HAPPY CANADA DAY EVERYONE! I rarely ever make desserts for the holidays but I decided to be festive this year and decided to make strawberry shortcakes! But instead of filling the strawberry shortcakes with whipped cream, I decided to fill them with honeyed Greek yogurt instead to give them a healthier twist (:
I wanted to throw in a couple slices of basil in there as well because I thought it would be a nice combination but I went without this time around because I thought that the flavour would be too “adult” for lil’ bun and brother deer.
Anyways, without further ado, here’s the recipe and I hope you all have a fabulous Canada day today or Independence day on the 4th depending on which end of North America you’re from! Oh and I just realized that adding blueberries to these would make them perfect for memorial day too! Yay!
Strawberry Shortcake Recipe
- 1 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil (or margarine or butter)
- 1/2 cup milk of choice
Filling
- 1 cup plain greek yogurt/soy yogurt/coconut yogurt
- 2 tablespoons honey
- 1 cup of strawberries (sliced 1/4″ thick)
Method
1. Sift the flour, sugar, baking powder and salt into a large bowl.
2. Cut in the coconut oil with a fork or pastry blender until the dough resembles small peas.
3. Stir in the milk 1/4 cup at a time until a batter forms.
4. Drop the batter onto a lined baking sheet and bake at 425F for 13 – 15 minutes until golden brown. When they’re ready, let them cool for 30 minutes before proceeding
5. Stir the greek yogurt and honey together to sweeten it up then cut each of the biscuits in half horizontally. Fill the biscuits with a dollop of honeyed greek yogurt and a handful of strawberries
Great presentation!
Looks delicious