Food recipes
Fresh Strawberry Shortcakes with Yogurt Cream
Fresh Strawberry Shortcakes with Yogurt Cream Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking powder, double-acting, sodium a...
Fresh Strawberry Shortcakes with Yogurt Cream
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
oil, canola
vanilla extract
strawberries, raw
sugars, granulated
lemon juice, raw
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
Directions:
1.
Preheat oven to 450.2.
Weigh or lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, brown sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk to combine.3.
Place butter in a medium microwave-safe bowl.
Microwave at HIGH for 1 minute or until melted.
Add cold buttermilk, stirring until butter forms small lumps.
Add oil and vanilla, stirring to combine.4.
Add buttermilk mixture to flour mixture, stirring just until incorporated (do not overmix) and batter pulls away from sides of bowl.
(Batter will be very wet.)5.
Drop batter into 12 mounds (about 2 heaping tablespoonfuls each) onto a baking sheet lined with parchment paper.
Bake at 450 for 12 minutes or until golden.6.
While biscuits bake, slice strawberries.
Combine strawberries, 2 tablespoons sugar, and lemon juice; toss to coat.
Set aside.7.
Place yogurt, cream, and remaining 2 tablespoons sugar in a bowl; beat with a mixer at medium speed until soft peaks form.
Split biscuits; fill with berry mixture and cream.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
oil, canola
vanilla extract
strawberries, raw
sugars, granulated
lemon juice, raw
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
Directions:
1.
Preheat oven to 450.2.
Weigh or lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, brown sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk to combine.3.
Place butter in a medium microwave-safe bowl.
Microwave at HIGH for 1 minute or until melted.
Add cold buttermilk, stirring until butter forms small lumps.
Add oil and vanilla, stirring to combine.4.
Add buttermilk mixture to flour mixture, stirring just until incorporated (do not overmix) and batter pulls away from sides of bowl.
(Batter will be very wet.)5.
Drop batter into 12 mounds (about 2 heaping tablespoonfuls each) onto a baking sheet lined with parchment paper.
Bake at 450 for 12 minutes or until golden.6.
While biscuits bake, slice strawberries.
Combine strawberries, 2 tablespoons sugar, and lemon juice; toss to coat.
Set aside.7.
Place yogurt, cream, and remaining 2 tablespoons sugar in a bowl; beat with a mixer at medium speed until soft peaks form.
Split biscuits; fill with berry mixture and cream.