INGREDIENTS
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Filling
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4 pints strawberries (2 pounds), hulled and quartered
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2 pints blackberries (12 ounces)
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2 pints raspberries (12 ounces)
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3/4 cup sugar
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2 tablespoons cornstarch
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Batter
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1 1/2 cups all-purpose flour
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1 cup sugar
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2 teaspoons finely grated lemon zest
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1 1/2 teaspoons baking powder
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1 teaspoon kosher salt
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2 eggs
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1/2 cup milk
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1 teaspoon pure vanilla extract
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1 1/2 sticks unsalted butter, melted