STRAWBERRY YOGURT SHORTCAKES
Warm shortcakes are piled high with fresh berries and dollops of strawberry yogurt! Mmm.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix, sugar, butter and 1/2 cup of the yogurt until soft dough forms. Turn dough onto surface lightly dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape dough into ball; knead 8 to 10 times.
- Roll dough 1/2 inch thick. Cut with floured 3-inch cutter. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
- Split shortcakes. Spoon strawberries and remaining yogurt between halves of shortcakes and over tops.
Nutrition Facts : Calories 390, Carbohydrate 59 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 29 g, TransFat 1 1/2 g
STRAWBERRY SHORTCAKES
There is nothing as wonderful as this dessert in the summer time. The shortcake is fluffy and delicious. The strawberries are very sweet and will tastes wonderful.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving., Combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack. Split shortcakes horizontally in half. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops.
Nutrition Facts : Calories 213 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 297mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
BREAKFAST STRAWBERRY SHORTCAKES
This recipe is sponsored by Chobani® with Zero Sugar*. Yes, you can have strawberry shortcake for breakfast! We adapted the beloved dessert for the morning by whipping up the easiest 2-ingredient flaky biscuits with self-rising flour and no-sugar dairy product. Finished with a quick homemade strawberry jam, they're a delicious way to start the day.
Provided by Food Network Kitchen
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Combine the flour, dairy product and 1/4 cup water in a medium bowl and stir with a rubber spatula until a shaggy dough forms. Turn out the dough onto a lightly floured work surface. Lightly flour the dough and pat it out until it is about 1/2 inch thick. Using a spatula or bench scraper, fold the dough in half like a book. Pat it into a 5-by-10-inch rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut each half into four 2 1/2-inch squares, flouring the knife after each cut. Evenly space the biscuits on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden, about 25 minutes.
- Meanwhile, combine the strawberries, apple juice, honey and vanilla in a medium saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cover the pan. Cook until the strawberries are softened, about 5 minutes. Uncover the pan and break up the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered and stirring frequently, until the foam subsides and the mixture has thickened, about 10 minutes.
- To serve, cut each biscuit in half, spoon in some dairy product and top with the strawberry mixture.
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Reviews 15Category DessertServings 8Estimated Reading Time 4 mins
- Preheat oven to 350 degrees F. Lightly spray the interior sides of an 8-inch round pan with cooking spray. Use a paper towel to wipe smooth. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside.
- In a medium bowl, whisk together 1 1/2 cups flour (3 scoops), baking powder, and sea salt. Set aside.
- In a large bowl, whisk together the sugar (2 scoops), yogurt (1 scoop), oil (1 scoop), milk (1/2 scoop), eggs, and vanilla until smooth. Set aside.
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