Frozen Yogurt Strawberry Shortcakes – Bon Appetit
Description
This classic dessert elevates simple ingredients into a show-stopping finale. The star is the fluffy, tender shortcake biscuit, baked until golden and split open to hold a generous scoop of strawberry frozen yogurt. Fresh strawberries are macerated with sugar to create a juicy, sweet syrup that contrasts beautifully with the cold, creamy yogurt. It is the perfect balance of warm and cold, crunchy and soft. Ideal for summer gatherings, holidays, or a special weekend treat, this recipe brings a touch of Southern comfort to any table. Simple to assemble yet impressive enough for guests, it is a timeless favorite that relies on quality berries and fresh dough.Ingredients
Directions
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In a medium bowl, combine the sliced strawberries and 2 tablespoons of the sugar. Cover and refrigerate for at least 2 hours or up to 6 hours to allow the berries to macerate and release their juices.
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Position a rack in the center of the oven and preheat to 425&# 194;°F (218ðC).
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In a small bowl, whisk together the milk, egg, and vanilla extract. Set aside.
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In a large bowl, sift together the flour, baking powder, salt, and the remaining 1 tablespoon of sugar.
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Add the chilled butter pieces to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
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Pour the milk mixture into the flour mixture. Stir gently with a fork or spatula just until a soft, shaggy dough forms. Do not overmix.
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Turn the dough out onto a lightly floured surface. Gently knead the dough 8 to 10 times until it comes together and is smooth.
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Roll the dough out to a thickness of about 1/2 inch.
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Using a floured 2-inch round biscuit cutter, cut out rounds from the dough. Place the cut biscuits on a large ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading.
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Reroll the scraps and cut out additional rounds if necessary.
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Bake in the preheated oven until puffed and golden brown, about 14 minutes.
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Remove the biscuits from the oven and let them cool slightly on the baking sheet.
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Split each biscuit horizontally in half.
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Place both halves of one biscuit, split-side up, on each of 8 plates.
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Scoop a generous portion of frozen yogurt onto the top half of each biscuit.
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Top with the macerated strawberry mixture, including the syrup.
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Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 71.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 4.5g18%
- Sugars 0.5g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Shortcake biscuits can be baked up to 6 hours ahead. Let them cool completely, then wrap tightly in plastic wrap and store at room temperature. Refresh in a warm oven for a few minutes before assembling if desired.
For best results, ensure the butter is very cold before cutting it into the flour. This helps create flaky layers in the biscuits.
If fresh strawberries are out of season, you can substitute with other berries like raspberries or blueberries, though the flavor profile will change.
Regular ice cream or whipped cream can be used instead of frozen yogurt for a richer texture.
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