Strawberry Shortcake

What to say about (one of) my favourite desserts?

Strawberry shortcake is a classic and needs no introduction or up-talk.  Although, I could offer a few adjectives in its praise: heavenly, scrumptious, creamy and all-around-wonderful.  My favourite version of strawberry shortcake is the individual short stacks.  The biscuit is pretty much a plain scone with some vanilla yogurt to give it flavour and moisture – and of course with delicious BUTTER!  What isn’t to love?

I had to make strawberry shortcake with the fresh berries Jonathan and I picked yesterday.  The strawberries are sweet little gems that were begging me to use them in another blog post.

Now, believe it or not, I am NOT trying to give Jonathan a heart attack with all these sweets.  I used 2% Greek yogurt for this version of strawberry shortcake – therefore avoiding the extra fat in whipping cream.  This version is equally delicious as its fat cousin!

The brand of Greek yogurt we chose was Oikos by Danone.  With the popularity of Greek yogurt, we had no problem choosing the top rated Greek yogurt (as recommended by the Globe and Mail).  There was no chalky taste that is sometimes present with Greek yogurt.

This is a delicious summer dessert that you should not miss out on!

Shortcake Biscuit Ingredients:

2 ¼ cups organic all-purpose flour

1 tablespoon baking powder

¼ sugar

½ teaspoon salt

1/3 cup cold, unsalted butter

1 cup vanilla 2% Greek yogurt

2 tablespoons milk

¼ cup to ½ cup of water, add slowly, just enough to help dough combine.


4 cups sliced strawberries (add a teaspoon of sugar if you desire.)

2 cups 2% Greek yogurt

6 tablespoons confectioner’s sugar

1 teaspoon vanilla extract

Instructions for making the biscuits:

1.  Preheat oven to 425 degrees F.  Line a large baking sheet with parchment paper.

2.  In the bottom of a large bowl, whisk flour, baking powder, sugar and salt together.  Add butter, either by cutting it in with two knives or a pastry blender.  Cut the butter into the flour mixture until the butter is pea sized and coated with flour.

3.  Stir in the yogurt, milk and water until the dough starts to come together.

4.  Once you have mixed it together with a wooden spoon, knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed.  Be careful not to over knead the dough.

5.  Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter (or using a knife).

6.  Carefully transfer biscuits to prepared baking sheet, leaving a couple inches between each.

7.  Bake the scones for 12-14 minutes, until golden at the edges.  Cool for one minute on the pan and then transfer to a wire rack.  (Biscuits are best the day they are made.)

Assembling Shortcakes:

  1. Bake biscuits and let cool.
  2. Make filling by stirring filling ingredients together.  Chill filling for 1 hour.
  3. Take one cup or half the filling in a separate bowl and stir in 1 cup of sliced strawberries.
  4. Slice the biscuits in half.
  5. Add strawberry filling in the middle and place top back on.  Add a dollop of plain yogurt filling on top.
  6. Enjoy!

Apologies for the picture quality – I forgot to bring my camera to Jonathan’s apartment, so we used his BlackBerry for these shots.


13 responses

  1. You are so right no need for words, your lovely picture is worth a thousand words. Love strawberry shortcake and I LOVE the idea of using greek yogurt instead of whipped cream. The strawberries are beautiful and look like they are perfectly ripe and sweet.

  2. Julia Childs would be so proud to see you cooking with good ole fashion butter. This dessert is such a great summer classic. Did you notice that your wordpress theme really goes well with your dessert?

    • Yes the pink does go nicely with this dessert 🙂 For scones or cakes it just has to be butter. I am pretty sure that my grandparents and great grandparents used butter, so it must be good for my cooking!

    • Yes we are certainly lucky to have many more fresh ingredients available year long, compared to when our parents were growing up. My Mom remembers that asparagus used to only be available in the summer or in a can in the winter. Canned asparagus just seems wrong.

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