Berry shortcakes with honey yogurt

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 6

Make light and delicious shortcakes with a bright, summery look. This dessert isn't loaded with calories and is very easy to assemble: shortcakes are split in half and filled like sandwiches with yogurt and honey, a mixture of raspberries and sliced strawberries. Unlike the traditional whipped cream used for this dessert, Greek yogurt is healthier and lower in fat, yet the flavor is just as creamy. The shortcakes themselves are baked with flour, sugar, butter, eggs, and cream. To ensure they're fluffy and flaky, the dough doesn't need to be kneaded for long; it should feel rough and sticky. You can bake the shortcakes ahead of time and garnish them with yogurt, berries, and a pinch of orange zest before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 and 1/4 cups flour + extra for work
1/4 cup + 2 tablespoons granulated sugar, divided
1 tbsp baking powder
1 teaspoon coarse salt
165g cold butter, cut into 1cm cubes.
3/4 cup cold heavy cream
2 cold large eggs
1.5 tsp grated orange zest + extra for serving
1 egg, beaten with 1 tbsp water, for brushing
2 teaspoons turbinado sugar, for sprinkling on shortcake
4 cups strawberries, hulled and thickly sliced (450 g)
180 g fresh raspberries
2 jars of 200g Greek yogurt
1/4 cup liquid honey
6 sprigs fresh mint, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, premium flour, sugar, baking powder, butter, cream, eggs, Oranges, turbinado sugar, strawberry, raspberry, yogurt, honey, mint

Cooking the dish according to the recipe:

Preheat oven to 220°C. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, 2 tablespoons of granulated sugar, baking powder, and salt. Add the butter and beat on low speed until the butter forms pea-sized pieces. In a 2-cup measuring cup, combine the cream, eggs, and orange zest. With the mixer on low speed, add the cream mixture to the flour mixture and knead the dough. It will be very sticky.

Generously flour a cutting board. Mix the dough with a rubber spatula to ensure all the dry ingredients in the bottom of the bowl are incorporated. Turn it out onto the board and shape it into a disk, adding just enough flour to prevent sticking. Roll or press the dough to a thickness of 2-2.5 cm. Using a 8 cm round cookie cutter, cut out circles from the dough and place them on the prepared baking sheet. Refrigerate for 30 minutes. Brush the tops of the dough circles with the egg wash and sprinkle with turbinado sugar. Bake for 18-20 minutes, until the tops of the shortcakes are golden brown and spring back when lightly pressed. Let them cool for 10 minutes.
Meanwhile, combine the strawberries and 1/4 cup sugar in a bowl. Let sit at room temperature for 30 minutes. Gently fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk the yogurt with honey, cover, and refrigerate.
To assemble the shortcakes, split each shortcake in half horizontally and place the bottom halves on dessert plates. Top each with a spoonful of yogurt and honey, along with the berries and their juices. Top the berries with the top halves of the shortcakes. Sprinkle with additional grated orange zest, garnish with mint leaves, and serve.

Note

You can cut the shortcakes with a knife, but they look more interesting with ragged edges; split them in half with a fork, as English muffin.