Berry Breakfast Shortcakes

Berry Breakfast Shortcakes

Yields: 4 filled shortcakes

Nutrition: calories 184, fat 6 g, protein 5.6 g, fiber 3 g

 

Ingredients:

• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3 teaspoon granulated sugar, divided
• 3 tablespoons unsalted cold butter cut into small pieces
• 1/4 cup 2% milk, you can use whole milk too
• 2 teaspoons honey
• 1/2 teaspoon vanilla extract
• 3/4 heaping cup fat free vanilla Greek yogurt
• 1 cup fresh blueberries (you can use frozen, but let thaw and drain well)
• 1 1/2 cups slices strawberries
•  grated lemon zest (optional)

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper (you must use parchment paper for this recipe).
2. In a large mixing bowl, combine the flour, baking powder, salt and 2 1/2 teaspoons sugar. Using a pastry blender or your fingers, gently mix in the butter until you have pea-sized pieces. Add the milk and vanilla. Stir until the mixture forms a messy, shaggy kind of dough.
3. Divide the dough into 4 round pieces and lay on prepared pan. Bake until light to golden brown. About 15 minutes.
4. While shortcakes are in the oven, combine the yogurt with the honey and set aside. In a medium bowl sprinkle the remaining 1/2 teaspoon sugar over the sliced strawberries and mix gently. Fold in the blueberries and gently mix again.
5. When the shortcakes come out of the oven let them cool about 5 minutes on a wire rack. Now, split each in half. Let cool a few more minutes. Place the bottom and top on a plate. Dollop yogurt over each bottom half and then add the strawberry and blueberry mixture.  If you want you can sprinkle the lemon zest and then sandwich with the top half. Enjoy!
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   Berry Breakfast Shortcakes

   Try something different for breakfast, this Berry Breakfast Shortcake is bursting with berries and cool Greek yogurt adds a creamy filling for a great balance of flavors and textures. 

   Course Breakfast, brunch, Dessert

   Cuisine American

   Keyword berry shortcake, breakfast, brunch, shortcake

   Prep Time 10 minutes

   Cook Time 15 minutes

   cooling time 10 minutes

   Total Time 35 minutes

   Servings 4 servings

   Author Pam

   Ingredients

   • 1/2 cup all purpose flour
   • 1 teaspoon baking powder
   • 1/8 teaspoon salt
   • 3 teaspoons granulated sugar, divided
   • 3 tablespoons unsalted cold butter cut into small pieces
   • 14 cup 2% milk, you can use whole milk too
   • 2 teaspoons honey
   • 1/2 teaspoon vanilla extract
   • 3/4 heaping cup fat free vanilla or plain Greek yogurt
   • 1 cup fresh blueberries (you can use frozen, but let thaw and drain well)
   • 1 1/2 cups slices strawberries
   • grated lemon zest (optional)

   Instructions

   1. 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper (you must use parchment paper for this recipe).

      2. In a large mixing bowl, combine the flour, baking powder, salt and 2 1/2 teaspoons sugar. Using a pastry blender or your fingers, gently mix in the butter until you have pea-sized pieces. Add the milk and vanilla. Stir until the mixture forms a messy, shaggy kind of dough.

      3. Divide the dough into 4 round pieces and lay on prepared pan. Bake until light to golden brown. About 15 minutes.

      4. While shortcakes are in the oven, combine the yogurt with the honey and set aside. In a medium bowl sprinkle the remaining 1/2 teaspoon sugar over the sliced strawberries and mix gently. Fold in the blueberries and gently mix again.

      5. When the shortcakes come out of the oven let them cool about 5 minutes on a wire rack. Now, split each in half. Let cool a few more minutes. Place the bottom and top on a plate. Dollop yogurt over each bottom half and then add the strawberry and blueberry mixture.  If you want you can sprinkle the lemon zest and then sandwich with the top half. Enjoy!

 

 

Here’s a few more berry dessert recipes to enjoy…

Lemon Lush Cake with Floating Blueberries

Red White and Blue Trifle

Croffles – TikTok Croissant Waffles

 

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