Recipe: Strawberry Yogurt Shortcake

by | Jul 4, 2019

Strawberry Yogurt Shortcake
Strawberry Yogurt Shortcake

Happy 4th of July! This week, we want to share a sweet, festive treat for this patriotic weekend from The Dairy Alliance.

North Carolina ranks 3rd in the nation in strawberry production. Be sure to grab your ingredients at your local farmers market or neighborhood grocery store. Don’t forget to look for the Got To Be NC sticker to support North Carolina farmers and agriculture.


4 cups slices strawberries
1/4 cup sugar
1/4 cup butter, frozen
1 1/4 cups self-rising flour
1/2 cup buttermilk
1 tablespoon butter, melted
2 cups low-fat vanilla Greek yogurt
Fresh mint (optional)


Combine strawberries and sugar in a small bowl and let stand 20-30 minutes. Grate frozen butter using large holes of a box grater. Toss grated butter and flour in a medium bowl. Chill 10 minutes. Preheat oven to 475 degrees. Make a well in center of mixture. Add buttermilk and stir 15 times; dough will be sticky. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of bowl. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle. Fold dough in half, so short ends meet. Repeat rolling and folding process four more times. Roll dough to 1/2-inch thickness. Cut with a 2 1/2 -inch floured round cutter, reshaping scraps and flouring as needed. Place dough rounds on a parchment paper-lined baking sheet. Bake for 15 minutes or until lightly browned. Brush with melted butter. Split biscuits in half. Spoon strawberries evenly over bottom halves of biscuits and top with a dollop of yogurt. Top with biscuit halves. Garnish with fresh mint, if desired.