Strawberry Shortcake with Lemony Yogurt

No need to skip dessert. Replace the heavy cream with yogurt for a lighter twist. A touch of lemon flavor is the perfect finishing touch to this delicious sweet treat.  



2 cups all-purpose flour, plus more for dusting

4 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

4 tablespoons cold salted butter, cut into small pieces

¼ cup FAGE Total 2% or FAGE Total 5%

½ cup milk

Strawberry Mixture

6 cups strawberries, hulled and sliced

¼ cup sugar

Sweet Yogurt Topping

2 cups FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

4 tablespoons honey or sugar

1 ½ teaspoons vanilla extract

2 teaspoons lemon juice

1 zest of lemon

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a stand-alone blender, sift together flour, sugar, baking powder and salt.
  3. Add butter, yogurt, and milk. Mix on a low speed until it forms small clumps. Scrape dough out of bowl and knead on a floured surface to form a ball. Roll out dough with a rolling pin to ¾ inch thick and cut with 2 ½ inch circle cookie cutters.
  4. Bake for 18-20 minutes or until golden brown on the center rack. Let cool.
  5. In a medium bowl, mix strawberries and sugar. Let sit for 10 minutes.
  6. In another medium bowl, mix yogurt, honey, vanilla, lemon juice and zest.
  7. Split shortcakes in half, spoon strawberry mixture and top with yogurt topping. Serve immediately.
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