| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
- 1 1/4 cups buttermilk
- 1 tablespoon vanilla extract
- 2 pints mixed berries (including strawberries)
- 1/3 cup granulated sugar
- Zest and juice of 1 small orange
- 1 cup cold heavy cream
- 7 ounces plain Greek yogurt
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar
Instructions
- For the biscuits: Preheat the oven to 450 degrees F.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
- Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
- For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
- For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won’t get quite as stiff as regular whipped cream.)
- To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 625 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 3 g |
| Sugar | 40 g |
| Protein | 9 g |
| Cholesterol | 91 mg |
| Sodium | 491 mg |
Reviews
Best shortcake ever! This is fantastic! I love how easy this is and it’s the perfect sweetness. If you are concerned with it being too sweet, you could cut a little of the sugar from the berries and/or the sweet yogurt cream, but leave the shortbread alone – it’s so good!
I love the sweet yogurt cream so much and it seems to be so much more stable than whipped cream, making it perfect if you have leftovers. I made mine using an immersion blender to make cleanup a snap. Will definitely make again!
Very easy, but suggest going easy with the buttermilk
My favorite recipe!!
instead of the orange juice and zest can you use a lemon and zest
Love this lighter option than my usual!
Perfect and easy summer treat. I used gluten free all purpose flour for the shortbreads and made something the whole family could enjoy! Excellent.
These are amazing! I love that they’re not too sweet. The tangy yogurt cream is perfect with the sweetness from the fruit. And the shortbread is super simple to make and is so delicious! This recipe is a definite keeper!