Light & Lovely Strawberry Shortcakes

This recipe is taken from the 2013 Milk Calendar. Strawberry shortcake, the quintessential Canadian dessert, is a must to make while juicy, sweet strawberries are bountiful at farms and markets. This version combines luscious cream with yogurt for a lighter, yet still as delightful, ode to the classic.

  • Prep: 20 min
  • Cooking: 15 min
Yields 6 servings
light lovely strawberry shortcakes

Ingredients

  • Shortcakes
  • 1 2/3 cups (400 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) granulated sugar
  • 3/4 cup (175 mL) plain Greek or drained yogurt (not fat-free)
  • 1/3 cup (75 mL) 35% whipping cream
  • 1/4 cup (60 mL) butter melted
  • Filling
  • 2/3 cup (150 mL) 35% whipping cream
  • 3 tbsp (45 mL) granulated sugar divided
  • 1/2 cup (125 mL) plain Greek or drained yogurt (not fat-free)
  • 1 tsp (5 mL) vanilla
  • 4 cups (1 L) sliced fresh strawberries
  • Fresh mint leaves

Preparation

Shortcakes: Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or butter lightly.

In a bowl, whisk together flour, baking powder, baking soda and salt. In a measuring cup or bowl, whisk together sugar, yogurt, cream and butter. Pour into dry ingredients; stir with fork until firm and an evenly moistened dough forms. Drop 6 mounds of dough by large spoonfuls onto prepared baking sheet at least 2 inches (5 cm) apart.

Bake for about 15 min or until golden brown and firm to the touch. Transfer to rack to cool until just warm or completely. (Can be stored in an airtight container for up to 1 day.)

Filling: In a chilled bowl, whip cream until soft peaks; beat in 2 tbsp (30 mL) of the sugar. Fold in yogurt and vanilla. (Can be covered and refrigerated for up to 1 day).

To assemble: In a bowl, toss strawberries with remaining sugar. Cut shortcakes in half crosswise; spoon cream mixture over shortcake bottoms. Top with strawberries, then cover with shortcake tops. Garnish with fresh mint.

Tips

Make these shortcakes with different fresh berries and fruits as they are in season. Raspberries, blueberries, chopped peaches, apricots or plums and even sautéed sliced apples or pears all work well.

Tip for Kids: Take the kids strawberry picking at a pick-your-own farm; not only will they be fascinated to see the fields of ruby red strawberries (and sample a few too), but when they help make the dessert with strawberries they’ve picked and present it to guests, the pride is unbeatable!

Scrape the seeds from 1 vanilla bean; add half to the cream for the shortcakes and to the cream for the filling (instead of extract); instead of tossing the strawberries with sugar, toss them with 2 tbsp (30 mL) good-quality balsamic vinegar and 1/2 tsp (2 mL) cracked black peppercorns.

Nutrition

Nutritional Information

per serving
Energy: 453 Calories
Protein: 10 g
Carbohydrate: 53 g
Fat: 23 g
Fibre: 3.5 g
Sodium: 159 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 15 % / 170 mg
Vitamin C: 109 %
Folate: 44 %
Selenium: 28 %
Thiamin: 25 %