Strawberry Maple Shortcake
Submitted by jinkz
Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that’s ready in 20 minutes.
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
20 minMaple syrup on strawberries sounds unusual until you try it, and then it sounds obvious.
The amber sweetness of real maple syrup draws out the juices from two full quarts of sliced fresh strawberries while you throw together quick buttermilk drop biscuits. No rolling, no cutting, just dollop the dough onto a baking sheet and let the oven do its thing.
Ten minutes later, split the warm biscuits open, pile on the maple-kissed berries, and crown each one with a scoop of frozen vanilla yogurt that melts into a creamy puddle right on the plate.
Lighter than traditional shortcake (canola oil instead of butter, frozen yogurt instead of cream) but every bit as satisfying.
Pro Tips
- Mix the strawberries with maple syrup first so they macerate while the biscuits bake
- Use real maple syrup, not pancake syrup; the flavor difference is night and day
- Don’t overwork the dough; mix with a fork until just barely combined for the fluffiest biscuits
- Serve immediately while the biscuits are still warm for the best contrast with the cold yogurt
Ingredients
Directions
Preheat oven to 450 F.
Mix strawberries with maple syrup in a bowl and set aside.
Mix dry ingredients together. Add the next 3 ingredients and mix with a fork until just blended. Drop heaping tablespoons of dough onto lightly oiled baking sheets. Bake for 10 to 12 minutes until light golden brown. Remove and serve immediately with a dollop of frozen yogurt and layer generously with strawberries.
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