Our favorite berry shortcake recipe inspired from a sweet family friend. A simple mixture of pantry ingredients is dipped into a butter and sugar bath then baked into a scrumptious fruit and cream summer treat.
I've been sitting on this recipe for years, ever since our good friend made it for us during a visit. She makes it for us every time we travel to their home and I've since added it to my personal recipe collection.
This time I made the shortcake using White Lily Wheat and White Grape Seed Flour Blend, one of White Lily's new line of premium flours. In my three years so far of being a Mississippi resident, I've learned that White Lily is a southern favorite. For example, most bakers in the south prefer White Lily self-rising flour for biscuits and I've become a fan, myself! It's with enthusiasm I can share that I've teamed with White Lily for this next year to help launch their new line of premium flour blends.
The new flour blends are a 1:1 cup ratio substitution for recipes with all-purpose flour, so it's easy! The new products are available online and will be on store shelves nationwide later this year.
Mixed Berry Shortcake with Yogurt Cream
Ingredients
For the shortcake:
- 2 cups White Lily Wheat and White Grape Seed Flour Blend
- 1/2 cup granulated sugar , plus another 1/2 cup for dipping
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cup heavy whipping cream
- 4 tablespoons unsalted butter
For the topping:
- Mixed berries
- granulated sugar
- French vanilla yogurt
Instructions
- In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder and salt. Make a well in the center and pour all of the whipping cream in at once. Use a wooden spoon to gently mix until just moistened.
- Transfer the dough to a lightly floured surface. Gently shape into an 8-inch log. Slice into 6 equal portions and transfer to a parchment lined baking sheet. Freeze for 1 hour or refrigerate at least 2 hours.
- Preheat oven to 400 degrees F. Melt the butter in a bowl and pour the remaining 1/2 cup sugar into another bowl. Dip each shortcake dough into the butter first and roll in the sugar to coat. Place back on the parchment lined baking sheet. Bake for 15 minutes. Remove from oven and let sit 5 minutes before serving.
- Meanwhile, in a small bowl, combine the mixed berries and sugar to taste. To serve, drizzle yogurt over top of each shortcake and top with desired amount of berries. Serve warm.
Notes
Disclosure: I have partnered with White Lily to help promote their new line of premium flour products. All opinions are my own. Thank you for supporting the brands that I love.
[email protected] says
I had so much fun on this trip with you! I am loving the new flour and will have to try your shortcake. It looks incredible!
Sheila says
Looks like a fun trip! And this recipe looks amazing. Ive never met a shortcake I didn't like!
Nikki Gladd says
Thanks, Sheila! Not only will you like this one, you'll LOVE it! 🙂