Name: Mason Jar Berry Shortcakes with Whipped Greek Yogurt and Cream
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 1 cup flour (I like 1/4 cup whole-wheat pastry and 3/4 cup all-purpose), plus more for dusting; 3/8 teaspoon fine sea salt; 2 teaspoons aluminum-free baking powder; 1/4 teaspoon baking soda; 1 1/2 tablespoons granulated sugar, plus more for sprinkling; 4 tablespoons (1/2 stick) cold, unsalted butter, cut into 8 pieces; 1/2 cup cold buttermilk (see Cook's Note); 4 cups fresh berries and/or sliced strawberries; 1 cup organic heavy cream, preferably not ultra-pasteurized; 1/3 cup plain, unsweetened whole Greek yogurt; 1 tablespoon granulated sugar (optional); 1/2 teaspoon pure vanilla extract (optional)

Directions

Try this cooking class now

Mason Jar Berry Shortcakes with Whipped Greek Yogurt and Cream

22m Easy 100%

CLASS

Special equipment:

6 wide-mouth half-pint mason jars (optional); a 2 1/4-inch round cookie cutter (or small glass)

Prepare the shortcakes: Preheat the oven to 425 degrees F. Line a baking sheet with unbleached parchment paper. Place a large bowl and the beaters of an electric mixer in the freezer.
Place the flour, salt, baking powder, baking soda, and sugar in a food processor fitted with the steel blade. Pulse a couple of times to blend. Add the butter and pulse until the mixture resembles small peas or pebbles. Transfer the mixture to a medium-size bowl.
Add the buttermilk and blend with a fork until just combined.
Turn out the dough onto a lightly floured surface and knead a couple times to bring the dough together. Roll out to a 1-inch-thick disk and cut into 2 1/4-inch circles with a round cookie cutter or small glass dipped in flour. Do this by pressing the glass into the dough, but do not twist the glass (you will get better height in the biscuit this way.) You should be able to get 4 biscuits out of the first disk. Gather the scraps, pat it out gently, and cut more rounds until you have used up all the dough. Transfer the dough pieces to the prepared baking sheet and space evenly apart.
This is optional, but it creates a light golden color: Remove 1 tablespoon of cream from the cup of whipped cream and use that to brush the tops of the shortcakes. Sprinkle with sugar. Bake for 12 minutes, or until puffed and lightly browned.
Remove from the oven and allow to cool slightly on a wire rack. Then split the shortcakes in half crosswise.
Prepare the whipped Greek yogurt and cream: Remove the mixing bowl and beaters from the freezer. Place the cream and yogurt in the bowl and beat on high speed. While the mixer is going, add the sugar and vanilla and beat until soft peaks form. Check the cream after 3 or 4 minutes and be sure not to overbeat.
Place the bottom of each shortcake in the bottom of a wide-mouth half-pint mason jar (or just use individual bowls). Top with a dollop of the cream mixture and 1/3 cup of berries. Add the top of the shortcake, plus another dollop of cream and some more berries.

Cook’s Note

Substitutions: Sub 1/2 cup of whole milk for the buttermilk and omit the baking soda. Sub 4 tablespoons of cold coconut oil for the butter and 1/2 cup of coconut milk for the buttermilk; omit the baking soda. Sub 1 cup of King Arthur Gluten-Free Multi-Purpose Flour for the flour and add 1 /4 teaspoon of xanthan gum.

Adapted from "Kitchen Matters: More Than 100 Recipes and Tips to Transform the Way You Cook and Eat--Wholesome, Nourishing, Unforgettable" by Pamela Salzman. Copyright Pamela Salzman 2017. All rights reserved. 