Strawberry Shortcakes
A traditional summer treat, especially yummy when strawberries are in season. For the sweetest berries, nothing beats freshly picked. Adjust the amount of agave nectar you use in the filling depending on the sweetness of the berries.
Recipe information
Yield
makes about 6 shortcakes
Ingredients
FILLING
SHORTCAKES
Preparation
Step 1
To make the filling, mix all the filling ingredients in a bowl and let macerate at room temperature for about 1 hour, or overnight in the refrigerator.
Step 2
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 3
To make the shortcakes, sift the flour, baking powder, baking soda, and salt together into a large bowl. Cut the butter into the flour using a pastry blender or 2 forks until the mixture resembles a coarse meal. In a small bowl, mix together the yogurt, water, agave nectar, and vanilla extract until smooth. Pour the liquid ingredients into the flour mixture and gently combine with your hands or a wooden spoon to form a rough dough.
Step 4
Place the dough on a lightly floured work surface and knead 5 to 10 times. Do not overprocess the dough or it will be tough. Pat the dough into a rectangle 3/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into biscuits, carefully removing the cutter without twisting (lest the biscuits won’t rise as high). Gently press the scraps together to form extra biscuits. Do not knead the dough or the biscuits will not rise. Place the cut biscuits on the prepared baking sheets and bake for 20 minutes, or until golden. Let cool on cooling racks.
Step 5
To serve, split each shortcake in half horizontally. Generously spoon some strawberry mixture over the bottom half of the biscuit, letting the juices soak in. Top with a dollop of whipped cream and the top half of the biscuit.
