INGREDIENTS
1/3 cup
raspberry preserves
1/4 cup
cornstarch
1/4 cup
granulated sugar
1 pinch
salt
1 tbsp
lemon juice
2 lb
strawberries
3/4 cup
pistachios
2 tbsp
sunflower oil
1 cup
buttermilk
3 1/2 cups
flour
2 1/2 tsp
baking powder
1 tsp
kosher salt
1 tbsp
sugar
1/2 tsp
cardamom
1/4 tsp
baking soda
1 cup
butter
2 tbsp
unsalted butter