Breakfast Strawberry Shortcakes

Name: Breakfast Strawberry Shortcakes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: 2 cups self-rising flour, plus more for dusting (see Cook's Note); 1 1/4 cups vanilla Greek yogurt, plus more for serving 1 pound fresh or frozen strawberries, hulled if fresh (see Cook’s Note); 1/4 cup apple juice; 2 to 4 tablespoons honey, maple syrup or agave syrup, as desired; 1 teaspoon vanilla bean paste

Getting reviews...

Level: Easy

Total: 35 min
Active: 25 min

Yield: 8 servings

Yes, you can have strawberry shortcake for breakfast! We adapted the beloved dessert for the morning by whipping up the easiest 2-ingredient flaky biscuits with self-rising flour and Greek yogurt. Finished with a quick homemade strawberry jam, they’re a delicious way to start the day.

Level: Easy

Total: 35 min
Active: 25 min

Yield: 8 servings

Ingredients

Deselect All

2 cups self-rising flour, plus more for dusting (see Cook's Note)

1 1/4 cups vanilla Greek yogurt, plus more for serving 1 pound fresh or frozen strawberries, hulled if fresh (see Cook’s Note)

1/4 cup apple juice

2 to 4 tablespoons honey, maple syrup or agave syrup, as desired

1 teaspoon vanilla bean paste

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Combine the flour, yogurt and 1/4 cup water in a medium bowl and stir with a rubber spatula until a shaggy dough forms. Turn out the dough onto a lightly floured work surface. Lightly flour the dough and pat it out until it is about 1/2 inch thick. Using a spatula or bench scraper, fold the dough in half like a book. Pat it into a 5-by-10-inch rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut each half into four 2 1/2-inch squares, flouring the knife after each cut. Evenly space the biscuits on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden, about 25 minutes.
Meanwhile, combine the strawberries, apple juice, honey and vanilla in a medium saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cover the pan. Cook until the strawberries are softened, about 5 minutes. Uncover the pan and break up the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered and stirring frequently, until the foam subsides and the mixture has thickened, about 10 minutes.
To serve, cut each biscuit in half, spoon in some yogurt and top with the strawberry mixture.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) You can use either fresh or frozen strawberries, but outside of strawberry season, frozen strawberries deliver the best flavor.