Open-Faced Strawberry Shortcake with Yogurt Whip
A few little tricks give these shortcakes a healthier spin on the standard recipe. The biscuits have less butter and more whole-grain flour than your typical recipe and the whipped topping is equal parts Greek yogurt and heavy cream. Serving them open-faced keeps them on the lighter side. All that being said, they remain a scrumptious treat. Serve leftover shortcakes for breakfast, warmed in the oven and spread with a favorite jam.
Ingredients
For the berries
- 16 ounces strawberries, stemmed and sliced (or other favorite berries)
- 1 tablespoon sugar
For the shortcakes:
- 3/4 cup whole-wheat pastry flour (or white whole wheat flour)
- 3/4 cup all-purpose flour
- 3 tablespoons sugar
- Zest of 1 medium lemon
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons cold butter, cut into 1/2-inch cubes
- 1 egg
- 1/2 cup plain Greek yogurt
- 2 tablespoons milk (whatever you have in the fridge)
Yogurt Whip
- 2/3 cup heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup plain Greek yogurt
Instructions
-
Preheat oven to 350°F.
-
In a medium bowl mix together the sliced strawberries and 1 tablespoon sugar in a medium bowl. Set aside.
-
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, sugar, lemon zest, baking powder, and salt. 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.
-
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.
-
Turn the dough onto a 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 expand as they bake.
-
Bake until lightly browned along the bottom, 20- 25 minutes. When the shortcakes are done, let them cool for at least 10 minutes before using a serrated edge knife to split them in half.
-
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.
-
To assemble, divide the shortcake halves onto 8 small plates. Spoon the strawberries on top of the shortcakes and add a generous spoonful of yogurt whipped cream.