Ingredients
- FOR THE SHORTCAKE:
- 2 cups all purpose flour
- 3 TBSP Cold Butter, Cubed
- 2 TSP Baking Powder
- 1 TSP Baking Soda
- ¼ cup Sugar
- 1½ Cups Non Fat Plain Greek Yogurt
- 1 TBSP Granulated Sugar
- 2 TBSP Low Fat Milk (1%)
- FOR THE FILLING:
- 2 Lbs Strawberries, Halved
- 1 Lb Blueberries
- ¼ cup sugar
- ¼ cup cornstarch
Make it step by step
- Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix berries, sugar and cornstarch. Pour into a 8 by 8 baking dish.
- Make the shortcake: Combine the dry ingredients in a large bowl. Pour into a food processor and add butter cubes. Process until butter is evenly incorporated and the flour has a grainy texture. Pour back into bowl.
- Add yogurt and milk. Mix and combine until a rough dough forms. Place dough evenly on top of the berry mixture. Sprinkle 1 TBSP Sugar on top of the dough. Cover tightly with foil.
- Cook for 40 minutes. Berries should be bubbling. Remove foil and cook another 25 minutes or until dough is evenly golden brown and shortcake is done.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Meagan Meyer, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.