This Strawberries & Cream Skillet Cobbler is made in a cast-iron skillet, and has all the flavor you love and expect from a cobbler. Delicious fresh strawberries are amazing with the crumbly dough topping. Give this a try today – you can even sub in different fruits like apple or peaches if you desire.
For the Strawberries and Cream Filling
- 6 cups strawberries, cut into halves or fourths
- 6 tablespoons sugar, divided
- 2 tablespoons flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 oz cream cheese, cut into small cubes
- 3 tablespoons heavy whipping cream
For the Biscuit Topping
- ¾ cup all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 teaspoons sugar, divided
- 2 tablespoons cold butter, cut into small pieces
- ½ cup buttermilk
Combine the strawberries with 4 tablespoons of the sugar, flour, lemon juice, and vanilla in a 9- or 10-inch cast iron skillet.
Stir to coat, then let sit until the strawberries have started to release their juices, about 30 minutes.
Preheat the oven to 400F.
In a bowl, beat together the cream cheese and the remaining 2 tablespoons of sugar until smooth.
Beat in the cream, 1 tablespoon at a time.
Drop the cream cheese mixture over the strawberry mixture by tablespoons.
Use a spoon or spatula to try to spread the cream cheese mixture into a thin layer over the top of the strawberries.
In a bowl, mix together the flour, baking powder, baking soda, salt and 3 teaspoons of the sugar. Cut in the butter with a pastry cutter or a fork until it resembles coarse crumbs. Add in the buttermilk and stir just until moistened – do not overmix. Add more buttermilk if the mixture is too dry.
Drop rounded tablespoons of the topping over the strawberries and cream mixture. Sprinkle the remaining 2 teaspoons of sugar over the top.
Bake until the fruit is tender and bubbling, about 25 minutes. Serve warm or cold.
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