Strawberry Raspberry Cardamom Biscuit Cobbler

I started making this Strawberry Raspberry Cardamom Biscuit Cobbler one summer evening. I had extra berries sitting on the counter.

The mix of sweet strawberries and tart raspberries seemed perfect. The cardamom in the biscuits made it special.

The aroma fills the kitchen while it bakes. Honestly, it’s hard to wait for dessert.

You get a bubbling berry filling topped with tender, flaky biscuits that carry just the right hint of cardamom. It’s a simple recipe, but it feels a little more elevated than a classic cobbler.

You can enjoy it warm with vanilla ice cream. Or let it cool and have it as a cozy treat with coffee.

I love how flexible this recipe is. You can use fresh or frozen berries, and the biscuit topping uses pantry staples.

Why You Will Love Strawberry Raspberry Cardamom Biscuit Cobbler

You get the best of both worlds here—sweet strawberries and tart raspberries baked until they turn jammy. The mix makes it feel like more than just a strawberry cobbler.

The cardamom in the biscuit topping adds a warm, citrusy note. It’s subtle but helps the dish stand out.

You can serve it warm with vanilla ice cream. Or let it cool and enjoy it on its own.

The contrast of juicy fruit and golden biscuits is tough to resist.

You can use fresh or frozen strawberries. Swap in raspberry jam with or without seeds.

Keep the biscuits plain if you like, or add cardamom for extra flavor. A sprinkle of coarse sugar gives a little crunch.

The biscuits bake right on top of the fruit. You don’t need to fuss with separate steps like with pie.

The topping gets crisp on the outside and soft underneath. You get layers of texture in every bite.

How To Make Strawberry Raspberry Cardamom Biscuit Cobbler

This cobbler balances a sweet berry filling with a tender biscuit topping. You prepare the fruit base, then layer biscuit dough over it and bake.

Ingredients

You’ll need fresh strawberries and raspberry jam for the filling. Hull and quarter the strawberries.

Jam adds sweetness and helps thicken the juices. Lemon zest or juice brightens the flavor.

Granulated sugar and a bit of cornstarch keep the filling balanced. You don’t want it too runny.

For the biscuits, use all-purpose flour, baking powder, salt, and ground cardamom. Cold unsalted butter is a must for flaky layers.

Buttermilk or milk brings the dough together. Brush an egg wash on top so the biscuits turn golden.

A sprinkle of coarse sugar gives a light crunch. Keep vanilla ice cream handy for serving.

Instruments

A 10-inch cast iron skillet works best. A ceramic or glass baking dish also works.

You’ll need a large mixing bowl for the biscuit dough. Another bowl for the berry filling.

A pastry blender or your fingertips help cut butter into flour. A rolling pin helps shape the dough, though hands work too.

A whisk and small bowl help with the egg wash. Measuring cups and spoons keep things accurate.

A brush for the egg wash and a sturdy spatula for mixing the filling make things smoother.

Step-By-Step Instruction

Preheat your oven to 375°F. Mix strawberries, raspberry jam, sugar, lemon zest, cornstarch, and salt in your baking dish.

Stir until the berries are coated. In another bowl, combine flour, baking powder, salt, and cardamom.

Cut in the cold butter until the mixture looks crumbly. Pour in the buttermilk and stir until the dough holds together.

Turn the dough onto a floured surface. Fold it once or twice, then roll it about 1 inch thick.

Cut into small squares and place them over the berry filling. Whisk the egg with a splash of water and brush over the biscuits.

Sprinkle with coarse sugar. Bake for 50–55 minutes, until the filling bubbles and the biscuits are golden brown.

Serve warm with ice cream.

Tips & Tricks

I’ve picked up a few things making this cobbler. These little tweaks help you get the best texture and flavor.

Keep your butter cold. Cold butter makes those flaky layers in the biscuits. If it softens, pop it in the fridge for a bit.

Don’t overwork the dough. The less you handle it, the lighter the biscuits. Mix quickly and fold gently.

Use fresh berries when you can. Fresh strawberries give a brighter flavor, but thawed frozen berries will work.

Drain off extra liquid from frozen berries. That way, the cobbler won’t get watery.

Balance sweetness with a little salt. A pinch of salt in both filling and biscuits keeps flavors balanced.

Add texture on top. Sprinkle turbinado sugar before baking for a light crunch.

Bake until bubbling. Don’t pull it out early. The filling should bubble and the biscuits should be golden.

I like serving it warm with vanilla ice cream. The cold cream against the hot fruit just works.

Ingredient Substitute

Sometimes you won’t have every ingredient, but you can still make this cobbler. I’ve tried lots of swaps, and they work.

No fresh raspberries? Use blackberries, blueberries, or frozen mixed berries. Adjust the sugar if the fruit is more tart or sweet.

No cardamom? Try cinnamon or nutmeg. The flavor will change, but it still tastes warm and cozy.

No self-rising flour? Mix 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.

Butter is classic, but you can use lard or shortening. Lard makes flakier biscuits, shortening makes them softer.

For a brighter filling, swap lemon juice with orange juice. It adds sweetness and a different twist.

Want to experiment? Use almond or coconut extract instead of vanilla. Just a small amount changes the flavor and keeps things interesting.

What To Serve With Strawberry Raspberry Cardamom Biscuit Cobbler

When your cobbler comes out of the oven, you want something simple on the side. The classic choice is vanilla ice cream.

The cold cream melts into the berries and gives you sweet contrast. No ice cream? Use whipped cream.

It’s lighter, but still adds creamy finish. A spoonful of whipped cream works well if you want a less rich option.

You can serve your cobbler with fresh berries. Strawberries, raspberries, or blueberries on the side keep it bright.

This makes the dessert feel lighter and adds some texture. For something different, try yogurt.

A scoop of plain or vanilla yogurt adds tang and creaminess. It’s a good choice if you want less sweetness.

Here are a few easy pairings:

• Vanilla ice cream for a classic finish
• Whipped cream for a light topping
• Fresh berries for extra fruit
• Yogurt for a tangy balance

Each option works, so pick what you have in your kitchen.

How To Store Strawberry Raspberry Cardamom Biscuit Cobbler

I’ve learned that cobblers can lose their crisp topping if you store them the wrong way. The fruit stays juicy, but the biscuits can turn soft.

If you plan to eat it within a day or two, keep it loosely covered at room temperature. This helps the biscuit topping stay firmer.

Just make sure the dish is fully cooled before covering. For longer storage, use the fridge.

Place the cooled cobbler in an airtight container, or cover the dish with foil or plastic wrap. In the fridge, it keeps for about 3–4 days.

Want to prepare ahead? Bake the fruit filling and biscuit topping separately.

Store the fruit in the fridge and the biscuits at room temperature. When ready to serve, combine them and warm in the oven at 350°F for about 15 minutes.

Quick guide:

• Room temperature: 1–2 days, loosely covered
• Refrigerator: 3–4 days, tightly covered
• Freezer: Up to 2 months, wrapped well

When reheating, use the oven instead of the microwave. The oven brings back crisp edges.

The microwave makes the topping soft. This little step really makes a difference.

Nutritional Value

When you make this cobbler, you’re using fruit, sugar, butter, and flour. Strawberries and raspberries bring sweetness, fiber, and vitamin C.

The biscuit topping adds richness and holds everything together.

A single serving usually lands between 350–550 calories. The exact number depends on your portion size and any toppings.

Add a scoop of ice cream or whipped cream, and you’ll tack on another 100–200 calories.

Here’s a quick look at what’s in each main ingredient:

• Strawberries (1 cup): about 50 calories. They’re high in vitamin C and antioxidants.
• Raspberries (1 cup): about 65 calories. You get plenty of fiber and vitamin K.
• Butter (2 tbsp): about 200 calories. This is where most of the fat and flavor comes from.
• Sugar (1/4 cup): about 190 calories. Adds sweetness and a syrupy feel.
• Flour (1/4 cup): about 110 calories. It gives the biscuit topping structure.

Fruit is pretty light in calories. Butter, sugar, and flour bring most of the energy and help make that flaky crust.

If you want to cut calories, use less sugar in the filling. Try swapping in some whole wheat flour, or serve with Greek yogurt instead of ice cream. These tweaks keep the cobbler tasty but a bit lighter.