melissa’s strawberry yogurt shortcake
The recipe melissa’s strawberry yogurt shortcake can be made in around 50 minutes. One portion of this dish contains approximately 7g of protein, 27g of fat, and a total of 514 calories. This recipe serves 8 and costs $1.47 per serving. It is perfect for Mother's Day. 100 people have made this recipe and would make it again. Many people really liked this side dish. It is brought to you by Brooklyn Supper. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up whole milk, heavy cream, powdered sugar, and a few other things to make it today. With a spoonacular score of 51%, this dish is solid. Similar recipes are Honeyed Strawberry Shortcake Yogurt Parfaits, Melissa's Fruit Salad With Mint-yogurt Dressing, and strawberry shortcake , how to make vegan strawberry shortcake.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
2 teaspoon baking powder
2 large eggs
1/4 cup granulated sugar
1 cup granulated sugar
1 cup heavy cream
1/2 cup neutral oil
3 tablespoons powdered sugar
1/2 teaspoon sea salt
1/2 cup plain whole-milk yogurt
1 1/2 pounds fresh strawberries, hulled and sliced (about 6 cups)
1 1/2 cups unbleached all-purpose flour, plus more for pan
1 teaspoon pure vanilla extract
1/4 cup whole milk
Equipment:
paper towels
oven
frying pan
baking paper
whisk
bowl
stand mixer
Cooking instruction summary:
InstructionsPreheat oven to 350 degrees F. Lightly spray the interior sides of an 8-inch round pan with cooking spray. Use a paper towel to wipe smooth. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside.In a medium bowl, whisk together 1 1/2 cups flour (3 scoops), baking powder, and sea salt. Set aside.In a large bowl, whisk together the sugar (2 scoops), yogurt (1 scoop), oil (1 scoop), milk (1/2 scoop), eggs, and vanilla until smooth. Set aside.Gently fold the dry ingredients into the wet ingredients just until combined. Pour the batter into the prepared pan, and bake 40 to 45 minutes or until the center of the cake is baked through. Remove the cake from the pan and cool at least 30 minutes before serving. The cake can be made a day in advance.Macerate the strawberries, if desired, about 30 minutes before serving. In a small bowl, stir together the strawberries and sugar. Set aside.Meanwhile, make the whipped cream. In a stand mixer fitter with a whisk attachment, beat the cream and powdered sugar on high until medium-stiff peaks form. Slice the cake and top with the whipped cream and, if desired, strawberries.
Step by step:
1. Preheat oven to 350 degrees F. Lightly spray the interior sides of an 8-inch round pan with cooking spray. Use a paper towel to wipe smooth.
2. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside.In a medium bowl, whisk together 1 1/2 cups flour (3 scoops), baking powder, and sea salt. Set aside.In a large bowl, whisk together the sugar (2 scoops), yogurt (1 scoop), oil (1 scoop), milk (1/2 scoop), eggs, and vanilla until smooth. Set aside.Gently fold the dry ingredients into the wet ingredients just until combined.
3. Pour the batter into the prepared pan, and bake 40 to 45 minutes or until the center of the cake is baked through.
4. Remove the cake from the pan and cool at least 30 minutes before serving. The cake can be made a day in advance.Macerate the strawberries, if desired, about 30 minutes before serving. In a small bowl, stir together the strawberries and sugar. Set aside.Meanwhile, make the whipped cream. In a stand mixer fitter with a whisk attachment, beat the cream and powdered sugar on high until medium-stiff peaks form. Slice the cake and top with the whipped cream and, if desired, strawberries.
Nutrition Information:
covered percent of daily need
