Monday, June 10, 2013

Strawberry Shortcake Light

Strawberry Shortcake Light

I've got strawberries on the brain in a big way lately.  Partly it's because it's almost summer and there are lots of lovely berries in the market that are far too tempting not to buy.  But, I was also recently chatting with a PR representative for Driscoll's Berries.  She reminded me that National Strawberry Shortcake Day is on the 14th and was also generous enough to send me some coupons for Driscoll's products.

Strawberry Shortcake Light
Strawberry shortcake has a special place in my heart because it was one of the first desserts I ever mastered, many years ago.  I was working at Better Homes & Gardens magazine and was given a copy of their cookbook.  It was filled with lots of basic, comfort recipes that were perfect for the novice cook I was at the time.  Their shortcake recipe, done in the biscuit style, caught my eye and I learned to make it.  So well, in fact, that it became my go-to "fancy" dessert for years.  Even now, when I hear the name, I think back to those times but, in fact, I haven't made it or eaten it in years.  I'm always reluctant to pile gobs of whipped heavy cream onto my plate.  It's so good and so easy to eat that I end up eating way too much.  Sigh...

Strawberry Shortcake Light
But speaking with the rep got me thinking about that dessert and what I could do to lighten it up.  The answer, as it turned out, was also very close to my heart.  When I was growing up, my mother frequently baked light sponge cakes and topped them with a sweetened berry and sour cream mixture.  I substituted Greek yogurt for the sour cream, sweetened it slightly and added the plump, juicy Discroll's berries.  The filling is so light and delicious that I'd happily eat it by itself but adding the fluffy biscuits elevates this dessert to a level I'd proudly serve to guests.  That is, if we actually had any of it left.  Enjoy!

Ingredients

Biscuits:
2 1/4 Cups all purpose flour
1/4 Cup Sugar plus 1 tablespoon
1 Tablespoon baking powder
1/4 Teaspoon baking soda
1 Teaspoon salt
1 Stick unsalted butter, chilled and cut into 1" pieces
1 Cup buttermilk
1 Tablespoon cream or half & half

Strawberry Yogurt Sauce:
16 oz. Greek style yogurt
1/4 Cup sugar
1 lb. Strawberries, hulled and sliced

Strawberry Shortcake Light
Make the sauce by placing the yogurt into a bowl and whisking in the sugar until combined.  Stir in the strawberries and refrigerate for at least an hour.  The strawberries will bleed some of their juice into the yogurt.

Make the biscuits by combining the flour, 1/4 cup of sugar, baking powder, baking soda and salt in a bowl.  Cut in the butter using a pastry cutter or fork until the mixture resembles course crumbs.  Add the buttermilk and stir just until combined.

Strawberry Shortcake Light
Roll out the dough on a floured surface to approximately a 3/4" thickness.  Use a 3" round cutter to cut the biscuits and place them on a baking sheet lined with parchment paper.  Re-roll the dough scraps to make more biscuits.  Brush the top of each biscuit with the cream or half & half and sprinkle on the remaining tablespoon of sugar.

Strawberry Shortcake Light
Bake in a pre-heated 425 degree oven for about 15 minutes or until the tops are light golden brown.  Allow to cool before slicing each biscuit in half.  Place a scoop of the yogurt berry mixture on one half and top with the other half of the biscuit.  Makes approximately 6 servings.

16 comments:

  1. We used to devour those little sponge cakes when we were younger. Strawberry season always makes me long for shortcakes! I bet the Greek yogurt adds the right tartness too!! Yum!

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  2. Please please add a pin it button! I want to pin all your recipes!!! :)

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  3. I LOVE STRAWBERRIES! So happy they're in season and this shortcake looks soooo good-love the Greek yogurt, too!

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  4. I have a confession: I'm southern and have made plenty of biscuits in my life and yet have not ever made shortcake. Crazy, I know. I need to remedy that soon and I think I'll start with your recipe.

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  5. Since I don't really like sour cream, I'm definitely all for the greek yogurt swap and wooh for strawberry season!

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  6. Mine are gone, so I'm coming over for yours!

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  7. My husband pretty much lives for strawberry shortcake all summer long. Your biscuits looks so large and delicious. I haven't found a good recipe I really like. I will have to try this one out.

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  8. We both love strawberry shortcake and this sounds divine. I will have to try this for us.

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  9. This looks lovely! We ALWAYS have strawberry shortcake on the 14th because not only is it strawberry shortcake day and flag day, it is also my oldest and my youngest's birthday and that is their birthday treat of choice. I have never made it with a biscuit before but I am going to try it Friday! Also, I want to thank you for teaching me so much about cooking with buttermilk. You use it in so many recipes and because I make your recipes often, I use it too. It's a really good ingredient. I always thought of it as more of a southern ingredient. learn something new every day, don't 'cha!

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  10. Well, I know what I'm making Saturday! I love strawberry shortcake in just about any form (biscuit, cake, etc.), but I too tend to overeat whenever whipped cream is involved. :) I'm going to have to give this version a try!

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  11. I love strawberry shortcake! One of my most favorite things ever!!

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  12. We are big fans of strawberry shortcake here, too. I appreciate your lightened up version...it sounds delish!!!

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  13. My aunt used to make incredible biscuits. Yours look equally delicious, especially with all that lovely strawberry filling.

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  14. For the biscuts the recipe states "Add the buttermilk and milk just until combined." Did you forget to add milk as an ingredient or is this a typo?

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    1. Oops, it should say 'add the buttermilk and stir.' I've corrected it in the post. Thanks for catching it!

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  15. Yummy! Thank you for sharing with Foodie Friends Friday. Hope to see you next week on our Fruit Party!

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