Breakfast Strawberry Shortcakes
Heartier biscuits topped with vanilla yogurt and fresh strawberries— it’s a strawberry shortcake you can feel good about eating for breakfast!
We’ve all had strawberry shortcakes for breakfast, right? There’s no way that’s just me. Growing up it was an extra special treat, and I admit I still indulge from time to time when strawberries are fresh and plentiful.
And when you think about it, strawberry shortcakes aren’t that far from real breakfast food as long as you stick to the traditional biscuit instead of cake. All I did was swap out the whipped cream for yogurt, add a little whole wheat flour and oats to the biscuits, and left the berries sugar-free. Still as tasty as ever! And now you can eliminate all the guilt and just go for it.
Strawberry shortcakes for breakfast, our mornings will never be the same.
baking tip:How biscuits get their rise
Biscuits get their quintessential sky-high rise in two ways, and both are so important!
Chemical Leaveners— most biscuits call for baking powder, and some use both baking powder and baking soda if an acid like buttermilk is present. Don’t forget to check to make sure your baking powder is not expired, or your biscuits will fall flat.
Steam— biscuit dough has little bits of cold butter dispersed throughout. During baking the butter melts and the water in the butter evaporates, creating steam. The steam lifts the biscuit as it bakes, giving it an extra boost. Be sure to follow biscuit instructions as written and use straight-from-the-fridge cold butter so you get the most rise.
Breakfast Strawberry Shortcakes
For the biscuits:
- 1 cup all-purpose flour (120 grams)
- ¾ cup whole wheat flour (85 grams)
- ⅓ cup old-fashioned rolled oats (33 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter , cold and cubed (85 grams)
- ¾ cup cold buttermilk (180 ml)
- 3 cups vanilla yogurt (960 grams)
- 3 cups sliced fresh strawberries (500 grams)
- To make the biscuits, preheat oven to 400°F. Line a sheet pan with parchment paper.
- In a large bowl combine the all-purpose flour, whole wheat flour, oats, baking powder, baking soda, salt and sugar.
- Use a pastry blender or two knives to blend the butter into the dry ingredients until the butter is the size of small peas. Add the buttermilk and use a rubber spatula to combine the mixture into a crumbly dough.
- Dump the mixture out onto a clean surface and use your hands to work the dough into a disk about 1 ½ inches thick. Use a 3 or 4-inch round cutter to cut the dough into 6 rounds.
- Place rounds on the prepared sheet pan and brush with more buttermilk. Bake until the bottoms of the biscuits are golden brown, about 20 minutes.
- Serve the biscuits either warm or at room temperature, topped with yogurt and sliced strawberries.
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
Blueberry Mint Gin Cocktail by Vintage Mixer
Bourbon-Cherry and Almond Dutch Baby by Floating Kitchen
Strawberry and Mango Kale Salad by Project Domestication
Spinach Salad with Grilled Strawberries, Asparagus & Walnuts by Simple Bites
Blueberry Greek Yogurt Waffles by The Lemon Bowl
Rhubarb Crumb Bars by Bless This Mess
Chocolate Cherry Cake with Chocolate Oat Streusel by Climbing Grier Mountain
Mini Lavender Pavlovas with Summer Berries by Cafe Johnsonia
Super Summer Detox Salad by Well Plated
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza by Kitchen Confidante
Cumin Orange Shrimp-Stuffed Cucumber Boats by Cookin’ Canuck
Blueberry Buckle by Foodie Crush