Strawberry Shortcake Re-do!

March 27, 2011

After making the biscuits this morning and then blogging about them, I got to thinking about the strawberry shortcakes! We don’t usually stock whip cream at our house (although I sometimes wish we did!) Don’t get me wrong -we love the stuff, but reserve it for special occasions. I couldn’t get the shortcakes out of my head when I remembered the strawberries in the fridge. Once ingredient away from a favorite dessert…what to do?!

Then I spotted the Mediterranean Strawberry Yogurt tucked behind the strawberries and the light went on! Here is a photo of the results.

I think the recipe is self-explanatory but here is the basic idea:

Cut up fresh strawberries and sprinkle with a little bit of sugar. Let sit for 15 min or more to let the berries release their natural juices. You don’t need more than 1 tsp to get the berries to make that yummy syrup that soaks into the biscuit.
Next, cut a biscuit in half, spoon the strawberries and their syrup onto the bottom half, scoop a bit of yogurt on top.
Cover it with the second half of the biscuit and another spoon of yogurt and a bit more strawberries, if you like!

It would be heavenly with vanilla yogurt instead, but the strawberry was amazing!