Homemade Strawberry Shortcake
Ingredients
Shortcake Biscuits
-
2
cups
all purpose flour
-
2
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
2
tablespoons
sugar
-
¾
teaspoon
sea salt
-
zest of a
lemon
-
8
tablespoons
cold unsalted butter
-
1–2
teaspoons
fresh lemon thyme
-
½
cup
greek yogurt
-
½
cup
heavy cream
-
1
egg yolk
optional for egg wash
-
¼
cup
sliced almonds
Strawberry Sauce
-
1
lb
fresh strawberries
-
⅛
cup
sugar
-
2
teaspoons
lemon juice
-
1
teaspoon
cornstarch
Yogurt-Whip Cream Topping
-
1
cup
heavy cream
-
½
cup
greek yogurt
-
1
teaspoon
vanilla
-
1–2
tablespoons
sugar
Instructions
- Preheat the oven to 400 degrees.
- Mix flour, baking powder, baking soda, sugar, salt, lemon zest, and lemon thyme.
- Incorporate cold butter chunks into the flour mixture until coarsely mashed.
- Mix yogurt and cream together, then add to the flour mixture and combine gently.
- Turn the dough onto a floured surface and shape into a square, folding it over itself four times.
- Cut the dough into 6 pieces and place on a baking sheet.
- Brush with egg wash and sprinkle with sliced almonds and sugar.
- Freeze for 10 minutes, then bake for 20-25 minutes.
- For the strawberry sauce, cook half of the strawberries with sugar until they begin to break down.
- Mix lemon juice and cornstarch, add to the strawberries, and bring to a light boil.
- Remove from heat and mix in the remaining fresh strawberries.
- Whip heavy cream with vanilla and sugar until stiff peaks form, then fold in yogurt.
- To assemble, slice biscuits, spoon strawberries on the bottom half, add yogurt whip cream, and top with the biscuit.
Nutrition Facts (estimated)
Servings
6
Calories
552
Total fat
32.9g
Total carbohydrates
54.6g
Total protein
11.8g
Sodium
376.2mg
Cholesterol
111.5mg
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