A healthier take on a classic summer dessert, these Berry Shortcakes with Greek Yogurt Whipped Cream are sure to please. Coconut-infused biscuits are topped with sweet, juicy berries and a dollop of fluffy whipped cream. What's not to love?
Can you believe it’s almost August already? I feel like summer just started! The other day I was at my local grocery store and the back to school stuff out was already out! The end of summer tends to creep up on me even faster now that we live in Florida since schools start early here. Growing up in New York, we had a little more time to enjoy the lazy days of summer since Labor Day traditionally signaled the start of school.
Not that I’m complaining. After all, Florida is the state of endless summer- we even have a license plate that says that! And one of my favorite things to eat in the summer is berries. I love any and all berries and the wonderful thing is that they’re so good for you too. Packed with tons of nutrients including antioxidants, Vitamin C and fiber, it’s hard to find a reason not to love summer berries.
One of my favorite berry dishes is a summer classic- the strawberry shortcake. A tender, fluffy biscuit topped with ripe, juicy berries and a dollop of freshly whipped cream- it’s hard to beat! So I decided to make an updated version of this classic dish with a few of my own healthy twists.
Berry Shortcakes with Greek Yogurt Whipped Cream
For my updated strawberry shortcakes, I decided to make a few changes to classic strawberry shortcakes.
- First of all, I decided not to limit myself to strawberries, and instead, used a mixture of lovely fresh berries that were available at my market. The variety adds more flavor, color, and texture to the dish. I simply tossed the berries with a little lemon juice and sugar and let them do their thing. In just a short while, the berries released their juices, perfect for spooning over the shortcakes.
- To jazz up the classic shortcake dough, I decided to add one of my favorite ingredients- coconut. Shredded, unsweetened coconut adds rich flavor to the shortcakes and it complements the berries perfectly. You want to use finely shredded coconut in this dish so if you can only find larger, flaked coconut, give it a quick whir in the blender or food processor first.
- To add a healthy boost of whole grains, I incorporated white whole wheat flour in the dough.
- Strawberry shortcakes typically have heavy cream in the biscuit dough but I used vanilla Greek yogurt instead. Greek yogurt is an excellent, nutritious substitute for heavy cream or butter in baked goods. It adds moisture to the dough and keeps the biscuits soft while also infusing them with a nice vanilla flavor. To learn more, read my post all about Greek yogurt.
Greek Yogurt Whipped Cream
In addition to using the Greek yogurt in the dough, I also used it to make a delicious Greek yogurt whipped cream to dollop on the shortcakes. Don’t you just love Greek yogurt? It’s so versatile! To lighten up the traditional whipped cream topping, I used a mixture of the whole milk vanilla Greek yogurt and heavy cream. When you beat it in a stand mixer, it becomes a thick, fluffy treat that’s perfect for spooning on top of the shortcakes. If you’re anything like me, you’ll have a hard time not helping yourself to several spoonfuls straight from the mixer!
More Tasty Berry Recipes
- Blueberry Granita with Coconut Whipped Cream
- Triple Berry Crumble
- Spinach Salad with Grilled Chicken and Berries
- Quinoa Salad with Spinach, Strawberries & Goat Cheese
- Mixed Berry Chia Pudding
Recipe
Berry Shortcakes with Greek Yogurt Whipped Cream
A healthier take on a classic summer dessert, these shortcakes are sure to please.
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Servings: 12
Calories: 281kcal
Ingredients
Shortcakes:
- 1¼ cups all purpose flour
- ¾ cup white whole wheat flour
- ¾ cup unsweetened, finely shredded coconut*
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut sugar (can substitute light brown sugar)
- 6 tablespoons coconut oil, softened
- 1 ⅓ cups whole milk vanilla Greek yogurt
Berries:
- 1½ pounds mixed berries like strawberries (sliced), blueberries and raspberries
- 1 teaspoon lemon juice
- 4 teaspoons coconut sugar
Greek Yogurt Whipped Cream:
- ¾ cup whole milk vanilla Greek yogurt
- ½ cup heavy whipping cream
- 1 tablespoon coconut sugar
- Optional: mint leaves for garnish
Instructions
- Preheat oven to 400°F.
- Place both types of flour, coconut, baking powder, baking soda, salt and sugar in the bowl of a stand mixer with a paddle attachment. Mix until combined. If the coconut oil is hard, microwave it for a few seconds until it’s just softened to a liquid. Pour the oil into the bowl and beat for a few seconds until just combined. Pour in the yogurt and beat until the mixture just comes together (do not overmix).
- Turn the dough out onto a cutting board and gently knead a few times to bring it together (kneading too much will cause the dough to toughen). Pat it into a rectangle, approximately 10x8 inches, about 1-inch thick. Cut the dough into 12 biscuits. Place the biscuits on a baking sheet lined with a silicone liner and transfer to the oven. Bake 12-14 minutes until lightly browned. Remove from oven and cool.
- Meanwhile, macerate the berries by mixing them with the lemon juice and sugar in a bowl. Let them rest and release their juices while preparing the rest of the dish.
- To make the Greek Yogurt Whipped Cream, place the yogurt, cream, and sugar together in the bowl of a stand mixer with a whisk attachment. Whisk on high speed until soft peaks forms.
- To assemble the shortcakes, slice each biscuit in half. Spoon some berries along with their juices on the bottom of each biscuit and top with a dollop of vanilla yogurt cream. Place the top of the biscuit on top. Garnish with fresh mint leaves, if desired.
Notes
* You want to use finely shredded coconut in this dish so if you can only find
larger, flaked coconut, give it a quick whir in the blender or food processor
first.
larger, flaked coconut, give it a quick whir in the blender or food processor
first.
Nutrition
Serving: 0g | Calories: 281kcal | Carbohydrates: 33.8g | Protein: 6.3g | Fat: 14g | Saturated Fat: 11.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 295mg | Potassium: 0mg | Fiber: 3.2g | Sugar: 12.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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JEG says
I will be trying the whipped cream with the yogurt. I generally do use whole milk yogurt but I buy plain (I love some brands of vanilla flavored yogurt) because the sugar content is high in the flavored. I prefer plain and add (generally local) honey for sweetening.
Dr. Sonali Ruder says
Yes, you can definitely use plain yogurt and add a little vanilla extract and honey to the whipped cream for flavor and sweetness. Let me know how it goes! 🙂
Farrah says
These look like the perfect summer treat! :]! I have the berries and the greek yogurt part!
Big Rigs 'n Lil' Cookies says
These shortcakes look so good! You can see the flavor and texture you have added with your change from the traditional. Love it! I am itching to try your yogurt topping too!
Serena Ball says
I'm so into shortcake this summer! Gotta try your square version! The pics are so gorgeous...
No Spoon Necessary says
I can not believe it's almost August already! I feel like next time I turn around I could possibly see Halloween decorations. 😉 Womp Womp. While I love fall, I'm going to miss summer and all the fresh produce and fruit dearly! Guess I will have to eat my weight in these beautiful mixed berry shortcakes while I still can!! These look fabulous, Sonali!! I'm a shortcake fanatic, so I MUST try these!! Cheers, friend!
Anu - My Ginger Garlic Kitchen says
Oh wow, this shortcakes look incredible, Sonali! I was thinking of baking some shortbread this afternoon but no I might need to make these! AWESOME!
Laura @ Sprint 2 the Table says
I can't wait to try this! I've sampled Maple Hill in Whole Foods and loved them!
Julie Wunder says
I really need to try grass fed dairy! These are simply lovely and it's making my hungry just looking at them!
sonaliruder says
Thanks Julie! Maple Hill's yogurts really are so creamy and delicious!
Alisa says
These are so lovely Sonali, and fantastic double duty work with the healthy yogurt. It looks like such a creamy brand, too!
sonaliruder says
Thanks Alisa, it's so creamy and yummy!
Emily Kyle says
I just love how you used the yogurt in both the short cakes and for the delicious dollop on top!! I live in New York and will have to check out Maple Hill Creamery's products!
sonaliruder says
Thanks Emily! Definitely check them out, their products are awesome!
Nhi Yen says
The perfect summer dessert. I want to eat it, right now Sakura Beauty
sonaliruder says
Thanks!
GiGi Eats Celebrities says
I would love to DINE with the DOC!!!! If we made a video together, oh man, YUMMM!!
sonaliruder says
That would be SO much fun!
Sarah says
What a healthy twist on a baking classic - yum! Thanks for the greek yogurt recommendation! I've noticed for some cake recipes, adding greek yogurt to it helps soften up the cake. I've tried a few greek yogurts, but got to try this one (haven't heard of it before) - looks delicious in your shortcake!
sonaliruder says
Thanks so much stopping by Sarah! I hope everything is going well!
Jenn Sebestyen says
The perfect summer dessert! Those shortcakes look like heaven! It doesn't get much better than a classic healthy treat like this!
sonaliruder says
Thanks Jenn! There's nothing better than fresh fruit desserts in the summertime!
Amanda Brooks says
ohh my mom used to make strawberry shortcakes in the summer, haven't had it in ages because well her version was so unhealthy. I love this!
sonaliruder says
I'm sure your mom's was delicious! Thanks for stopping by Amanda 🙂
Allie Key says
I love desserts like this for summer. Definitely pinning this one to try out
sonaliruder says
Thanks Alie! I hope you guys love it 🙂
Kristy Sayer @ Southern In Law says
These look absolutely perfect! What a delicious summer treat! <3
sonaliruder says
Thanks so much Kristy!