Wednesday, August 13, 2014
15 Minute Shortcakes
With our busy schedules, dinners need to be quick and easy, as well as the occasional dessert. So today's post is a quick shortcake. Just a disclaimer, my shortcakes here appear a little more brown in color than yours will. The reason behind that is, Brandon was helping to make them, and decided we needed extra vanilla (which equated to triple the amount).
ingredients (yields 6 to 8 shortcakes)
2 1/4 c. baking mix
1/4 c. plain or vanilla yogurt
1 tsp. vanilla
1 tsp. lemon zest
2 tbsp. melted butter
2 c. sliced strawberries
1/4 c. granulated sugar
1 to 2 tbsp. water
Preheat the oven to 425 degrees.
Combine sliced strawberries with sugar and water, set aside to form sauce.
In a large bowl combine baking mix, yogurt, vanilla, melted butter, and lemon zest. Stir with a wooden spoon until a soft dough forms (the dough will be tacky). Drop biscuits by tablespoons onto an ungreased non-stick baking sheet.
Bake for 8 to 10 minutes. Biscuits will be golden brown and no longer tacky. Allow to cool for 5 to 10 minutes.
Slice biscuits in half. Spoon berries over the sliced biscuit and top with whipped cream.