Old School Shortcake

Old School Shortcake

Our take on this classic dessert features a tender, barely-sweet biscuit instead of sponge cake, and uses Whole Milk Strawberry Greek Yogurt in place of whipped cream. You can use any flavor of our Cream On Top Yogurt in the biscuit dough, or switch out the strawberries for any fresh fruit in season (peaches, strawberries, and raspberries work very well).


2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
5 tbsp. unsalted butter
1 cup Maple Hill Cream On Top Yogurt
1/4 cup whole milk
zest of one lemon
1 egg yolk, whisked
sanding sugar (optional)
2 pints fresh strawberries
2 5.2 oz cups Maple Hill Strawberry Greek Yogurt

  1. Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
  2. Sift dry ingredients together 2x in large bowl.
  3. Cut in the butter using a pastry blender or two butter knives until pea sized pieces.
  4. Mix yogurt, lemon zest and milk in a small bowl.
  5. Make a well in the flour-and-butter mixture and pour in yogurt mixture. Stir, scraping sides of bowl, with wooden spoon, until just held together.
  6. Turn out onto a well-floured board. Knead 2 or 3 times, folding over and patting into a ¾” high circle. Handle the dough as little as possible!
  7. Cut 6-8 biscuits with biscuit cutter or drinking glass. Place on parchment-lined baking sheet.
  8. Brush top of each biscuit with whisked egg. Sprinkle with sanding sugar crystals if desired.
  9. Bake 12-15 minutes or until golden brown to your liking.
  10. Cool, split, and top with fresh or Boozy Strawberries (see below) and our Vanilla Greek yogurt.


A few hours before you make the biscuits, wash, hull, and slice strawberries into a small mixing bowl. Add a few splashes of Grand Marnier, one tablespoon of fresh minced mint, and sugar or honey to taste, if you like. Cover and chill until plating shortcakes. Substitute fresh squeezed orange juice if serving to kids!

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