>>Strawberry Yogurt Shortcake

Strawberry Yogurt Shortcake

Ease: Moderate

Yield: 6 servings

Preparation time: 30 minutes

Cook Time: 15 minutes

Southeast Dairy Association - strawberry yogurt shortcake
These classic strawberry shortcakes feature homemade buttermilk biscuits and a topping of Greek yogurt.


  • 4 cups strawberries, sliced
  • 1/4 cup sugar
  • 1/4 cup butter, frozen
  • 1 1/4 cups self-rising flour
  • 1/2 cup chilled buttermilk
  • 1 tablespoon butter, melted
  • 2 cups low-fat vanilla Greek yogurt
  • Fresh mint (optional)


Preheat over to 475°.

Combine strawberries and sugar in a small bowl and let stand 20-30 minutes.

Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Make a well in center of mixture. Add buttermilk and stir 15 times. Dough will be sticky. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle. Fold dough in half, so short ends meet. Repeat rolling and folding process four more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.

Split biscuits in half. Spoon strawberries evenly over bottom halves of biscuits and top with a dollop of yogurt. Top with remaining biscuit halves. Garnish with fresh mint, if desired.

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