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Light Strawberry Shortcake
Servings: 6


2 1/4 Cups all purpose flour
1/4 Cup Sugar plus 1 tablespoon
1 Tablespoon baking powder
1/4 Teaspoon baking soda
1 Teaspoon salt
1 Stick unsalted butter, chilled and cut into 1" pieces
1 Cup buttermilk
1 Tablespoon cream or half & half

Strawberry Yogurt Sauce:
16 oz. Greek style yogurt
1/4 Cup sugar
1 lb. Strawberries, hulled and sliced

1. Make the sauce by placing the yogurt into a bowl and whisking in the sugar until combined. Stir in the strawberries and refrigerate for at least an hour. The strawberries will bleed some of their juice into the yogurt.
2. Make the biscuits by combining the flour, 1/4 cup of sugar, baking powder, baking soda and salt in a bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles course crumbs. Add the buttermilk and stir just until combined.
3. Roll out the dough on a floured surface to approximately a 3/4" thickness. Use a 3" round cutter to cut the biscuits and place them on a baking sheet lined with parchment paper. Re-roll the dough scraps to make more biscuits. Brush the top of each biscuit with the cream or half & half and sprinkle on the remaining tablespoon of sugar.
4. Bake in a pre-heated 425 degree oven for about 15 minutes or until the tops are light golden brown. Allow to cool before slicing each biscuit in half. Place a scoop of the yogurt berry mixture on one half and top with the other half of the biscuit.


Recipe Comments

Nov 11th 2013
SO happy to have found a lighter version of my favorite dessert in the whole world!
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