Strawberry Shortcake with Yogurt Cream
Shortcakes made with yogurt are flavorful and tender, the perfect backdrop for toppings of honey-sweetened strawberries and fluffy, vanilla yogurt cream.
3 pints fresh strawberries, sliced
1/4 cup honey
4 teaspoons lemon juice
2 cups all-purpose flour
2 tablespoons granulated sugar
3 1/2 teaspoons baking powder
1/2 cup butter, chilled
1/4 cup plain yogurt
1/4 to 1/2 cup milk
3 tablespoons butter, softened
1/2 cup whipping cream, chilled
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup plain yogurt, chilled
- For Topping: Combine strawberries, honey and lemon juice in medium bowl. Let stand at room temperature 1 hour.
- For Shortcake: Combine flour, sugar, and baking powder in medium bowl. Add butter, working thoroughly into flour mixture with pastry blender. Lightly mix in yogurt with fork. Add just enough milk to make soft dough.
- Roll dough out 3/4-inch thick on lightly floured surface (circle will be 6 to 7-inches). Spread with 3 tablespoons soft butter. Fold dough over. Roll to 3/4-inch thick and cut into four 4-inch or six 3-inch rounds. Place on ungreased baking sheet and prick rounds with fork.
- Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes.
- While still hot, split in half. Place on serving plates. Drain berries, reserving juice, and use 1/2 of berries to fill centers. Cover with second biscuit layer and spoon remaining berries and juice over top. Top with Yogurt Cream.
- For Yogurt Cream: Pour cream into chilled bowl and beat until it begins to stiffen. Add sugar and vanilla and continue beating until stiff. Fold in yogurt gently, but thoroughly. You may serve this at once, or cover and refrigerate up to several hours.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.