Last week it hit me. Labor day is just around the corner, summer is coming to a close, and I had not eaten any strawberry shortcake all season. I had to rectify the situation immediately.
After some experimenting in the kitchen, I discovered the secret to making the perfect biscuit: greek yogurt! This recipe, made with Chobani non-fat greek yogurt, yielded deliciously moist biscuits and a tangy, sweet "cream", perfect for enjoying the last of this season's berries!
Strawberry Shortcake with Sweet Yogurt Biscuits and "Cream"
For the biscuits:
¾ c flour
⅛ tsp salt
4 tsp sugar
1 tsp baking powder
3 T cold butter, cut into small pieces
⅜ c Chobani non-fat greek yogurt
⅜ c skim milk
Preheat the oven to 400 degrees.
In a large bowl combine the flour, salt, sugar, and baking powder. Cut the butter into the flour mixture with a pastry blender (or 2 forks).
In a small bowl, mix together the yogurt and milk. Add the yogurt mixture to the flour mixture, mixing together with a fork until the dough is moistened.
Separate the dough into 4 equal pieces. Roll each piece into a cylinder and place on a parchment-lined baking sheet. Flatten each cylinder with your palm so it's 1 ½ inches tall. Bake for 15 minutes or until tops are golden brown.
For the topping:
4 T powdered sugar
1 tsp vanilla
1 pint strawberries, hulled and sliced (leave a few unsliced for garnish)
In a small bowl, beat together the yogurt, sugar, and vanilla.
To serve, slice each biscuit in half and top with strawberries and yogurt. Replace biscuit top and garnish with a strawberry.
Recipe makes 4 strawberry shortcakes.
For more great recipes using greek yogurt, check out these inspired recipes from Chobani!