Strawberry Raspberry Cobbler

Prep Time: 20 mins | Cook Time: 45 mins | Course: Dessert | Serves: 12

Summer strawberries and raspberries baked with heart-shaped buttermilk biscuits; oh yeah, they’ll feel the love. This berrylicious dish comes together fairly quickly and easily. Biscuits are inspired by Sally McKenney of Sallys Baking Addiction https://sallysbakingaddiction.com/berry-cobbler/  

4 cups strawberries, halved or quartered if large

12 oz raspberries

½ cup sugar

¼ cup cornstarch

1 Tbsp vanilla

3 Tbsp berry-flavored liqueur, optional

1 lemon, zested and juiced

Biscuit Topping:

1 ½ cups flour

⅓ cup sugar

1 ½ tsp baking powder

¼ tsp salt

6 Tbsp butter, cut into cubes

1 Tbsp lemon zest

½ cup buttermilk

1 tsp vanilla

1 Tbsp buttermilk

¼ cup raw or coarse sugar

Preheat the oven to 375*. Combine strawberries, raspberries, sugar, cornstarch, vanilla, berry-flavored liqueur (if using) and lemon zest and juice together in a large mixing bowl. Transfer to a 9.13 baking dish. 

In a food processor, layer flour, sugar, baking powder and salt together, pulse to distribute. Add in the butter and pulse until butter bits are small like a coarse meal. Add in the lemon zest, buttermilk and vanilla, pulse until the dough just comes together. Scrape the dough onto a lightly floured surface, mixing in any dry bits by hand, and roll into a rectangular shape with a rolling pin. Cut into hearts or grab handfulls of dough and stretch into cobblestone shapes and place ontop of the berries. Brush biscuits with buttermilk and sprinkle with raw sugar. Bake for 35-45 minutes. The biscuits will be golden brown and the berry mixture will be bubbly throughout.