Sweetened strawberries set on a fluffy biscuit and topped with light cream, but with a healthy twist. Whole wheat flour and yogurt up the nutritional value and give us one more reason to eat strawberry shortcake.
For the strawberries:
- 16-ounces strawberries, stemmed and sliced
- 1 tablespoon sugar
For the shortcakes:
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- Zest of 1 medium lemon
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1/2 cup low-fat Greek yogurt
- 2 tablespoons milk (whatever you have in the fridge)
For the yogurt whipped cream:
- 3/4 cup heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup plain low-fat Greek yogurt (use nonfat or full-fat if you can’t find low-fat)
1 Preheat oven to 350°F.
2 Macerate the berries: Toss together the sliced strawberries and 1 tablespoon sugar in a medium bowl. Set aside.
3 Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, lemon zest, baking powder, and salt.
4 Cut the butter into the dry ingredients: Add the butter and use a pastry cutter to incorporate it into the flour. Alternatively, use your fingers to pinch the pieces of butter one-by-one and toss them with the flour until your dough is crumbly, like gravel.
5 Mix the wet ingredients and combine: In a medium bowl, whisk together the egg, 1/2 cup yogurt, and milk until smooth. Add the wet ingredients to the flour mixture and stir just until the dough comes together in clumps.
6 Shape the cakes and bake: Turn the dough onto a large, lightly floured baking sheet and firmly pat it into a 5 1/2-inch square. Cut the dough into quarters and separate the four shortcakes so they have room to rise as they bake.
7 Bake the shortcakes: Bake until lightly browned along the bottom, about 25 minutes. When the shortcakes are done, let them cool for at least 15 minutes before using a serrated edge knife to split them in half.
8 Make the whipped cream: Put the heavy cream, sugar, and vanilla extract into the bowl of an electric mixer. Beat on high until stiff peaks form. Use a rubber spatula to gently fold the 3/4 cup yogurt into the whipped cream.
9 Assemble the strawberry shortcakes: To assemble, divide the shortcake halves onto 8 small plates. Divide the strawberries among the cakes evenly and top with a generous spoonful of yogurt whipped cream.