Ingredients
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6 cups (3 pints, 1.5kg) Strawberries
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1/2 cup + 3 Tbsp, divided Sugar
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1 3/4 cup All-Purpose Flour
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1 Tbsp Baking Powder
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1/2 tsp Salt
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3 Tbsp cold Unsalted Butter
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1/2 cup Greek YogurtI use non-fat
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1 cup + 2 Tbsp, divided Heavy Cream
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2 tsp + 1/2 tsp, divided Vanilla Extract
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2 Tbsp Confectioners' Sugar
Directions
Steps
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1
Done
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Preheat the oven to 425°F / 218°C. Line a baking sheet with parchment paper. |
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2
Done
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Prepare the StrawberriesSlice the strawberries and toss them with 1/2 cup sugar. Set aside. (Note - for a variation, you can add a bit of orange zest or lemon zest). |
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3
Done
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Make the ShortcakeIn a bowl, combine the flour, baking powder, 3 Tbsp sugar, and salt. Cut the cold butter into cubes and either using a pastry/dough blender or your hands, crumble the butter into the flour mixture. Then fold in the Greek yogurt and 2 Tbsp cream. Don't overmix. Spoon the shortcake batter individually onto the baking sheet and leave enough room so they do not bake "into" each other. Tip - I sometimes sprinkle the shortcakes with granulated sugar for more crunch on the outside before baking. Bake for 15-20 minutes or until golden brown. Let cool slightly on a wire wrack. |
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4
Done
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Make the Whipped Cream (optional)If you want a nice whipped cream to go with it, make sure the heavy cream is cold! Tip - put the bowl and whisk in the freezer for 20 min. beforehand! Pour the 1 cup of cream, 2 Tbsp confectioner's sugar and 1/2 tsp vanilla in the cold bowl and whisk on high until stiff peaks form, about 1-2 minutes. Do not overwhip or it will curdle! Tip - you can add 1/4 tsp of cream of tartar to stabilize it a bit more if desired. |
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5
Done
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Assemble the Strawberry ShortcakesIf you are aiming for perfectly round layers, use a biscuit or cookie cutter to to perfect the shape and then cut into layers, otherwise just cut each one open. Layer with strawberries and cream. If desired, sprinkle extra confectioner's sugar on top. |
