Peach & Strawberry Shortcakes

I bit into a strawberry that I bought at the farmers' market this past weekend and it was so perfectly ripe, the juice dripped right down my chin. That is the kind of strawberry you want to use for these fluffy shortcakes. Combined with soft, melt in your mouth peaches, that are also in season right now, these Peach & Strawberry Shortcakes are pure heaven.

I made some recently as a treat for my parents and the kids one afternoon. Everyone lined up in front of me with their plates held out as I assembled each shortcake for them, topping a half a shortcake with naturally sweet
fruit, followed by a dollop of honey yogurt and finally it's better half, creating the perfect summer time treat.

[amd-recipeseo-recipe:76]

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Peach & Strawberry Shortcakes (Makes 8 Shortcakes)

Prep Time: 5 mins Cook Time: 17 mins

egg free

nut free

Ingredients

  • 2 Cups all purpose flour
  • 2 Tsp baking powder
  • 3 Tbsp sugar
  • 1/2 Tsp kosher salt
  • 1/4 Cup unsalted butter, cold and cubed
  • 3/4 Cup milk
  • 1 Peach, pitted and diced
  • 1 Cup strawberries, stemmed and quartered
  • 1/2 Cup plain greek yogurt
  • 1 Tsp vanilla extract
  • 1 Tbsp honey

Preparation

1. Preheat oven to 400 F.
2. Place the first 4 ingredients into a food processor and combine.
3. Add the cold butter and pulse until mixture resembles coarse meal.
4. Place the mixture in a bowl, make a well in the center and pour in the milk. With a fork, slowly stir until the ingredients are just combined.
5. Place dough on a lightly floured surface and knead about 5 times.
6. Pat the dough out into a rectangle and cut out about eight 3-inch rounds using a circular cookie cutter or the rim of a glass .*
7. Place the rounds on a sheet pan, bake for 17 -19 minutes and set aside to cool.
8. In a separate bowl, combine the peaches and strawberries.
9. In another bowl, mix the yogurt, vanilla and honey.
10. Cut shortcake in half through the middle, place a large spoonful of fruit mixture in the center, a heaping of yogurt honey sauce and top with the remaining shortcake half.
11. Continue making the shortcakes and serve.
*Option: you can brush the tops lightly with milk and sprinkle some sugar on the rounds before baking if you desire for extra sweetness.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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5 comments

  • Katie Newell

    Homemade Strawberry Shortcake has been a summertime staple in our family for as long as I can remember! What a fun twist to use Greek yogurt in place of freshly whipped cream!

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  • Kirstin

    These look so refreshing and delicious. My children and I are going to make the shortcakes now and have them for dessert tonight. THANKS!

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  • Adriana

    Does the butter have to be cold and can I mix it by hand? Not a baker, so these may be obvious questions. Sorry. Thanks!

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  • Jennifer

    I used whole wheat pastry flour in place of the white flour and forgot to add the sugar and it still turned out great. My kids loved it! The greek yogurt in place of whipped cream was such a good idea. Thanks for the recipe!

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  • Malisa

    Can I use spelt flour instead?

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