June 5, 2012

Strawberries with Yogurt Shortcake

You may have noticed that I'm a devotee of yogurt in my baking and cooking.  While I personally don't enjoy eating much of it plain (unlike the Mister), I do like incorporating it into dishes.

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.
As a fly-by-the-seat-of-my-jeans sort of cook, this was a spur of the moment dish.  Naturally I lacked the main ingredients for shortcake, notably heavy cream (who buys that regularly?) and shortening (which I don't use).  No worries, I simply found and modified a recipe where yogurt was used, since we always have plain yogurt on hand.

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.
And no good cook is without her helpers; mine just happen to be blonde and under 4 feet tall.
The younger of which is a great taster, the other, only if said food is a member of the beige food group.   Now, on with the recipe:

  • 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.
To serve, split open a biscuit, add the fruit, then top with yogurt, whipped cream, or ice cream.  Enjoy the shortcakes either hot or at room temperature.  I got fancy for you and garnished it with a chamomile flower (reminds me of strawberry flowers) and some lemon balm. 


  1. That sounds absolutely delicious! Personally, I think this looks better then the real deal ^.^

    Too bad I can't have wheat and diary o.O That only leaves those leading ladies, the strawberries! Lol

    Regardless, thanks for sharing with everyone!


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