The Pioneer Woman Tasty Kitchen
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Light Strawberry Shortcake

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Level: Easy

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Description

A lighter version of this classic dessert that uses Greek yogurt instead of heavy cream for a perfect summer treat!

Ingredients

  • FOR THE FILLING:
  • 16 ounces, weight Greek Yogurt
  • ¼ cups Sugar
  • 1 pound Strawberries, Hulled And Sliced
  • FOR THE BISCUITS:
  • 2-¼ cups All-pupose Flour
  • ¼ cups Sugar Plus 1 Tablespoon
  • 1 Tablespoon Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces
  • 1 cup Buttermilk
  • 1 Tablespoon Cream Or Half-and-Half

Preparation

Make the filling by placing the yogurt into a bowl and whisking in the sugar until combined. Stir in the strawberries and refrigerate for at least an hour. The strawberries will bleed some of their juice into the yogurt.

Preheat the oven to 425 F.

Make the biscuits by combining the flour, 1/4 cup of sugar, baking powder, baking soda and salt in a bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add the buttermilk and mix just until combined.

Roll out the dough on a floured surface to approximately a 3/4″ thickness. Use a 3″ round cutter to cut the biscuits and place them on a baking sheet that you’ve lined with parchment paper. Re-roll the dough scraps to make more biscuits. Brush the top of each biscuit with the cream or half-and-half and sprinkle on the remaining tablespoon of sugar.

Bake for about 15 minutes or until the tops are light golden brown. Remove pan from oven and set it on a rack. Allow biscuits to cool before plating and slicing each in half. Place a scoop of the yogurt berry mixture on one half and top with the other half of the biscuit.

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