Strawberry Shortcakes with Maple Syrup and Frozen Yogurt

Strawberry Shortcakes with Maple Syrup and Frozen Yogurt

Serves 12

Although these luscious shortcakes are delicious topped with strawberries, you can use all manner of other fruits, too. Blueberries, raspberries, peaches and plums are particularly tasty substitutes.

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup buttermilk
  • 3 tablespoons expeller-pressed canola oil
  • 1 tablespoon pure vanilla extract
  • 2 quarts strawberries, hulled and sliced
  • 2 tablespoons pure maple syrup
  • 2 pints vanilla frozen yogurt
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Preheat the oven to 450°F. Mix flour, sugar, baking powder, baking soda and salt together in a large bowl. Add buttermilk, oil and vanilla and mix with a fork until just combined. Drop heaping tablespoons of dough onto lightly oiled baking sheets to form 12 shortcakes. Bake until light golden brown and cooked through, 12 to 14 minutes.

In a large bowl, toss berries with maple syrup. Halve warm shortcakes and arrange on plates. Spoon a generous dollop of frozen yogurt onto the bottom of each shortcak. Scatter with strawberries, arrange shortcake tops over strawberries and serve.

Nutritional Info: 
Per Serving:270 calories (70 from fat), 7g total fat, 2.5g saturated fat, 10mg cholesterol, 320mg sodium, 46g carbohydrate (3g dietary fiber, 23g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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