It’s that time of year! Strawberry time!
Ever since my husband and I were married, I made shortcake with Bisquick. It was a way to ‘cheat’ and make it quick. Well I’m older, wiser and a whole lot healthier now! I sought out this past week to find a ‘healthier’ or more so from scratch way to make it. I found the recipe on the blog ‘Hostess with the Mostess‘ Although I didn’t have Greek yogurt on hand, I did look up a substitute for Greek yogurt. It is buttermilk or you can combine milk with lemon juice or vinegar (to spike it). I just didn’t think that would make a ‘whipped’ consistency. I had everything else. I figured we could just do milk on top instead of whipped cream. However, it seems like the recipe for the topping would be good! I will have to try it soon!
Here’s the recipe… and by the way, I doubled it!
Shortcake:
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 3 tsps sugar
- 2 tbps unsalted butter, cut into small pieces
- 1/4 cup milk
Whipped topping:
- 1/4 cup low-fat plain Greek yogurt
- 1 teaspoon grated lemon zest
- 1 pound strawberries cut up
Even if I use cool whip or other whipped topping, I still like to pour some milk otherwise the cake seems to be kind of dry. It was nice to know I was make a semi- healthier/less processed version for my family.
How do you make strawberry shortcake? I wouldn’t mind trying some different variations! Let me know in the comments!
The topping sounds amazing! I’ve always made my own shortcake—actually just a biscuit—and normally use heavy cream without whipping it for topping. It’s how I grew up eating it. And I just got my first fresh strawberries of the season today, so guess what I’m eating for supper? 😁
Sounds yummy! Well the biscuit thing… you are from the South so… 🙂 just kidding. I will always make it from scratch now. Bye Bye Bisquick 🙂