French · Dessert
Strawberry Shortcake
A lightened take on classic strawberry shortcake, pairing a small oat-and-flour biscuit with macerated fresh strawberries and a billowy vanilla Greek yogurt in place of whipped cream, built to stay well under 250 calories a serving without losing the juicy, buttery, tender-crumbed character of the original.
$1
15 minsPrep
13 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
194Calories
7.3gProtein
6.7gFat
26.8gCarbs
12.6gSugar
2.8gFiber
214mgSodium
14mgChol
3.8gSat Fat
272mgPotassium
92mgCalcium
1.1mgIron
0.2mcgVitamin B12
59.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Strawberry Lemonade
local
Champagne
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 200°C (400°F) and line a small baking sheet with parchment.
2
In a bowl, whisk together the all-purpose flour, oat flour, baking powder and half the sugar (5g).
3
Rub the cold cubed butter into the flour mixture with your fingertips until it resembles coarse crumbs.
4
Stir in the buttermilk and 1g of the vanilla extract just until a soft dough forms; do not overwork.
5
Shape the dough into 2 small rounds (about 4cm each) on the lined sheet and bake for 12-14 minutes until risen and golden.
6
Transfer the shortcakes to a wire rack and let cool completely, about 15 minutes.
7
Meanwhile, toss the sliced strawberries with the remaining 5g sugar and the lemon juice; let macerate at room temperature for 15 minutes to draw out their juices.
8
Whisk the Greek yogurt with the remaining vanilla extract until smooth and slightly aerated.
9
Split each cooled shortcake in half, spoon the macerated strawberries and their juice over the bottom halves, top with the vanilla yogurt, and cap with the shortcake tops.
10
Serve immediately in 2 bowls, spooning any extra strawberry juice over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.1 oz200g hulled and sliced strawberry
- 3.5 oz100g whisked until smooth greek yogurt
- 0.7 oz20g all purpose flour
- 0.4 oz10g oat flour
- 0.1 oz3g baking powder
- 0.4 oz10g sugar white
- 0.3 oz8g cold, cubed butter
- 0.6 oz18g buttermilk
- 0.1 oz3g vanilla extract
- 0.2 oz5g lemon juice
