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Get the Recipe: Yogurt Shortcake

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Ingredients

For the Macerated Strawberries

  • 3 cups (12 ounces) fresh strawberries, hulled and sliced into halves and quarters
  • 2 tablespoons granulated sugar
  • a pinch of kosher salt

For the Yogurt Shortcake

  • 1 1/2 cups (6.75 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (7 ounces) granulated sugar
  • 1/2 cup (4 ounces) plain whole-milk yogurt, at room temperature
  • 1/2 cup (4 ounces) canola oil
  • 1/4 cup (2 ounces) whole milk, at room temperature
  • 2 large eggs, gently whisked, at room temperature
  • 1 teaspoon pure vanilla extract

For the Whipped Cream

  • 1 cup (8 ounces) cold heavy cream
  • 3 tablespoons confectioners' sugar

Instructions
 

For the Macerated Strawberries

  • In a medium bowl, toss together 3 cups prepared strawberries, 2 tablespoons granulated sugar, and a pinch of kosher salt. Set aside, uncovered, at room temperature for at least 30 minutes, or until the berries soften and start to release their juices. Macerated strawberries can keep in the refrigerator overnight.

For the Yogurt Shortcake

  • Center a rack in the oven and preheat to 350 (F). Lightly spray the interior sides of an 8-inch round cake pan with cooking spray and line the bottom with a parchment paper circle; spray the parchment paper as well and set aside.
  • In a small bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Set aside.
  • In a medium bowl, whisk together 1 cup granulated sugar, 1/2 cup plain whole-milk yogurt, 1/2 cup canola oil, 1/4 cup whole milk, 2 large eggs, and 1 teaspoon pure vanilla extract until smooth and a pale yellow color. Sprinkle the dry ingredients (from the 2nd step) over the wet ingredients and use a rubber spatula to gently fold together until just combined. Pour the batter into the prepared pan, and bake for 40 to 45 minutes or until a skewer inserted into the center of the cake comes out clean. Transfer to a wire rack and cool at least 15 minutes in the pan, before turning out onto the wire rack to cool for another 30 minutes.

For the Whipped Cream and Assembly

Notes

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