Lightened Up Strawberry Shortcakes

Description

These strawberry shortcakes are incredibly soft, satisfying, and designed to let those juicy summer berries be the star. I wanted a recipe that hits all the nostalgic flavor notes while also giving some fiber and protein.

Using Greek yogurt is the secret to getting that perfectly tender, pillowy crumb. It adds a protein boost and creates a balanced treat that won’t weigh you down like a traditional butter-heavy biscuit. The slight tang from the yogurt cuts through the sweetness of the fruit for a bright, refreshing finish. It’s a simple, nourishing way to enjoy dessert or snack!

Instructions

Preheat oven to 425 F. Get a large
In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together Greek yogurt, eggs, vanilla, and sugar (or honey) until smooth.
Next, add the wet ingredients into the dry ingredients and stir with a spatula to combine.
Then, turn the dough out onto a floured surface and roll out to about 1/2 inch thick. Using a large biscuit cutter, cut the shortcakes out. Reforming the dough and cutting again as needed.
Place the shortcakes on to your prepared baking sheet and brush with egg wash and top with turbinado sugar.
Bake for 20-25 minutes until the tops are just golden brown.
Allow to cool on a wire rack for 10-15 minutes.
While the shortcakes cool, prep your strawberries and Greek Yogurt mixture.
To a small bowl add the Greek Yogurt and honey, whisk together to combine.
When ready to serve. slice the shortcakes length wise, or use a fork to prick around the edge and then pull the shortcake apart.
To the bottom portion add the sliced strawberries, then top with Greek Yogurt honey mixture, then place shortcake top. Enjoy!