Ingredients
Shortcakes
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2 cups all-purpose flour
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2 teaspoons baking powder
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3 tablespoons sugar
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1/2 teaspoon kosher salt
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1/4 cup unsalted butter, cold and cubed
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3/4 cup whole milk
Filling
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1 peach, pitted and diced
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1 cup strawberries, stemmed and quartered
Yogurt Honey Sauce
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1/2 cup plain Greek yogurt
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1 teaspoon vanilla extract
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1 tablespoon honey
Instructions
1. Preheat
Preheat oven to 400°F (205°C).
2. Make the Dough
Place flour, baking powder, sugar, and salt in a food processor. Pulse to combine.
Add cold butter and pulse until the mixture resembles coarse crumbs.
Transfer to a bowl. Make a well in the center and pour in milk. Stir gently with a fork until just combined.
3. Shape
Turn dough onto a lightly floured surface and knead about 5 times (do not overwork).
Pat to 1/2–1 inch thick and cut into 3-inch rounds using a cutter or glass.
4. Bake
Place rounds on a parchment- or Silpat-lined baking sheet.
Bake for 17–19 minutes until lightly golden. Cool completely.
5. Prepare Fillings
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Combine diced peaches and strawberries in a bowl.
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In another bowl, mix yogurt, vanilla, and honey until smooth.
6. Assemble
Slice each shortcake horizontally.
Spoon fruit mixture onto the bottom half.
Add a generous scoop of yogurt honey sauce.
Top with the remaining half of the shortcake.
Serve immediately.
Notes
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Sweeter Tops: Brush with milk and sprinkle sugar before baking for a lightly crisp finish.
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Classic Option: Substitute freshly whipped cream for Greek yogurt.
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Make Ahead: Bake shortcakes earlier in the day; assemble just before serving.
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Extra Flavor: Add a splash of lemon juice to the fruit to brighten the flavors.
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Texture Tip: Keep butter cold for the flakiest shortcakes.
