• Preheat your oven to 400 degrees 
• Lightly grease a 10” oven safe skillet or pie dish

Make the biscuits...

• In a large bowl, whisk 1 cup of cake flour with 1 cup of all purpose flour, 1 1/2 teaspoons of baking powder and 2 tablespoons of granulated sugar 
• Add 1/2 cup of cold, shredded butter and use a pastry cutter or stiff fork to work the butter into the dry ingredients until the butter is broken down into small pieces 
• Add 3/4 cup of cold buttermilk and mix until just combined 
• Transfer the shaggy dough onto a lightly floured surface, fold a few times and shape into a square 
• Cut the square in even quarters, top 3 of the quarters with slices of cream cheese and then stack the 3 quarters placing the final biscuit quarter on top 
• Press the dough down back into a large square about an inch thick
• Use a sharp knife or pastry cutter to cut the dough into biscuits and transfer them into the freezer while you prepare the strawberries 

Prep the strawberries...

• Wash 3 pounds of strawberries, removed the stems and cut into halves
• Toss the strawberries with 1/3 cup of granulated sugar, 2 tablespoons of fresh lemon juice, 1 tablespoon of cornstarch, 2 teaspoons of vanilla extract and 1/4 teaspoon of salt and transfer into the greased skillet 

Assemble the cobbler...

• Place the chilled biscuits over the strawberries and optionally brush the biscuits with buttermilk and sprinkle with coarse grained sugar
• Bake uncovered in a 400 degree oven for 30-35 minutes or until the biscuits are puffed and lightly golden brown 
• Garnish with ice cream or whipped cream