Hand-Selected Recipes and Stories Straight to Your Inbox

RECIPES  /  DESSERT  /  VIRGINIA WILLIS' STRAWBERRIES AND CREAM COBBLER  /  PRINT

Virginia Willis' Strawberries and Cream Cobbler

Serves: 8 to 10
Hands On Time: 
Total Time: 

Ingredients

4 ounces cream cheese, at room temperature
3/4 cup plus 2 tablespoons sugar
1 vanilla bean, split and scraped
1/2 cup (1 stick) unsalted butter
4 cups fresh strawberries, hulled and halved
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of fine sea salt
1 cup whole milk
Clotted cream, whipped cream, or ice cream, for serving, optional 

Instructions

Heat the oven to 350 degrees.

In a small bowl, combine the cream cheese, 2 tablespoons of the sugar and the vanilla bean seeds. Using a rubber spatula, stir until completely smooth.

Place the butter in a large cast iron skillet or ovenproof baking dish. Bake until the butter is lightly brown, 8 to 10 minutes.

Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. Stir in the milk and the remaining 3/4 cup sugar. Remove the skillet from the oven and carefully pour the browned butter into the batter; stir to combine.

Pour the batter all at once into the skillet, then scatter the strawberries over the batter. Quickly dot the top of the cobbler with the cream cheese mixture. Pop it in the oven and bake until the top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve, hot, warm or at room temperature with whipped cream, clotted cream or ice cream, if desired.

Photo: Virginia Willis


the southern
kitchen difference