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Strawberry shortcake

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Beyond The Peel

(Read caption) Strawberries, soaked in balsamic vinegar and honey, pair perfectly with chocolate-infused shortbread and either yogurt or whipped cream.

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Dessert is not terribly good for us. Most of them, that is. That being said, we all like dessert and having a sweet treat from time to time isn’t such a bad thing. That’s where fruit desserts come into play – already naturally sweet, extra sugar isn't necessary.

I have never met someone who doesn’t like strawberry shortcake. Have you? It's not too sweet, just sweet enough, juicy red fruit, all on top of a light and slightly sweet biscuit. Perfection in my books.

Not only is strawberry shortcake the quintessential strawberry dessert, strawberries are just coming into season for us in my neck of the woods. This makes me very happy.

I’m using my yogurt biscuit recipe as the base and made the necessary changes to convert it for this dessert. I’ll share both versions with you since I think you’ll enjoy both. The yogurt biscuits are the best I’ve had. They stay light and airy and moist for days. I used to not make biscuits very often because those that didn’t get eaten that day would end up in the trash, dry and inedible. This is not the case with yogurt biscuits.

Recipe Note: I chose to use sprouted flour (a grain that has sprouted and turned into a plant, then dried and ground into flour) in this recipe, but you can use any flour you have. I have made this biscuit recipe more times than I can count with all kinds of different flours and they work beautifully every time. The only thing you need to keep in mind is that if you are switching flours, you may need to add a few tablespoons to the recipe if the dough is a little sticky.

I chose to use Greek style yogurt sweetened with honey instead of whipping cream, but use whichever you like. Unlike strawberry shortcake, I have met quite a few people that don’t like yogurt, so in that case whipping cream might be the better choice.

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