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
RED BERRY SHORTCAKES WITH HONEY YOGURT
Steps:
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky.
- Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough 3/4 to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes.
- Meanwhile, combine the strawberries and the 1/4 cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover and refrigerate.
- To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint and serve.
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
EASY STRAWBERRY YOGURT CAKE
Many strawberry yogurt cake recipes list a mix as the first ingredient, but I like making my cakes from scratch. My whole family loves this moist cake made with strawberry yogurt and fresh strawberries topped with just a dollop of whipped cream.
Provided by Nevine
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 8.7 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 145.7 mg, Sugar 29 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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