Delicious Strawberry Yogurt Shortcake
Strawberry shortcake is a quintessential summer dessert, loved for its light and airy texture paired with the sweetness of fresh strawberries. This version offers a delightful twist by incorporating creamy yogurt, adding a tangy depth that balances the sweetness perfectly.
Storing the cake
Always serve this strawberry shortcake fresh. The fully assembled shortcake does not store well, as the yogurt and strawberry juices cause the biscuits to become soggy. To avoid this, store the components separately and assemble right before serving.
Keep the biscuits in an airtight container at room temperature for up to 2 days, and refrigerate the strawberries and yogurt in sealed containers. If needed, the biscuits can also be frozen for up to 3 months and thawed at room temperature before serving.
To achieve light and fluffy shortcake biscuits, do not overwork the dough. Only mix until combined. Use cold butter to get a crumbly texture. Choose ripe and fresh strawberries.
Did you try our Strawberry Cream Eclairs, or the Strawberry Crumble yet?
Ingredients
- 175 g butter
- 150 g plain flour
- 115 g ground almonds
- 50 g caster sugar
- 20 g flaked almonds
- 300 ml Greek yogurt
- 2 tblsp icing sugar
- 450 g fresh strawberries
Instructions
- Preheat the oven to 180°F (350°C) and line two baking sheets with baking paper.
- Line a sieve with a muslin square and place over a bowl. Pour the yogurt into the sieve and leave in the fridge until ready to use.
- Rub the butter into the flour and ground almonds to form fine crumbs. Stir in the caster sugar. Using your fingers, mix to a soft dough and knead lightly until smooth.
- Divide the dough into half and place one on a baking tray.
- Roll into a rough 20 cm (~ 8 inches) round. The mixture is very soft so I found it easier to finish it off by molding it into a neat circle using my hands to mold it rather than trying to use a rolling pin. Repeat with the second half of dough.
- Prick each dough circle lightly with a fork and sprinkle the flaked almonds over the top of each one. Bake for 20 minutes.
- While still warm, mark one of the circles into eight triangles and leave to cool. Cut the triangles when cold.
- Remove the yogurt from the fridge and discard any liquid that has dripped into the bowl. Place the yogurt and icing sugar into a clean, dry bowl and beat until thick. Then place a quarter of the yogurt mixture into a piping bag. Reserve 9 whole strawberries and chop the rest into small pieces.
- Mix the chopped strawberries into the yogurt mixture and spread over the shortbread base. Arrange the eight shortbread triangles over the top. Pipe a yogurt rosette on each triangle and decorate with a whole strawberry.
- Dust lightly with icing sugar and serve immediately.
