Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, cold and cubed
- ¾ cup whole milk
- 1 peach, pitted and diced
- 1 cup strawberries, stemmed and quartered
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F.
- Place the flour, baking powder, sugar, and salt in a food processor and pulse to combine.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Transfer the mixture to a bowl. Make a well in the center and pour in the milk. Stir gently with a fork until just combined. Do not overmix.
- Turn the dough onto a lightly floured surface and knead about 5 times, just until it comes together.
- Pat the dough to about ½–1 inch thick. Using a 3-inch round cutter (or the rim of a glass), cut out 6–8 rounds depending on thickness.
- Place the rounds on a parchment- or silicone-lined baking sheet.
- Bake for 17–19 minutes, or until lightly golden. Set aside to cool slightly.
- In one bowl, gently combine the diced peach and strawberries.
- In another bowl, mix the Greek yogurt, vanilla extract, and honey until smooth.
- Slice each shortcake in half horizontally. Spoon fruit onto the bottom half, add a generous scoop of honey vanilla yogurt, and top with the remaining shortcake half.
- Serve immediately.
Notes
- Sweeter Finish:
For slightly sweeter shortcakes, brush the tops lightly with milk and sprinkle with sugar before baking. - Whipped Cream Option:
If you prefer a more traditional shortcake, substitute whipped cream for the honey yogurt. - Use Ripe Fruit:
Since fruit is the star, choose peaches that give slightly when pressed and strawberries that are bright red and fragrant. - Storage:
Store shortcakes separately at room temperature for up to 3 days. Keep fruit and yogurt refrigerated and assemble just before serving.
