Go Back
+ servings

Strawberry and Raspberry Cardamom Biscuit Cobbler

Miniature flaky, buttery cardamom spiced biscuits layered on top of bubbling strawberries mixed with seedless raspberry jam. A perfect combination!
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Yield: 6 -8 servings


For the biscuits:

  • 2 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ tsp cardamom
  • 2 sticks unsalted butter cold and cubed
  • 1 cup buttermilk
  • 1 egg + a dash of water for egg wash
  • 2-3 tbsp turbinado sugar

For the filling:

  • 4 ½ cups fresh strawberries about 2 lbs, quartered
  • cup seedless raspberry jam
  • 1 tsp lemon zest
  • cup granulated sugar
  • 2 tbsp corn starch
  • ½ tsp kosher salt


  • Vanilla ice cream


  • Preheat your oven to 375℉.
  • To make the biscuits, in a large bowl combine the flour, baking powder, salt, and cardamom. Add in the butter and work with your hands or a pastry cutter until it's pea-sized. Pour in the buttermilk and mix until just combined.
  • Dump out onto a floured surface and work gently with your hands (not too much!) to a rectangle. Fold the two sides inward on top of each other, then roll out to 1 inch thick. Cut into square pieces 1 ½ inches big. Put into the fridge until ready to bake.
  • For the filling, in your 10" cast iron or baking dish, combine the quartered strawberries, raspberry jam, lemon zest, granulated sugar, corn starch, and salt. Mix to combine.
  • Take the biscuits out of the fridge and snuggle them on top of the strawberry mixture. They should all be touching!
  • In a small bowl, whisk together the egg and a dash of water. Brush on top of the biscuits and top them with a few tbsp of turbinado sugar.
  • Bake for 50-55 minutes until the berries are bubbling and the biscuits nice and golden brown.
  • Enjoy warm with vanilla ice cream!
Author: Haley
DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings