Lemon zest and yogurt bring out the sweet flavors of this fresh strawberry shortcake.
Ingredients
- ½ cups sliced fresh strawberries: 1 piece
- white sugar: 2 Tbsp
- all-purpose flour: 1 cup
- white sugar: 2 Tbsp
- baking powder: 0.75 tsp
- salt: 0.125 tsp
- butter: 2 Tbsp
- 2% milk: 3 Tbsp
- egg yolk: 1 piece (beaten)
- lemon zest: 0.75 tsp
- nonfat plain yogurt: 0.25 cup
- reduced-fat sour cream: 0.25 cup
- agave nectar: 1 Tbsp
- lemon zest: 0.5 tsp
- heavy whipping cream: 0.33333 cup
- white sugar: 1 tsp
Metric Conversion
Stages of cooking
-
Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
-
Preheat oven to 400 degrees F (200 degrees C).
-
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
-
Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
-
Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
-
Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.
