Strawberry Shortcake
- Yield: 6 shortcakes 1x
- Category: Dessert
- 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 (4–5 oz) high quality thick vanilla yogurt (Recommend Siggi’s 4% vanilla)
- 1 tbsp. vanilla extract
- Preheat oven 450 degrees F.
- Add flours, baking powder, sugar, salt, and baking soda to the bowl of food processor. Pulse until mixed thoroughly.
- 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.
- Add cold buttermilk. Pulse just until dough forms and comes together.
- 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.
- 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.
- While biscuits are baking, cut strawberries, place in a bowl, and drizzle with honey. Mix with a spoon until even coated and set aside.
- 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.
- Once shortcakes come out of the oven, split shortcake in a serving dish, top with honeyed strawberries, and yogurt whipped cream. Serve immediately.