I made this Strawberry Shortcake dessert just the other night. I was
surprised at how easy and quickly it came together. My favorite part is
the fresh berries.....and the yummy Greek yogurt cream topping.....oh,
and the homemade shortcake biscuits!!!! It's all delicious! In fact
Clint had 4 servings of this dessert. And that is extreme for him since
he has been on this getting healthy kick. He couldn't stop himself from
eating more and more. In his defense he did run extra for the next 2
nights. But I think it is well worth it!
The recipe is of course from The Pioneer Woman and please don't judge me when you go to her link and see the picture of her dessert with a nice little dollop of cream on top. I just noticed that mine is like 3 times the size of hers. What can I say....my mother taught me well when it comes to cream toppings. And the fact that it has Greek yogurt in it somehow makes me feel a little bit better.
Enjoy
Here is the recipe as it appears on Pioneer Woman
Ingredients
- Biscuits
- 3 cups All-purpose Flour
- 2 Tablespoons Baking Powder
- 3 Tablespoons Sugar
- 1/2 teaspoon Salt
- 1-1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces
- 1-1/4 cup Buttermilk
- 1/2 teaspoon Almond Extract (optional)
- Berries
- 2 pints Mixed Berries And/or Sliced Strawberries
- 1/3 cup Sugar
- Zest And Juice Of 1 Small Orange
- SWEET YOGURT CREAM
- 1 package (7 Ounces) Plain Greek Yogurt
- 1 cup Cold Heavy Cream
- 1/2 cup Sugar
- 2 Tablespoons Brown Sugar
Preparation Instructions
BISCUITS
Preheat oven to 400 degrees.
Add flour, baking powder, sugar, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) Add almond extract to buttermilk. While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.
Drop in clumps on two baking sheets, then bake for 15 minutes, or until golden brown. Set aside and allow to cool completely.
BERRIES
Wash berries (slice strawberries if using) and place into a bowl. Sprinkle on 1/3 cup sugar, then add orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow syrup to develop.
CREAM
In the bowl of an electric mixer fitted with the whisk attachment, whip yogurt, cream, sugar, and brown sugar on high until stiff (note: It won't get quite as stiff as regular whipped cream.)
TO SERVE
To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.
Preheat oven to 400 degrees.
Add flour, baking powder, sugar, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) Add almond extract to buttermilk. While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.
Drop in clumps on two baking sheets, then bake for 15 minutes, or until golden brown. Set aside and allow to cool completely.
BERRIES
Wash berries (slice strawberries if using) and place into a bowl. Sprinkle on 1/3 cup sugar, then add orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow syrup to develop.
CREAM
In the bowl of an electric mixer fitted with the whisk attachment, whip yogurt, cream, sugar, and brown sugar on high until stiff (note: It won't get quite as stiff as regular whipped cream.)
TO SERVE
To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.
