Summer Berry* Yogurt Short Cakes

Yogurt Short Cakes with sweetened Yogurt and summer berries

  • 30 Minutes
  • 8 servings
Summer Berry* Yogurt Short Cakes
  • 2 cups Oikos® Greek 0% Plain or Vanilla, divided
  • 2 cups Flour
  • 1/3 cup granulated sugar, divided
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • Pinch of Salt
  • 4 Tbsp. Unsalted Butter
  • 1 large Egg
  • 2 cups Mixed Berries

Preheat oven 400 ° F

  1. In the bowl of a food processor combine 2 cups flour, 3 Tbsp. sugar, baking powder and soda and salt. Process 30 seconds to blend and aerate. Add butter (and desired ingredients) and process until flour resembles a coarse meal.
  2. Mix together 1 cup yogurt and the egg and add to flour mixture pulsing until dough forms DO NOT OVER MIX.
  3. Turn sticky dough onto a well-floured board and knead lightly. Pat dough into a square and roll out dough to ½ inch thickness. Fold dough in half and re-roll lightly to 1 inch. Cut dough with well-floured biscuit cutter. Place short cakes on an ungreased cookie sheet. Bake short cakes for 10-12 minutes or until golden.
  4. Combine remaining yogurt and sugar together. Split cooled short cakes and fill with 1 Tbsp. yogurt and 3 Tbsp. berries. Top with remaining half and remaining yogurt and berries.