Peach & Strawberry Shortcakes
Juicy strawberries, ripe peaches and honey vanilla yogurt with a light and fluffy shortcake is the ultimate summer dessert everyone will want over and over again!
Equipment
- Food Processor
Ingredients
- 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
Instructions
- Preheat oven to 400 F.
- Place the first 4 ingredients into a food processor and combine.
- Add the cold butter and pulse until mixture resembles coarse meal.
- 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.
- Place dough on a lightly floured surface and knead about 5 times.
- 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.
- Place the rounds on a parchment or silpat lined baking sheet. Bake for 17-19 minutes and set aside to cool.
- In a separate bowl, combine the peaches and strawberries.
- In another bowl, mix the yogurt, vanilla and honey.
- Cut shortcake in half through the middle, place a large spoonful of fruit mixture in the center, a heaping scoop of yogurt honey sauce and top with the remaining shortcake half.
- Continue making the shortcakes and serve.
Notes
- For sweeter shortcakes, you can brush the tops lightly with milk and sprinkle some sugar on the rounds before baking if you desire.
- Alternatively you can fill the shortcakes with whipped cream instead of greek yogurt
Nutrition
Calories: 230kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Cholesterol: 20mg | Sodium: 150mg | Fiber: 1g | Sugar: 11g
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