Mixed Berry Shortcake
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Recipe courtesy of Ree Drummond

Mixed Berry Shortcake

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  • Level: Easy
  • Total: 1 hr (includes standing and cooling time)
  • Active: 15 min
  • Yield: 8 servings




Sweet Yogurt Cream:


  1. For the biscuits: Preheat the oven to 450 degrees F.
  2. Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
  3. Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
  4. For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
  5. For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
  6. To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.