Strawberry Shortcake Cobbler

Strawberry Shortcake Cobbler

Ingredients:
strawberries, raw
blueberries, raw
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
butter, without salt
yogurt, vanilla, non-fat
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated

Directions:
Preheat oven to 375 F. In a large bowl, mix berries, sugar and cornstarch.
Pour into an 8x8-inch baking dish.
Set aside.
Make the shortcake: Combine the dry ingredients in a large bowl.
Pour the dry ingredients into a food processor and add butter cubes.
Process until butter is evenly incorporated and the flour has a grainy texture.
Pour it back into the bowl.
Add the yogurt and milk.
Mix and combine until a rough dough forms.
Place dough evenly on top of the berry mixture.
Sprinkle the remaining sugar on top of the dough.
Cover tightly with foil.
Put the covered dish into the oven and bake for 40 minutes.
Berries should be bubbling.
Remove foil and bake for another 25 minutes or until dough is evenly golden brown and shortcake is done.