Cobblers are a recipe that many of us appreciate and we may find that we are making different types of cobbler on a regular basis. Perhaps you have tried peach cobbler or apple cobbler in the past but once you try this strawberry cream skillet copper, you will have your new go to recipe. It is not only delicious, it is just unusual enough to be very popular.
You often hear a lot about one pan dinners and how easy it is to make them for your family. This cobbler cooks up in a cast-iron skillet and it doesn’t get much easier than that. Between the delicious taste of the fresh strawberries and the crumbly toppings that are put on top, it is sure to be popular in your household. Try this one for an after dinner treat tonight.
Ingredients:
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
Directions:
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.