Strawberry Yogurt Shortcake

These classic strawberry shortcakes feature homemade buttermilk biscuits and a topping of Greek yogurt.

Looking for a different recipe? Click here

PREP TIME: 30 minutes

COOK TIME: 15 minutes

SERVINGS: 6

TOTAL TIME: 45 minutes

Ingredients

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 vanilla Greek yogurt

Fresh mint (optional)

Related Recipes

Strawberry Frozen Yogurt Bars

Hydrate with This Protein-Packed Strawberry Yogurt Smoothie Recipe

Strawberry Brie Grilled Cheese Sandwich

Instructions

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.