We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Shortcake Cobbler
Summer 2025
Shortcake made with a biscuit is one of the true joys of summer, and this cobbler brings it all together in one dish with ease. The fruit filling is made to be loose and saucy, ready to be sopped up by the biscuit topping. When rolling out this dough, use up every single scrap that you have. It doesn’t have to be perfect, as the shortcakes will rise beautifully overtop of the bubbling fruit below.
Serves 6 to 8
FILLING
Softened butter for greasing pan
6 cups (1.5 L) hulled and halved strawberries
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) all-purpose flour
1 tbsp (15 mL) strained fresh lemon juice
1 tsp (5 mL) vanilla extract
SHORTCAKE BISCUIT
1 3/4 cups (425 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold unsalted butter, cut into 1/2-inch (1-cm) cubes
3/4 cup (175 mL) heavy cream
1 large egg
1 tbsp (15 mL) water
1 1/2 tsp (7 mL) coarse white sugar
Whipped cream or vanilla ice cream for serving
1. Arrange rack in bottom third of oven. Preheat to 325°F (163°C). Generously butter an oval 9-cup (2.25-L) baking dish.
2. For the filling, mix strawberries, sugar, flour, lemon juice and vanilla in a large mixing bowl. Set aside, stirring occasionally, while preparing shortcake biscuit.
3. For the shortcake biscuit, mix flour, granulated sugar, baking powder and salt in a large mixing bowl. Add butter and work gently between fingers and thumbs to create flakes. Keep working until mixture is crumbly and some pea-sized pieces remain. Drizzle cream into the bowl, then gently mix with a fork to combine. Lightly knead a few times in the bowl until flour is just incorporated, and a dough comes together. Transfer to a lightly floured surface.
4. Roll out dough to 1/2-inch (1-cm) thick. Using a 2 1/4-inch (6-cm) round cutter, cut into rounds. Gently re-roll scraps, taking care not to overwork dough, and continue cutting rounds until no dough remains.
5. Transfer fruit mixture and any juices into prepared baking dish. Arrange rounds overtop—it’s okay if they touch or slightly overlap. Whisk egg with water in a small bowl until smooth, then brush over biscuits. Sprinkle with coarse sugar.
6. Bake in bottom third of oven until fruit mixture is bubbling and topping is golden brown, 70 to 80 minutes. Let stand for 10 minutes. Serve immediately with whipped cream or ice cream.
Serves 6 to 8
Mid-Season Swap: Replace strawberries with blueberries. Using a potato masher, lightly crush blueberries to release some juices before combining with rest of ingredients.
Late-Season Swap: Replace strawberries with 8 medium-size peaches—they can be blanched and peeled or left unpeeled, if preferred— pitted and sliced into thin wedges.
