Easy Strawberry Shortcake with Strawberry Yogurt Scones

June for me means fresh strawberries! Creating a luscious tower over strawberry yogurt scones makes them decant and so yummy too!

Easy Strawberry Shortcake with Strawberry Yogurt Scones

Yield: 4 – 5 servings

Ingredients:

1 pound carton ripe strawberries, washed
3 tablespoons brown sugar, packed
1 tablespoon triple sec or orange liqueur
(Or 1 tablespoon orange juice plus 1 tablespoon sugar)
1 cup heavy whipping cream
2 ¼ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
1 tablespoon baking powder
1 teaspoon lemon zest
1 stick butter, cold
1 carton Strawberry Greek yogurt, 5 ounces
1 egg, beaten
2 tablespoons milk
2 tablespoons granulated sugar, for sprinkling

Equipment needed:

Small mixing bowl
Paring knife
Measuring spoons
Rubber spatula
Dry & liquid measuring cups
Micro plane grater
Pastry blender
Hand mixer or stand up mixer
Medium mixing bowl
Half baking sheet
Parchment paper

I love fresh berries in any dessert and this version of Shortcake is no exception! I have many memories of picking berries in a field, eating so many I was almost sick! Then we would come home and make shortcakes and homemade jelly…Yum! This recipe is super simple and sure to please. If you don't want to make your own scones, the berries and cream can be placed over angel food or sponge cake too!

Prepare your fruit at least an hour or so before serving to allow fruit to soften and create a syrupy fruit flavored liquid. Unless you have purchased organic berries, they will need to be rinsed and drained in a colander before slicing. Remove the caps of each berry carefully, trying not to waste as much berry as possible. Slice each berry into three or four slices depending on the size of the fruit and place in a small mixing bowl. Slices show the berry shape and have lovely meal appeal, rather than chopped berries. Combine berries with brown sugar and triple sec. I use brown sugar instead of white granulated as it creates a thicker, richer syrup for the final product. Triple sec, which is an orange liqueur similar to Grand Mariner or Cointreau, also adds another dimension of flavor. If alcohol is not your thing, substitute orange juice and a little sugar instead. Cover bowl with plastic wrap and refrigerate until you are ready to assemble!

Preheat oven to 400 F.

Making scones is very similar to making biscuits, except they have egg and a bit more sugar added. In this recipe Greek yogurt provides the liquid and strawberry flavor too!

Since scones and biscuits are quick breads, combining the dry ingredients first and then adding the liquid will create a fluffy texture. Mix flour, sugar, baking powder, lemon zest, and salt together in a medium bowl using a rubber spatula.

Cube cold butter in ½ tablespoon chunks and add to dry ingredients. Using a pastry blender or your fingers, cut butter into dry mixture until they resemble fine pea-sized particles. First blend the egg in a small bowl to a creamy yellow color, to make the mixing of liquid ingredients more efficient, and then add to dry ingredients along with the carton of strawberry Greek yogurt. Mix until the dough starts to form a ball. Sprinkle with milk and continue stirring for about 10 more strokes. Dough will be moist a fairly crumbly. Resist the urge to mix more as this will create a glutinous ball and scones will not be fluffy.

Now it's time to form the scones! Prepare a board or counter with a bit of flour and dump scone dough out of bowl. If dough is very sticky and moist, dust a bit more flour on top of ball and hands to prevent sticking. Delicately form dough into a 8 inch, flat disk about 1 inch thick. Using a chef knife, slice disk into 5-6 even triangles. Place triangles of dough onto a half sheet pan that is lined with parchment paper, close together, as shown, and sprinkle with granulated sugar. Place in preheated 400 F oven and bake for 20 – 25 minutes or golden brown.

I love real whipped cream! My husband also likes Cool Whip, so whatever your family prefers works for assembling the shortcakes. If making whipped cream, start with very cold, heavy whipping cream and a clean cold bowl. Whipping cream has better volume if it's cold! Using your hand mixer on medium high speed, blend cream until it starts to thicken before adding sugar or vanilla. Adding sugar too will prevent the thickening process. Add the sugar half at a time, mixing on high speed for 20 seconds in between additions. Add vanilla with last addition of sugar and whip for about 30 more seconds. Don't over mix the cream, as cream will turn into butter and get chunks in it if over mixed. Not good meal apppeal!

Ready to assemble! Here you need your cake or scones, whipped cream product and marinated strawberries. Open scones in half using fingers to separate. A knife can be used, but I prefer the uneven edges and fluffy appearance. If they fall apart a bit… doesn't matter as whipped cream masks all imperfections! Place first layer of scones on four or five plates and cover with half of the berries. Place a dollop of whipped cream and then the top scone. Place another dollop of cream on scones and then remaining berries. I finish with a drizzle of remaining berry syrup to create a pool around the tower of yum! This dessert is amazing! Enjoy!!