Fresh Strawberry Shortcakes With Yogurt Cream Recipe

Name: Fresh Strawberry Shortcakes With Yogurt Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups); 3.6 ounces whole-wheat flour (about 3/4 cup); 1/4 cup packed brown sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 cup unsalted butter; 1 1/4 cups very cold fat-free buttermilk; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1 1/2 pounds strawberries; 1/4 cup sugar, divided; 1 teaspoon fresh lemon juice; 1/2 cup plain 2% reduced-fat Greek yogurt; 1/3 cup heavy whipping cream

Servings: persons

5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
3.6 ounces whole-wheat flour (about 3/4 cup)
1/4 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter
1 1/4 cups very cold fat-free buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 pounds strawberries
1/4 cup sugar, divided
1 teaspoon fresh lemon juice
1/2 cup plain 2% reduced-fat Greek yogurt
1/3 cup heavy whipping cream

1
Preheat oven to 450u00b0.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk to combine.
3
Place butter in a medium microwave-safe bowl. Microwave at HIGH for 1 minute or until melted. Add cold buttermilk, stirring until butter forms small lumps. Add oil and vanilla, stirring to combine.
4
Add buttermilk mixture to flour mixture, stirring just until incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)
5
Drop batter into 12 mounds (about 2 heaping tablespoonfuls each) onto a baking sheet lined with parchment paper. Bake at 450u00b0 for 12 minutes or until golden.
6
While biscuits bake, slice strawberries. Combine strawberries, 2 tablespoons sugar, and lemon juice; toss to coat. Set aside.
7
Place yogurt, cream, and remaining 2 tablespoons sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Split biscuits; fill with berry mixture and cream.

1173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups), 3.6 ounces whole-wheat flour (about 3/4 cup), 1/4 cup packed brown sugar, 2 teaspoons baking powder, and more.

Yes, Fresh Strawberry Shortcakes With Yogurt Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Strawberry Shortcakes With Yogurt Cream

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