Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler


  • 1½ Cups Non Fat Plain Greek Yogurt
  • 2 cups all purpose flour
  • 2 TSP Baking Powder
  • 1 TSP Baking Soda
  • 1 Lb Blueberries
  • 3 TBSP Cold Butter, Cubed
  • ¼ cup cornstarch
  • 1 TBSP Granulated Sugar
  • 2 TBSP Low Fat Milk (1%)
  • 2 Lbs Strawberries, Halved
  • 1 tsp. sugar


  1. Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix berries, sugar and cornstarch. Pour into a 8 by 8 baking dish.
  2. Make the shortcake: Combine the dry ingredients in a large bowl. Pour into a food processor and add butter cubes. Process until butter is evenly incorporated and the flour has a grainy texture. Pour back into bowl.
  3. Add yogurt and milk. Mix and combine until a rough dough forms. Place dough evenly on top of the berry mixture. Sprinkle 1 TBSP Sugar on top of the dough. Cover tightly with foil.
  4. Cook for 40 minutes. Berries should be bubbling. Remove foil and cook another 25 minutes or until dough is evenly golden brown and shortcake is done.

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