Description
Juicy strawberry and blueberry filling with a low-fat shortcake topping. So good.
Ingredients
- FOR THE FILLING:
- 2 pounds Fresh Strawberries, Hulled And Halved
- 1 pound Blueberries
- ¼ cups Granulated Sugar
- ¼ cups Cornstarch
- FOR THE SHORTCAKE:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ cups Sugar
- 3 Tablespoons Cold Butter, Cut Into Small Cubes
- 1-½ cup Non-fat Plain Greek Yogurt
- 2 Tablespoons Low Fat Milk (1%)
- 1 Tablespoon Granulated Sugar (or As Desired For Sprinkling On Top)
- FOR THE FILLING:
- 2 pounds Fresh Strawberries, Hulled And Halved
- 1 pound Blueberries
- ¼ cups Granulated Sugar
- ¼ cups Cornstarch
- FOR THE SHORTCAKE:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ cups Sugar
- 3 Tablespoons Cold Butter, Cut Into Small Cubes
- 1-½ cup Non-fat Plain Greek Yogurt
- 2 Tablespoons Low Fat Milk (1%)
- 1 Tablespoon Granulated Sugar (or As Desired For Sprinkling On Top)
Preparation
Preheat oven to 375 F. In a large bowl, mix berries, sugar and cornstarch. Pour into an 8×8-inch baking dish. Set aside.
Make the shortcake: Combine the dry ingredients in a large bowl. Pour the dry ingredients into a food processor and add butter cubes. Process until butter is evenly incorporated and the flour has a grainy texture. Pour it back into the bowl.
Add the yogurt and milk. Mix and combine until a rough dough forms. Place dough evenly on top of the berry mixture. Sprinkle the remaining sugar on top of the dough. Cover tightly with foil.
Put the covered dish into the oven and bake for 40 minutes. Berries should be bubbling. Remove foil and bake for another 25 minutes or until dough is evenly golden brown and shortcake is done.
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