The perfect union of buttery, flaky biscuits and a saucy, jam-like strawberry bourbon filling, this cobbler is a must-bake for spring. Every bite is infused with sweet-tart berries and the warming hint of bourbon, topped with dreamy layers of cream cheese-laced biscuit dough. It’s the kind of dessert that fills the kitchen with the scent of springtime and makes you feel like you’re wrapped in a cozy blanket.
Whether you serve it at a brunch with whipped cream or as an evening treat with a scoop of vanilla ice cream, this dish is irresistibly nostalgic and charmingly Southern. It’s the perfect finale to any spring gathering—or a sweet excuse to bake on a rainy afternoon. And if you don’t have fresh strawberries, no worries—frozen work like a dream.
Full Recipe:
For the Biscuits:
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3 1/2 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1/4 teaspoon kosher salt
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2 sticks (16 tablespoons) cold salted butter, cubed
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1 cup buttermilk
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4 ounces cold cream cheese, sliced into 3 slices
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Coarse sugar, for sprinkling (optional)
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Melted butter, for brushing
For the Strawberry Filling:
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6 cups fresh or frozen strawberries, sliced (about 3 pounds)
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1/4–1/3 cup honey
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1 tablespoon cornstarch
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3 tablespoons bourbon (optional but recommended)
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2 tablespoons fresh lemon juice
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2 teaspoons vanilla extract
Directions:
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Preheat oven to 400°F (200°C).
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In a food processor, combine flour, baking powder, salt, and cold butter. Pulse until the mixture forms pea-sized crumbs.
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Add buttermilk and pulse just until a shaggy dough forms (it should look a bit dry).
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Turn dough onto a floured surface and pat into a 1-inch thick square. Cut into 4 equal pieces. Place a slice of cream cheese on three pieces, gently flattening. Stack those three, then top with the fourth piece (no cream cheese). Flatten the stack slightly, roll into a 1-inch thick rectangle, and cut into 12 biscuits.
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Transfer the biscuits to a parchment-lined baking sheet and freeze for 10 minutes.
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Meanwhile, in an 11–12-inch oven-safe skillet over high heat, combine half of the strawberries and the honey. Cook for 5–10 minutes, until bubbling.
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Remove from heat and stir in the remaining strawberries, cornstarch, bourbon (if using), lemon juice, and vanilla. Toss to coat evenly.
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Remove biscuits from freezer, brush tops with melted butter, and sprinkle with coarse sugar.
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Arrange biscuits over strawberry mixture. Set the skillet on a baking sheet and bake for 35–40 minutes, or until biscuits are golden and filling is bubbling.
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Cool slightly and serve warm with vanilla ice cream or whipped cream.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 606 kcal | Servings: 8 servings
A Southern Classic with a Boozy Twist
When you think of cobbler, what comes to mind? Comfort, tradition, and the irresistible aroma of baked fruit wafting through the kitchen. The Skillet Strawberry Bourbon Cobbler with Layered Cream Cheese Biscuits takes this timeless dessert and gives it a gourmet makeover. While the flavors are deeply rooted in Southern charm, the twist of bourbon and the magic of cream cheese-layered biscuits elevate it into a next-level dessert experience.
This is not your average cobbler. It’s jammy, sweet, slightly boozy, and topped with biscuits that are tender, flaky, and golden brown with just the right crunch on top. Whether you’re serving it warm from the oven with a scoop of vanilla ice cream or enjoying a leftover slice at brunch, this dish delivers big flavor and lots of heart.
The Inspiration Behind the Recipe
The idea for this cobbler comes from the abundance of strawberries that flood markets in spring and early summer. But more than just using fresh fruit, this recipe was created with a desire to fix what often feels like missing in traditional cobblers—an unbalanced sauce and underwhelming topping.
Most cobblers either end up with too much liquid or not enough flavor, and the biscuit topping can often be too dry or flat. This recipe solves both of those problems beautifully. It offers a deeply flavorful, thick-yet-silky filling and a biscuit topping that’s as show-stopping in texture as it is in taste.
The bourbon was introduced not just for flair, but because it genuinely enhances the strawberry flavor, giving it complexity and depth. This isn’t about making it taste like alcohol; it’s about unlocking a warmth and richness that sugar alone can’t provide.
What Makes the Filling So Special
The filling is where this cobbler truly shines. It’s a carefully crafted combination of strawberries (fresh or frozen, depending on the season), honey for a natural sweetness, fresh lemon juice for brightness, vanilla for warmth, and a generous splash of bourbon for that southern flair.
What really sets this filling apart is the method. Instead of tossing everything into a dish and hoping for the best, the strawberries are cooked in stages. Half of them are simmered down first to create a thick, jammy base. This step enhances the fruit’s natural sugars and intensifies the flavor, giving you that luscious, spoonable filling that clings to the biscuits rather than turning into a soupy mess.
Once the first batch of berries breaks down and releases its juices, the rest of the ingredients—including the remaining raw strawberries—are added. This mix of cooked and uncooked fruit results in a beautifully balanced texture: saucy but not runny, fresh but not raw. You get both bite and softness, sweetness and zing, all in one pan.
Layered Cream Cheese Biscuits: The Game Changer
Now let’s talk biscuits. Flaky, buttery, golden brown on top and tender in the middle—these biscuits are so good they could be a recipe all their own. But paired with the cobbler filling, they become utterly irresistible.
The magic is in the technique. Rather than dropping simple dough on top, the biscuit dough is carefully layered—almost laminated like croissant dough. The dough is cut, stacked with slices of cold cream cheese between the layers, rolled again, and then cut into individual biscuits.
This layering method creates visible, lofty layers that puff up beautifully in the oven. The cream cheese melts into the dough, creating pockets of creamy tang that complement the sweet strawberry filling perfectly.
Just before baking, the biscuit tops are brushed with butter and sprinkled with coarse sugar, which adds a light crunch and a beautiful golden finish once baked.
A Skillet Bake for the Ultimate Texture
One of the standout features of this recipe is that it’s baked in a skillet, preferably cast iron. Not only does this make for a gorgeous presentation (think rustic and cozy), but it also ensures that the heat is evenly distributed.
The skillet helps the fruit filling bubble up around the edges while the biscuits cook evenly from both the bottom and the top. It also gives you those delicious caramelized fruit bits along the sides—arguably one of the best parts of any baked fruit dessert.
For those who don’t have a skillet, no worries. This cobbler can also be baked in a 9×13-inch dish or an 8×8 if you’re making a smaller batch. The key is to ensure the dish is oven-safe and deep enough to contain the bubbling filling.
Serving and Storage Tips
This cobbler is best served warm, fresh out of the oven with a scoop of vanilla ice cream. The cold cream against the hot fruit and warm biscuits is pure perfection. However, it also holds up beautifully at room temperature or even chilled, especially the next day when the flavors have had time to meld.
To make it ahead of time, you can fully bake the cobbler and store it in the fridge for up to 2 days. When you’re ready to serve, just warm it in a 300°F oven for 10-15 minutes or pop a slice into the microwave.
If you’re hosting brunch, this cobbler also doubles as a sweet addition to your breakfast spread. Serve it alongside coffee or mimosas for a crowd-pleasing treat that feels both indulgent and homemade.
Customizations and Variations
While strawberries and bourbon are the stars of this version, the recipe is flexible and invites creativity.
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Berry Mix: You can easily swap or combine strawberries with other berries like blueberries, raspberries, or blackberries.
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Alcohol-Free: Omit the bourbon for a kid-friendly version. A splash of orange juice or apple cider can add a similar depth.
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Gluten-Free: Substitute the flour with a 1:1 gluten-free flour blend. Make sure the biscuits don’t get too wet or too dry—gluten-free flours vary in absorbency.
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Add-ins: Want a nutty crunch? Add some toasted almonds or pecans on top before baking.
This recipe is also a fantastic base for experimenting with seasonal fruits like peaches, cherries, or even apples in the fall.
Why You’ll Make This Again and Again
This dish checks all the boxes. It’s:
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Easy to prepare
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Impressive to serve
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Deeply comforting and nostalgic
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Packed with layered flavors and textures
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Customizable to the season and your pantry
Whether you’re looking to impress dinner guests, bring something special to a potluck, or treat your family to a weekend dessert, this cobbler rises to the occasion.
And let’s not forget the biscuits—those cream cheese biscuits will have you dreaming up all sorts of new ways to use them.
Conclusion: A Dessert That’s Worth the Hype
The Skillet Strawberry Bourbon Cobbler with Layered Cream Cheese Biscuits is more than just a dessert—it’s an experience. It blends rustic charm with refined technique, using thoughtful layering and cooking methods to bring out the best in simple ingredients.
It captures the feeling of early spring and southern kitchens, of cozy moments and homemade love. And it proves that with a little creativity and a few secret techniques, a classic dessert can be transformed into something truly unforgettable.
Whether it’s your first time making cobbler or you’re a seasoned baker looking for something fresh, this recipe is a delicious way to celebrate the season’s best fruit—with a buttery, boozy twist you’ll crave all year long.