STRAWBERRY CHEESECAKE COBBLER

Preheat oven to 350F. Grease a 10” cast iron skillet with butter; set aside.
Melt the butter in a pan over medium heat on the stove, and continue to stir until it’s slightly browned and smells toasty.
Pour the butter into a large mixing bowl, and let it cool for 15 minutes.
While the butter cools, whisk together the flour, marine collagen peptides, baking powder, and salt in a small bowl; set aside.
In a separate bowl, combine the chopped strawberries with 1 tbsp sugar and set aside.
Once the butter has slightly cooled, add in the granulated sugar and vanilla, and whisk to combine.
Then, whisk in half of the dry ingredients, then the milk, and then the rest of the dry ingredients.
Pour the batter into the prepared skillet.
Scatter a handful of the chopped strawberries on top of the batter, then evenly disperse the cream cheese cubes throughout.
Top with the remaining chopped strawberries, and bake for 40-43 minutes.
Allow to cool for 30 minutes. 
Sprinkle it with powdered sugar and serve with vanilla ice cream if desired.
Enjoy!