Preparation Steps

• Preheat your oven to 375°F (190°C). Butter a 9x13 inch baking dish.
• In a large bowl, combine the sliced strawberries, 150g granulated sugar, cornstarch, and lemon juice. Toss to coat the strawberries evenly. Pour this mixture into the prepared baking dish.
• In a separate bowl, beat the softened cream cheese with 50g granulated sugar and vanilla extract until smooth and creamy. Dollop spoonfuls of the cream cheese mixture over the strawberry layer.
• In a medium bowl, whisk together the flour, 50g granulated sugar, baking powder, and salt.
• Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Pour in the milk and stir until just combined to form a soft dough. Do not overmix.
• Drop spoonfuls of the biscuit dough over the cream cheese and strawberry layers, spacing them out slightly. They will expand as they bake.
• Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.
• Let the cobbler cool for at least 15-20 minutes before serving. Serve warm, optionally with vanilla ice cream.