Monday, 10 June 2013

Yoghurt strawberry shortcakes




The Chobani brunch challenge has been very inspiring. I am literally brimming over with ideas - on one occasion waking up in the night with a lightbulb moment. Yes, I know that is quite sad!

But I have more ideas than time at this point. I don't think my stuffed brioche  recipe will be posted in time (need to do a bit of tweaking), but this shortcake one worked like a charm. These are so incredibly easy to put together - prep time is less than 10 minutes! - and taste great served either plain or with the yoghurt whipped cream and strawberries.

The yoghurt cream, by the way, is fantastic - light and creamy and much more low-fat than normal whipped cream. You can also substitute the plain yoghurt with one of the many fab Chobani fruit yoghurts to create a yoghurt 'fool'. 


For the shortcakes
makes 8-9
300g self raising flour/ 2 cups
1 tsp baking powder
1⁄4 tsp salt
100g cold butter, cubed/ 7 tbsp
80g caster sugar/ 2⁄3 cup
1 egg
zest of half a lemon
1 egg beaten with 1 tbsp milk for glazing
Caster sugar for sprinkling

For the whipped yoghurt cream
120ml double cream, cold/ 1⁄2 cup
60g icing sugar/ 1⁄2 cup

For the strawberries
250g strawberries / 9oz
2 tbsp caster sugar
Seeds from 1 vanilla pod
Juice of half a lemon
2 tsp grenadine 


Method
  1. To prepare the yoghurt cream, whip the double cream and icing sugar until stiff peaks form. Gently fold in the yoghurt and put in fridge while you prepare the shortcakes. I have used quite a bit of icing sugar here - reduce if you prefer it less sweet.
  2. Hull and quarter your strawberries. Toss them with the lemon juice, sugar, vanilla seeds and grenadine in a bowl and set aside (or put in fridge). 
  3. Preheat the oven to 190C/375F. Put the flour, baking powder, sugar and salt in a food processor. Pulse briefly to combine. Add the cubed cold butter and pulse in short bursts until butter is just mixed in. Lightly whisk the yoghurt, zest and egg in a measuring jug and slowly add to the dough while pulsing in short bursts. You may not need to add all the yoghurt mix - when the dough forms clumps, stop processing. 
  4. Tip the dough on a floured worktop and pat it into a rectangle approximately 3cm/1in thick with your hands. Add a bit of flour if dough is too sticky but avoid handling it too much. Cut 4 rounds with a floured 8cm/3in cutter, reshape dough and repeat.
  5. Place rounds on a tray lined with baking parchment. Brush with the egg wash and sprinkle with some caster sugar. Bake for 20-25 minutes until shortcakes are well risen and nicely coloured. Cool completely before serving.
  6. When you are ready to serve your shortcakes, cut in two using a serrated knife. Drain the strawberries and reserve the juices. Spoon some strawberries over each shortcake, add a spoonful of the whipped yoghurt cream and drizzle with some strawberry juice. Top with other half of the shortcake and dust with icing sugar.
  7. Note: you can replace the strawberries with other fresh or stewed fruit. The shortcakes are just as tasty spread with butter and jam. They at their best on the day of baking, but keep well in an airtight container for a day or two.



I am submitting this to Ren Behan's Simple and in Season recipe round-up featuring seasonal ingredients.

4 comments:

  1. Wow love the look of these Lucy - great entry! x

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  2. We to admit, we kind of like the fact that we're sending you middle of the night flash bulb inspiration! We're so pleased that you've had fun creating two amazing entries for #CHObrunch. And we absolutely adore your photography - yum!

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  3. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.

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  4. So delicious looking and love the fact that it's a bit healthier too

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