Photo: Randy Mayor; Styling: Cindy Barr 
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 12 (serving size: 1 biscuit, about 1/3 cup strawberries, and about 1 1/2 tablespoons cream mixture)

If you have a minute to spare, swap the vanilla extract for a vanilla bean. Split the bean lengthwise, scrape half of the seeds into the shortcake recipe, and whip the remaining half into the yogurt cream. It will add an extra level of flavor-packed intensity to the recipe.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk to combine.

Step 3

Place butter in a medium microwave-safe bowl. Microwave at HIGH for 1 minute or until melted. Add cold buttermilk, stirring until butter forms small lumps. Add oil and vanilla, stirring to combine.

Step 4

Add buttermilk mixture to flour mixture, stirring just until incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)

Step 5

Drop batter into 12 mounds (about 2 heaping tablespoonfuls each) onto a baking sheet lined with parchment paper. Bake at 450° for 12 minutes or until golden.

Step 6

While biscuits bake, slice strawberries. Combine strawberries, 2 tablespoons sugar, and lemon juice; toss to coat. Set aside.

Step 7

Place yogurt, cream, and remaining 2 tablespoons sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Split biscuits; fill with berry mixture and cream.

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Ratings & Reviews

Just ok.

hacktrose
May 18, 2015
Like some of the other reviewers, I was a little disappointed that these came out so flat.  I also thought there was just a bit too much salt.  I much prefer the Cooking Light recipe Pound Cake with Strawberry Glaze (March 2013).  So I will stick with that one.

Dorseyl's Review

gourmetbos
April 06, 2015
I made these for Easter dessert and they got rave reviews by everyone in the family!  I was a little worried that they'd be too sweet but they turned out to have just the right pop of sugar and the yogurt whipped cream -- though not as fluffy as I thought it'd turn out to be -- was incredibly delicious!  Bonus points for being very easy and quick to whip up.  The perfect spring or summer dessert.

JillPlotke's Review

joancdai
May 25, 2014
I just made this today and it was delicious. Super easy to make and it came together very quickly. It was picture perfect :)

mizgore's Review

Dorseyl
May 17, 2014
I followed the recipe directions with one exception. I didn't have fresh buttermilk so I used powdered buttermilk and water to equal 1 1/4 cups liquid buttermilk as called for in the recipe. As stated in the recipe, the batter was very wet. My shortcakes did not look anything like those pictured in the recipe makeover article...they were pretty flat. Also, I found them to be bland.

steponme's Review

daneanp
May 07, 2014
Yum. I only added 1 Tblspn. of sugar to the yogurt cream, as I like to taste the tartness of the yogurt. This is a great way to get fiber & protein in a low cal./fat dessert ;-).

hacktrose's Review

steponme
April 20, 2014
N/A

joancdai's Review

JillPlotke
May 16, 2014
Such a fast, easy and delicious light dessert! I love the extra "tang" that the yogurt adds to the whipped cream...I think I'll be making it this way for everything from now on.