Peach & Strawberry Shortcakes

5 from 1 vote

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!

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Servings:

Calories: 227kcal

Author: Catherine McCord

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 flour, baking powder, sugar and salt in a food processor and pulse to combine.
Add the cold butter and pulse until mixture resembles coarse meal.
Place the flour and butter 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 about 1/2-1 inch thick and cut out 3-inch rounds using a circular cookie cutter or the rim of a glass. You should be able to make 6-8 shortcakes depending on the size of your cutter.
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