Strawberry Shortcakes

We pump up the strawberry flavor in this shortcake by stirring in fresh and freeze-dried berries into the sweet biscuit dough and the tangy whipped Greek yogurt. You won’t want to miss all of our strawberry recipes in our 2018 March/April Issue, grab yours today! 

5.0 from 1 reviews
Strawberry Shortcakes
Makes 8
  • 1½ cups (187.5 grams) self-rising flour
  • ⅓ cup (50 grams) yellow cornmeal
  • 2 tablespoons (24 grams) granulated sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons (84 grams) cold unsalted butter, cubed
  • ½ cup (73 grams) diced fresh strawberries
  • ¾ cup (180 grams) whole buttermilk, plus more for brushing
  • Strawberry Whipped Greek Yogurt (recipe follows)
  • Strawberry Coulis (recipe follows)
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in strawberries. Stir in buttermilk just until flour is moistened.
  3. On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps only once. (When cutting biscuits, push the cutter into dough using a straight up-and-down motion. Do not twist cutter.) Place on prepared pan. Brush top of shortcakes with buttermilk.
  4. Bake until golden, 12 to 15 minutes. Let cool completely. Cut shortcakes in half horizontally. Spoon 3 to 4 tablespoons Strawberry Whipped Greek Yogurt onto bottom half of shortcakes. Top with about 2 tablespoons Strawberry Coulis. Cover with top half of shortcakes. Serve immediately.

5.0 from 1 reviews
Strawberry Whipped Greek Yogurt
Makes about 4 cups
  • 1 cup (240 grams) whole-milk plain Greek yogurt
  • ¾ cup (180 grams) heavy whipping cream
  • ¼ cup (4 grams) freeze-dried strawberries, powdered (see Pro Tip on page 63)
  • 3 tablespoons (63 grams) honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon (1 gram) rose water
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at low speed until well combined and slightly thickened. Increase mixer speed to high, and beat until thick and stiff, about 5 minutes. Use immediately, or refrigerate for up to 2 days.

5.0 from 1 reviews
Strawberry Coulis
Makes about 1 cup
  • 2 cups (270 grams) hulled and halved fresh strawberries
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 tablespoons (30 grams) fresh lemon juice
  • 2 tablespoons (30 grams) water
  • 1 teaspoon (3 grams) cornstarch
  • ½ cup (76 grams) quartered fresh strawberries
  1. In a small saucepan, bring halved strawberries, brown sugar, and lemon juice to a simmer over medium heat. Reduce heat to low; cover and cook for 15 minutes, stirring and mashing any larger strawberry pieces.
  2. In a small bowl, stir together 2 tablespoons (30 grams) water and cornstarch. Add cornstarch mixture to hot strawberry mixture, and bring to a simmer; cook until thickened. Remove from heat, and stir in quartered strawberries. Let cool completely. Refrigerate in an airtight container for up to 1 week.


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  1. I love that all the components have strawberries in it… It’s a strawberry lover’s dream!
    I used strawberry-flavored greek yogurt instead of plain, which is what I had and came out great. The biscuits have a little savory note to it from cornmeal and black pepper. It’s very interesting and unique.


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