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Strawberries & cream skillet cobbler Ingredients:

  • 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

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

  • 1/2 cup of 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 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 fruit is tender & bubbling, about 25 min...serve warm OR cold

  • Add scoop of vanilla ice cream and enjoy!

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