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Light & Lovely Strawberry Shortcakes

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Shortcakes:
1 2/3 cups (400 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/4 cup (60 mL) granulated sugar
3/4 cup (175 mL) plain Greek or drained yogurt, (not fat-free)
1/3 cup (75 mL) 35% whipping cream
1/4 cup (60 mL) butter, melted

Filling:
2/3 cup (150 mL) 35% whipping cream
3 tbsp (45 mL) granulated sugar, divided
1/2 cup (125 mL) plain Greek or drained yogurt, (not fat-free)
1 tsp (5 mL) vanilla
4 cups (1 L) sliced fresh strawberries
Fresh mint leaves

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/light-lovely-strawberry-shortcakes?source=calendar
Light & Lovely Strawberry Shortcakes true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 20 mins
  • Cooking Time 15 mins
  • Yields 6 servings

Strawberry shortcake, the quintessential Canadian dessert, is a must to make while juicy, sweet strawberries are bountiful at farms and markets. This version combines luscious cream with yogurt for a lighter, yet still as delightful, ode to the classic.

  • Course Desserts & Sweets
  • Prep. Time 20 mins
  • Cooking Time 15 mins
  • Yields 6 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Ingredients


Shortcakes:
1 2/3 cups (400 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/4 cup (60 mL) granulated sugar
3/4 cup (175 mL) plain Greek or drained yogurt, (not fat-free)
1/3 cup (75 mL) 35% whipping cream
1/4 cup (60 mL) butter, melted

Filling:
2/3 cup (150 mL) 35% whipping cream
3 tbsp (45 mL) granulated sugar, divided
1/2 cup (125 mL) plain Greek or drained yogurt, (not fat-free)
1 tsp (5 mL) vanilla
4 cups (1 L) sliced fresh strawberries
Fresh mint leaves

Preparation

Shortcakes: Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or butter lightly.

In a bowl, whisk together flour, baking powder, baking soda and salt. In a measuring cup or bowl, whisk together sugar, yogurt, cream and butter. Pour into dry ingredients; stir with fork until firm and an evenly moistened dough forms. Drop 6 mounds of dough by large spoonfuls onto prepared baking sheet at least 2 inches (5 cm) apart.

Bake for about 15 min or until golden brown and firm to the touch. Transfer to rack to cool until just warm or completely. (Can be stored in an airtight container for up to 1 day.)

Filling: In a chilled bowl, whip cream until soft peaks; beat in 2 tbsp (30 mL) of the sugar. Fold in yogurt and vanilla. (Can be covered and refrigerated for up to 1 day).

To assemble: In a bowl, toss strawberries with remaining sugar. Cut shortcakes in half crosswise; spoon cream mixture over shortcake bottoms. Top with strawberries, then cover with shortcake tops. Garnish with fresh mint.

Tips

Make these shortcakes with different fresh berries and fruits as they are in season. Raspberries, blueberries, chopped peaches, apricots or plums and even sautéed sliced apples or pears all work well.

Tip for Kids: Take the kids strawberry picking at a pick-your-own farm; not only will they be fascinated to see the fields of ruby red strawberries (and sample a few too), but when they help make the dessert with strawberries they’ve picked and present it to guests, the pride is unbeatable!

Scrape the seeds from 1 vanilla bean; add half to the cream for the shortcakes and to the cream for the filling (instead of extract); instead of tossing the strawberries with sugar, toss them with 2 tbsp (30 mL) good-quality balsamic vinegar and 1/2 tsp (2 mL) cracked black peppercorns.

131 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 453 Calories
Protein: 10 g
Carbohydrate: 53 g
Fat: 23 g
Fibre: 3.5 g
Sodium: 159 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 15 % / 170 mg
Vitamin C: 109 %
Folate: 44 %
Selenium: 28 %
Thiamin: 25 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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