| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 1/4 cups all-purpose flour, plus extra for rolling
- 1/4 cup plus 2 tablespoons granulated sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch diced
- 3/4 cup cold heavy cream
- 2 cold extra-large eggs
- 1 1/2 teaspoons grated orange zest, plus extra for serving
- 1 egg, beaten with 1 tablespoon water, for egg wash
- 2 teaspoons turbinado sugar, such as Sugar in the Raw, for sprinkling
- 4 cups strawberries, hulled and thickly sliced (16 ounces)
- 6 ounces fresh raspberries
- 2 (7-ounce) containers Greek yogurt, such as Fage
- 1/4 cup liquid honey
- 6 sprigs fresh mint, for serving
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky.
- Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough 3/4 to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes.
- Meanwhile, combine the strawberries and the 1/4 cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover and refrigerate.
- To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 702 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 5 g |
| Sugar | 34 g |
| Protein | 14 g |
| Cholesterol | 183 mg |
| Sodium | 571 mg |
| Serving Size | 1 of 6 servings |
| Calories | 702 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 5 g |
| Sugar | 34 g |
| Protein | 14 g |
| Cholesterol | 183 mg |
| Sodium | 571 mg |
Reviews
Don’t get me wrong the flavor of these biscuits is great. But the wet:dry ratio is way off. I dumped out part of the liquid when the dough was already soggy. Even then I had to add at least 1/4 cup of flour. The result was tasty but dense and barely rose. Yes, I handled the dough gently but why not get the ratio correct to begin with? I don’t know whether leaving out the eggs or cutting back the cream is the answer. From my scone baking, I’d say leave out the eggs. It also called for double the amount of butter than my scone recipe for the same amount of flour. I’m surprised this wasn’t tested more carefully.
My husband couldn’t stop raving about this… and he’s not a dessert guy. This is a BIG dessert after a big meal. Next time I will make smaller shortcakes and reduce the portion size. Used Fage with strawberries yogurt and swirled the Fage strawberry into the yogurt before serving (cut back a little on the honey so it wouldn’t be too sweet). Delicious!
This is so Amazing!