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Thank God for Fridays….
Watch the How To Video Here:
Skillet Strawberry Cobbler with Cream Cheese Swirled Biscuits from Half Baked Harvest on Vimeo.
And more specifically, Fridays that include a warm skillet cobbler with spring strawberries and most definitely biscuits swirled with cream cheese. Just oh my gosh.
Now really. This is the best cobbler I have ever made. Granted it’s also probably the only (fruit) cobbler I’ve made (I made a broccoli cobbler when I first started the blog), but STILL, I promise it is so good.
And if you are wondering, the only reason this is my first cobbler is because of the whole chocolate always winning out over fruit thing that happens at our house. But my mom LOVED this cobbler, I will not lie though, she and I ate this for lunch…not dessert.
Also, I feel like this is 100% acceptable for breakfast as well. Swap some whole wheat flour for white flour and you may be even be able to go as far as saying healthy…
Ok, that may be a bit of a stretch, but you know I gotta try.
In complete honesty, as far as fruity desserts go, this has got to be my favorite. I am in love with this cobbler, everything from the biscuits down to the strawberries. The strawberries are probably my favorite part, because that’s just me and I am a fruit freak, but the biscuits are down right amazing as well.
It’s all about the cream cheese in these biscuits.
And on a completely different, completely random, note I have decide to get into the whole snapchat thing. While I was with my brother in Cali this week he taught me how to use it, and while I am still learning, I think it could be semi-fun. Plus, I am now spending all my procrastination time creeping around on snapchat. Like whoa, all of a sudden I realized that ten minutes had passed while I was cruising through people’s stories.
That’s when I freaked and decided that I should probably put the phone down and get back to work.
But anyway, if anyone is interested, I am now on snapchat, just search hbharvest (had to shorten the name… sorry if that’s confusing). I see using snapchat for sharing cooking “moments” and behind the scenes photography.
And maybe a snap or two of the goats. Oh the goats.
Actually, speaking of the goats, the family never ended up getting them last weekend, so now it’s looking like Saturday will be the day. I guess the weather was really snowy last weekend, and the roads were bad. No one felt like fighting the weather just to bring baby goats home to a new environment and the freezing snow.
And yeah, the snow, I can’t even talk about that.
Majorly depressed about the snow….
Anyway, the snapchat thing, I would definitely expect some goat footage, and possibly (hopefully) some horse snaps later in the summer!
Yeah!
So on to this skillet strawberry cobbler.
It is one of those recipes that I feel like everyone should have in their back pocket. It’s just so quick, easy and painless. Not to mention delicious and kind of a show stopper when placed on the table.
You really only dirty two dishes, which in my book is a huge selling point. The filling (the strawberry mixture) gets all mixed up in the skillet. No extra bowl needed. You don’t have to use a skillet either, a Pyrex pan will work as well, but I personally love the rusticness you achieve with a skillet. Maybe that’s weird, I don’t know, that’s just me.
The biscuits however, do require another bowl, but then that’s it. They literally are so easy to make and like I said before, those cream cheese swirls throughout the biscuits are maybe the best thing ever.
Like so flippin good.
Once you’ve got the biscuits made, just add them to the strawberries and bake away. Then the smells will pretty much torture you for the next 45 minutes or so. Once they have slightly cooled, you will want to immediately dig in. Like I’m talking fork in one hand, maybe even a spoonful of ice cream in the other.
Oh, and some cold milk somewhere in there too.
Skillet Strawberry Cobbler with Cream Cheese Swirled Biscuits.
Ingredients
- 5 cups fresh or frozen strawberries, hulled + halved if large, about 3 pounds
- 1/3 cup coconut sugar *, may sub brown sugar or granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla + one vanilla bean, seeds removed, optional
- teaspoon pinch of sea salt, about 1/4
Cream Cheese Biscuits
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 sticks (12 tablespoons) cold salted butted, shredded or cubed
- 3/4 cup buttermilk
- 1/4 cup honey
- 8 ounces cream cheese, cubed
Instructions
- Preheat the oven to 375 degrees F.
- Lightly rub an 11-12 inch cast iron skillet (or large pie plate) with a little softened butter or cooking spray. In the skillet, combine the strawberries, coconut sugar (use 1/2 cup if you prefer things a bit sweeter), lemon juice, vanilla, vanilla bean (if using) and a pinch of sea salt. Toss well to combine.
- In a large bowl, combine flour and baking powder. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk and honey and pour into the flour. Stir with a spoon until just combined, trying not to overmix. Use your hands if needed to bring the dough together. Fold in the cream cheese. Use a 1/4 cup measure to drop batter onto the strawberries or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Place the rounds on top of the cobbler. You will have leftover biscuit dough...bake this and eat with butter. SO GOOD.
- Bake the cobbler for 40-45 minutes or until the strawberries are bubbling and the biscuits lightly golden. Serve warm. Dust with powdered sugar and scoop of ice cream if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
No plates. No shame.
I always expect HBH recipes to be winners, but this one was seriously out of this world. We used turbinado sugar instead of coconut sugar on the strawberries, we didn’t add powdered sugar afterwards, and it was delicious even without the optional vanilla bean. The only thing I’ll change next time is to try doing more, smaller biscuits on top (or planning to split the biscuits in half). The portions were a bit too large for me after a meal. Otherwise, absolute perfection!
Amazing!! I am so happy to hear that you loved this recipe, Allie! xTieghan
I made this last night using a less fattening gluten free biscuit mix (added a bit of sugar). I halved the recipe because I only had half the strawberries. It was delicious! My only regret is that I didn’t have any vanilla ice cream on hand. I can see how it would compliment this dish. I drank a glass of milk with it instead, a slightly sad substitute. The next time I make it I will go full on with the recipe as it stands (and not eat much else that day, ha!), I couldn’t wait this time, so did what I could.
I love your recipes Tieghan, I’m a grandma and have considered myself a good cook. Your fresh take on things has been a boost. I even bought your cook book. Your pizzas are to die for, I now use your pizza dough recipe and who knew I could roll out the dough on parchment? A game changer for me! It’s no longer a time consuming, awkward experience for me- all the grand kids love and request pizza now.
Please don;t get sad about the people who criticize you, they are just noise in a noisy world. You are doing a wonderful job, keep up the good work.
-A Fan
Hi Paula! I am glad you enjoyed this recipe thank you for trying it! Also, so glad you’re loving the book! That is so amazing! Thank you so much for your kind words, really needed them today! xTieghan
Hi, this looks beautiful! This is probably a dumb question, but how do you add a vanilla bean (seeds removed) ? They are hard and dried, yes?!
HI! Yes, you split the bean in half and then use a sharp pairing knife to scrape the seeds out. How to linked below. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://www.thekitchn.com/how-to-use-a-vanilla-bean-181511
This looks delicious! Have you ever mixed the strawberries with rhubarb? If so how would you adjust the sugar? Thanks so much!
Hey Lori! I have not, but I think it would be great! I would add 2-4 more tablespoons to add more sweetness for the rhubarb. Let me know if you have questions. Hope you love this!
How does this work w/o any thickener- not too much juice? Would love to make this weekend.
Hey Terri! I have not had any issues with this been too soup, BUT it is on the soup side. If you like a thicker cobbler mix in 1-2 tablespoons flour or cornstarch with the fruit mix. Please let me know if you have questions. I hope love this recipe! 🙂
Exactly how much butter? Directions say sticks or tablespoons??? Thanks!
Hey! It is 1 1/2 sticks butter (12 tablespoons). Hope you love this!
I rarely push that ‘skip to recipe’ button since I absolutely love all of your beautiful photos! These swirly biscuits are now my fav! I’ll be baking them on their own drizzled in all sorts of scrumptious confections, marmalad’s, preserves, compotes, etc.
Awh I am really glad you like all of the photos! Thank you Sabell, I hope you love these biscuits!
Beautiful recipe! And where is that beautiful skillet from?!
Thanks so much, Hayley!!
I bought the skillet on Esty. Just search vintage skillets, they always have new ones! 🙂
Delicious and gorgeous oh how beautiful is summer fruit. I could eat this all to myself
Thank you so much, Tania!! Hope you had a great long weekend!!
Beautiful pictures, but the dessert itself makes me wanna storm the kitchen right now. Well done!
Thank you! Happy Memorial Day weekend!
A skillet strawberry cobbler sounds so good, but this?! This totally takes it up a notch!
Thank you so much, Katrina!! 🙂 Have a great Memorial Day weekend!
This brings back great memories of my mother–who also made great strawberry cobbler.
I was so lucky to grow up in a time that had many strawberry fields (real strawberries) not the store kind.
Thanks Nancy! I love that this brings back memories for you!! 🙂
Hope you have a great Memorial Day!
This sounds so good! Like, so good that I may have to go out and ridiculously expensive strawberries in the wintry weather just to have this! Also, that photo of the bowl of strawberries with the sunflower just peeking out the corner has got to be one of my favourite photos! Gorgeous!
THANK YOU!!! Hope you kind some strawberries! 🙂
You know I’m wild about strawberries and this is just the prettiest cobbler ever. Love those cream cheese biscuits!
Thank you so much, Laura!! I hope you have a great Memorial Day weekend!!
I don’t think I’ve ever seen such beautiful photos of food! I’m in awe… and this recipe! Oh my!
Awe!! THANK YOU!! 🙂
Have a great Memorial Day weekend!