Peach & Strawberry Shortcakes (Makes 8 Shortcakes)

Prep Time: 10 mins Cook Time: 17 mins

egg free

nut free


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoons kosher salt
  • 1/4 cup unsalted butter, cold and cubed
  • 3/4 cup whole milk
  • 1 peach, pitted and diced
  • 1 cup strawberries, stemmed and quartered
  • 1/2 cup plain greek yogurt
  • 1 teaspoons vanilla extract
  • 1 tablespoons honey


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.

** Alternatively you can fill the shortcakes with whipped cream instead of greek yogurt