With local strawberry season underway, I wanted to make something special with these first sweet and juicy berries of the year. Rather than obliterate them into smoothies or mask them with Cheerios, I decided to highlight them in that perennial favorite, strawberry shortcake.
While the shortcakes weren't those crumble-apart, dry, sop-'em-up biscuits that you're familiar with, these were surprisingly good. A little crispy on the outside and soft in the middle, but still a great vehicle for those leading ladies--the strawberries.
YOGURT SHORTCAKES WITH STRAWBERRIES
- 2 cups all purpose flour
- 3 and 1/2 teaspoons baking powder
- 3 tablespoons of sugar
- large pinch of salt
- 1/2 cup cold butter cut into pieces
- 1/4 cup plain yogurt
- 1/4-1/2 cup milk
- Pint of fresh berries, preferably strawberries
- Yogurt, whipped cream, or vanilla ice cream for topping
If you'd like, prepare the strawberries a few hours before baking by de-stemming them and tossing them with a few tablespoons of sugar so they macerate (ie. break down and soften). You can use raw berries with your shortcakes, but I find the sugar helps add more of a syrupy quality to the fruit, thus making more liquid for the biscuits to soak up.
Preheat oven to 400 degrees. Whisk together the flour, sugar and baking powder, then cut in the cold butter with a fork or pastry blender until the mixture resembles oatmeal-like crumbs. Add the yogurt and blend with a fork. Slowly add a bit of the milk, adding just enough to make dough that just comes together.
Transfer the dough onto a floured surface, then gently fold and knead for about a minute. Roll the dough out into a rectangle or square. Cut the dough into 12-16 squares (amount depends on how big your rectangle is and how large you want the biscuits to be).
Sprinkle with sugar, then transfer the biscuits to a baking sheet. Bake for 15-20 minutes, or until browned.