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Strawberry Shortcake with Yogurt Cream recipe

Strawberry Shortcakewith Yogurt Cream recipe

Shortcakes made with yogurt are flavorfuland tender, the perfect vehicle for fresh ripe strawberries sweetenedwith a touch of honey and guilded with a luscious yogurt cream.

Recipe: Strawberry Shortcakewith Yogurt Cream

Topping:3 pints fresh strawberries, sliced
1/4 cup honey
4 teaspoons lemon juiceShortcake:
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, softenedYogurt Cream:
1/2 cup whipping cream, chilled
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup plain yogurt, chilled

  • For Topping: Combine strawberries, honeyand lemon juice in medium bowl. Let stand at room temperature1 hour.
  • For Shortcake: Combine flour, sugar, andbaking powder in medium bowl. Add butter, working thoroughlyinto flour mixture with pastry blender. Lightly mix in yogurtwith fork. Add just enough milk to make soft dough.
  • Roll dough out 3/4-inch thick on lightlyfloured surface (circle will be 6 to 7-inches). Spread with 3tablespoons soft butter. Fold dough over. Roll to 3/4-inch thickand cut into four 4-inch or six 3-inch rounds. Place on ungreasedbaking sheet and prick rounds with fork.
  • Bake at 400°F (205°C) for 15 to20 minutes.
  • While still hot, split in half. Placeon serving plates. Drain berries, reserving juice, and use 1/2of berries to fill centers. Cover with second biscuit layer andspoon remaining berries and juice over top. Top with Yogurt Cream.
  • For Yogurt Cream: Pour cream into chilledbowl and beat until it begins to stiffen. Add sugar and vanillaand continue beating until stiff. Fold in yogurt gently, butthoroughly. You may serve this at once, or cover and refrigerateup to several hours.

    Makes 8 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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