Strawberry Shortcake Milkshakes

Preheat the oven to 425 F.

In a large bowl whisk together the flour, 3 tablespoons of sugar, baking powder, and salt. Using a grater, grate the cold butter into the bowl and then mix with your fingers until coarse crumbles form.

In a small dish (I like to use my liquid measuring cup), lightly beat together the whole egg and the buttermilk. Add it to the bowl with the flour mixture and stir/fold with a sturdy spatula until just combined. (Be careful not to overwork the dough! That will make your shortcakes tough instead of tender.).

Turn the dough out onto a floured surface and gently knead it into a ball. Pat the ball out to about 3/4″ thick. Cut the dough using a small biscuit cutter (or whatever you have handy). The size is really your preference but larger will change the bake time. I cut mine into about 1 1/2″ circles. Place your shortcake cut-outs onto an un-greased baking sheet about an inch apart (just crowd ‘em on there—they don’t spread out much).

Brush the tops of the shortcakes with the beaten egg white and then sprinkle with sugar. Bake for 7 minutes (more for larger shortcakes), then remove pan from the oven, remove shortcakes from the baking sheet, and let them cool completely.

(I ended up with about 28 little shortcakes).

To make the milkshakes, add 2 cups of frozen yogurt to the blender. Toss in the strawberries and 1 cup of the milk. Blend until combined. Add 3 of the shortcakes (more if yours are small) and a little more of the milk if needed. Blend.

Top with the whipped cream and additional shortcake crumbles if desired.

The shortcake portion of this recipe is only slightly adapted from The New Best Recipe Book from Cook’s Illustrated.