Berry Shortcake


For the Shortcakes:
¾ whole-wheat pastry flour
¾ unbleached all-purpose flour
1 Tbsp baking powder
½ tsp salt
¾ c cold lemon yogurt
¼ c cold milk
¼ c + 2 Tbsp sugar, divided
2 tsp vanilla extract
¼ c cold butter, cut into cubes
3 Tbsp dry old-fashioned oats

For the Berry Topping:
3 c sliced strawberries
1 c raspberries
2 Tbsp sugar
Whipped cream for topping


  1. Preheat oven to 450 degrees F and line large sheet pan with parchment paper

Make the Shortcakes:

  1. Mix flours, baking powder, and salt.
  2. In another bowl, blend yogurt, milk, ¼ c sugar, and vanilla.
  3. Add butter to dry butters, tossing it in your hands until it resembles a blend of flakes and peas.
  4. Add wet ingredients to this mixture and fold until just moistened.
  5. Fold dough over and knead a few times in the bowl. Roll until it is ½ inch thick.
  6. Brush dough with milk sprinkle with sugar and oats, and cut into 8 squares with a knife.
  7. Place dough on the pan and bake until golden around the edges, about 12 min.

To make Berry Topping:

  1. Stir strawberries, raspberries, and sugar together in a bowl.

Finish it:

  1. Top warm biscuits with berries and a dollop of cream.

Refrigerate leftovers up to 2 days and reheat biscuits in a 350 degrees F until hot.