Strawberry Shortcake


  • 6 oz. all-purpose flour, (about 1 ¼ cups)
  • 3.5 oz. whole wheat flour, (about ¾ cup)
  • 3 tsp. baking powder
  • 1 tbsp. granulated sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 cup unsalted butter, cut into small cubes and very cold
  • 1 cup low fat buttermilk, very cold
  • 1 lb. fresh strawberries
  • 1 tbsp. honey
  • 1/3 cup regular whipping cream
  • 1 small container (45 oz) high quality thick vanilla yogurt (Recommend Siggi’s 4% vanilla)
  • 1 tbsp. vanilla extract


  1. Preheat oven 450 degrees F.
  2. Add flours, baking powder, sugar, salt, and baking soda to the bowl of food processor. Pulse until mixed thoroughly.
  3. Add cold cut-up butter cubes to processor and pulse until flour looks like corn meal. Little pockets of butter should be speckled throughout flour mixture.
  4. Add cold buttermilk. Pulse just until dough forms and comes together.
  5. Turn out dough on floured board. With floured hands and a floured rolling pin, roll out dough until about 1 inch thick and then fold the dough over. LIGHTLY roll to 1 inch thickness one more time taking care not to overwork dough.
  6. Cut shortcakes with a cookie cutter or an upside down jar. Place biscuits on baking sheet lined with parchment paper or a silicone baking mat or use a greased cast iron skillet. Bake for about 15 minutes until golden brown.
  7. While biscuits are baking, cut strawberries, place in a bowl, and drizzle with honey. Mix with a spoon until even coated and set aside.
  8. Mix whipping cream, yogurt, and vanilla extract in a separate bowl on high speed with an electric mixer until soft peaks form about 2-3 minutes.
  9. Once shortcakes come out of the oven, split shortcake in a serving dish, top with honeyed strawberries, and yogurt whipped cream. Serve immediately.