or cast-iron skillet lightly with butter.
• In a small bowl, toss the sliced strawberries with granulated sugar and vanilla extract. Let them sit for 5 minutes to release some juice.
• If using biscuit dough, separate each biscuit and cut each one in half horizontally, creating thin rounds. If using pizza dough, roll it out to about 1/4-inch thickness and cut into 16 rough squares.
• Place a small piece of burrata and a few strawberry slices onto half of the dough pieces. Top with the remaining dough pieces to form mini sandwiches.
• Arrange the stuffed dough pieces in the prepared pan, overlapping slightly to fill the pan completely. They will puff and merge as they bake.
• Brush the tops with melted butter and sprinkle with turbinado sugar and a pinch of flaky sea salt.
• Bake for 25 to 30 minutes, until the bread is golden brown and the filling is bubbly. Let it cool in the pan for 5 minutes before serving.
• Top with fresh basil leaves if desired, and serve warm so the cheese stays stretchy.

Pro Tips

• Pat the strawberry slices dry with a paper towel after tossing them in sugar. This prevents the dough from turning soggy during baking.
• Use room-temperature burrata. Cold cheese will not melt evenly and can leave the center of the bread undercooked.
• If you want extra browning, place the pan on the lowest oven rack for the last 5 minutes of baking.
• Do not overfill the dough pockets. Too much filling will leak out and make the bread greasy instead of fluffy.
• Let the bread rest for exactly 5 minutes after baking. Any longer and the cheese sets, any shorter and it is too hot to handle safely.

Variations

• Swap strawberries for raspberries or sliced peaches when they are in season for a different fruit profile.
• Add a drizzle of balsamic glaze right before serving for a tangy finish that cuts through the richness.
• Use mozzarella instead of burrata if you want a firmer, less creamy texture that still melts beautifully.
• Sprinkle chopped pistachios or slivered almonds over the top before baking for a crunchy contrast.

Frequently Asked Questions

• Can I use frozen strawberries? Yes, but thaw and drain them well first, then pat dry. Excess moisture will make the dough gummy.
• Can I make this ahead of time? It is best served warm and fresh. However, you can assemble the pan up to 2 hours ahead and keep it covered in the fridge, then bake just before serving.
• What if I don’t have burrata? Fresh mozzarella works fine, though it will be less creamy. You can also use ricotta for a similar soft texture.
• How do I store leftovers? Keep covered in the fridge for up to 2 days. Reheat in a 350°F oven for 8 to 10 minutes to bring back the texture.
• Can I use homemade dough? Absolutely. Any soft, enriched dough like brioche or challah works beautifully here.
• My bread came out soggy on the bottom. What went wrong? The strawberries likely released too much liquid. Pat them drier next time, or roast them briefly before adding to the dough.

More Recipes You’ll Love

• Strawberry Icebox Cake No Bake
• Strawberry Cheesecake Dump Cake
• Strawberry Cream Cheese Muffins
• Pull Apart Sun Dried Tomato Mozzarella Bread
• Pickle Dip Puff Pastry Cups

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.