4.5
2 ratings

Strawberry Shortcakes

Skip the store-bought and make it from scratch
Strawberry Shortcakes
Photo courtesy of Bake from Scratch

We pump up the strawberry flavor in this shortcake by stirring in fresh and freeze-dried berries into the sweet biscuit dough and the tangy whipped Greek yogurt.

Recipe courtesy of Bake from Scratch

Ready in
1 h and 5 m
30 m
(prepare time)
35 m
(cook time)
8
Servings
313
Calories Per Serving

Ingredients

For the Shortcakes:

  • 1 1/2 self-rising flour
  • 1/3 Cup yellow cornmeal
  • 2 Tablespoons granulated sugar
  • 3/4 Teaspoons kosher salt
  • 1/4 Teaspoon ground black pepper
  • 6 Tablespoons cold unsalted butter, cubed
  • 1/2 Cup diced fresh strawberries
  • 3/4 Cups whole buttermilk, plus more for brushing

For the Strawberry Whipped Greek Yogurt:

  • 1 Cup whole-milk plain Greek yogurt
  • 3/4 Cups heavy whipping cream
  • 1/4 Cup freeze-dried strawberries, powdered
  • 3 Tablespoons honey
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon rose water

For the Strawberry Coulis:

  • 2 Cups hulled and halved fresh strawberries
  • 1/4 Cup firmly packed light brown sugar
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons water
  • 1 Teaspoon cornstarch
  • 1/2 Cup quartered fresh strawberries

Directions

For the Shortcakes:

Preheat oven to 375°F.

Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, cornmeal, sugar, salt, and pepper.

Using a pastry blender, cut in cold butter until mixture is crumbly.

Stir in strawberries.

Stir in buttermilk just until flour is moistened.

On a lightly floured surface, roll dough to 1-inch thickness.

Using a 2-inch round cutter, cut dough, rerolling scraps only once.

(When cutting biscuits, push the cutter into dough using a straight up-and-down motion. Do not twist cutter.)

Place on prepared pan.

Brush top of shortcakes with buttermilk.

Bake until golden, 12 to 15 minutes.

Let cool completely.

Cut shortcakes in half horizontally.

Spoon 3 to 4 tablespoons Strawberry Whipped Greek Yogurt (recipe follows) onto bottom half of shortcakes.

Top with about 2 tablespoons Strawberry Coulis (recipe follows).

Cover with top half of shortcakes.

Serve immediately.

For the Strawberry Whipped Greek Yogurt:

In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at low speed until well combined and slightly thickened.

Increase mixer speed to high, and beat until thick and stiff, about 5 minutes.

Use immediately, or refrigerate for up to 2 days.

Makes about 4 cups.

For the Strawberry Coulis:

In a small saucepan, bring halved strawberries, brown sugar, and lemon juice to a simmer over medium heat.

Reduce heat to low; cover and cook for 15 minutes, stirring and mashing any larger strawberry pieces.

In a small bowl, stir together 2 tablespoons water and cornstarch.

Add cornstarch mixture to hot strawberry mixture and bring to a simmer; cook until thickened.

Remove from heat and stir in quartered strawberries.

Let cool completely.

Refrigerate in an airtight container for up to 1 week.

Makes about 1 cup.

Nutritional Facts
Servings8
Calories Per Serving313
Total Fat20g31%
Sugar22gN/A
Saturated12g61%
Cholesterol61mg20%
Protein5g10%
Carbs31g10%
Vitamin A177µg20%
Vitamin B120.2µg6.8%
Vitamin C38mg42%
Vitamin D0.6µg4.1%
Vitamin E0.7mg4.6%
Vitamin K3µg3%
Calcium90mg9%
Fiber2g6%
Folate (food)21µgN/A
Folate equivalent (total)45µg11%
Folic acid14µgN/A
Iron0.7mg4.1%
Magnesium16mg4%
Monounsaturated5gN/A
Niacin (B3)0.7mg4.5%
Phosphorus68mg10%
Polyunsaturated0.8gN/A
Potassium174mg4%
Riboflavin (B2)0.1mg9%
Sodium309mg13%
Sugars, added16gN/A
Trans0.3gN/A
Water101gN/A
Zinc0.3mg2.8%