Preparation Steps

• Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
• In a large bowl, combine the quartered strawberries, 0.5 cup sugar, cornstarch, and lemon zest. Toss gently to coat.
• In a separate bowl, beat together the softened cream cheese, 0.25 cup sugar, and vanilla extract until smooth.
• Spread the strawberry mixture evenly in the prepared baking dish. Dollop spoonfuls of the cream cheese mixture over the strawberries.
• To make the topping, whisk together the flour, 0.5 cup sugar, baking powder, and salt in a medium bowl.
• 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. Do not overmix.
• Crumble the topping evenly over the strawberry and cream cheese layers.
• Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
• Let the cobbler cool for at least 15 minutes before serving. Serve warm, optionally with ice cream or whipped cream.