New Wave Shortcake Recipe

Name: New Wave Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups flour, all-purpose; 2 teaspoons baking powder; 1 tablespoon sugar; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 cup canola oil; 3/4 cup buttermilk; 1 tablespoon buttermilk; 1 teaspoon sugar; 2 cups yogurt; 4 cups strawberries

Servings: persons

2 cups flour, all-purpose
2 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup canola oil
3/4 cup buttermilk
1 tablespoon buttermilk
1 teaspoon sugar
2 cups yogurt
4 cups strawberries

1
In bowl stir together flour, baking powder, salt, sugar and baking soda.
2
Add oil and 3/4 cup buttermilk.
3
Stir together.
4
Lightly flour work area.
5
Put on dough and kneed gently for 1/2 minute until its balled.
6
Pat or roll out to 1 inch thick.
7
Lay on cookie sheet.
8
Make glaze by mixing together 1 tablespoon buttermilk and 1 teaspoon sugar.
9
Brush glaze on top of dough.
10
Bake in 425 degrees F. oven.
11
Cool on rack.
12
Slice shortcake in half.
13
Spread 1/2 of dripped yogurt on bottom.
14
Add 1/2 sliced strawberries.
15
Put on top and repeat with yogurt and strawberries.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 cups flour, all-purpose, 2 teaspoons baking powder, 1 tablespoon sugar, 3/4 teaspoon salt, and more.

Yes, New Wave Shortcake 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.

New Wave Shortcake

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