Summer and the Fourth of July is Strawberry Shortcake season. But making individual shortcakes for a crowd can be a bit tedious. So I combined two of my favorite summer dessert to make an easy and delicious dessert. I also threw some blueberries into the mix because how can you resist adding more berries? The biscuity yet sweet topping and the gooey sweet berries will definitely make you the hit of any summer party. Make sure to clean all of your berries before you start. Any you can use any berries you have on hand. Raspberries or blackberries would be great in this!
Toss the berries with sugar and cornstarch. This will make them gooey and delicious and will thicken the filling.
Place the dry ingredients in to a food processor.
Add the wet ingredients to form a dough. You are now ready for assembly.
Layer the berries on the bottom, making sure to get all of the sugar and cornstarch into baking dish. Then gently spoon the biscuit mixture over the berries.
Strawberry Shortcake Cobbler
Serves: 6 Prep: 20 min Cook: 55 min
- FOR THE FILLING:
- 2 pounds Fresh Strawberries, Hulled And Halved
- 1 pound Blueberries
- ¼ cups Granulated Sugar
- ¼ cups Cornstarch
- FOR THE SHORTCAKE:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ cups Sugar
- 3 Tablespoons Cold Butter, Cut Into Small Cubes
- 1-½ cup Non-fat Plain Greek Yogurt
- 2 Tablespoons Low Fat Milk (1%)
- 1 Tablespoon Granulated Sugar (or As Desired For Sprinkling On Top)
Preheat oven to 375 F. In a large bowl, mix berries, sugar and cornstarch. Pour into an 8×8-inch baking dish. Set aside.
Make the shortcake: Combine the dry ingredients in a large bowl. Pour the dry ingredients into a food processor and add butter cubes. Process until butter is evenly incorporated and the flour has a grainy texture. Pour it back into the bowl.
Add the yogurt and milk. Mix and combine until a rough dough forms. Place dough evenly on top of the berry mixture. Sprinkle the remaining sugar on top of the dough. Cover tightly with foil.
Put the covered dish into the oven and bake for 40 minutes. Berries should be bubbling. Remove foil and bake for another 25 minutes or until dough is evenly golden brown and shortcake is done.