Strawberry Shortcakes with Tarragon and Thyme
Nutrition
Calories: 410 kcalCarbohydrates: 57 gProtein: 10 gFat: 17 gSaturated Fat: 10 gCholesterol: 50 mgSodium: 560 mgFiber: 4 gSugar: 24 g
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup quick-cooking oats
- 2 Tbsp. plus 2 tsp. sugar
- 4 tsp. baking powder
- 1 tsp. minced fresh thyme
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 4 Tbsp. unsalted butter chilled and cut into small pieces
- 2 cups low-fat vanilla yogurt
- 1 quart strawberries hulled and sliced
- 1 Tbsp. honey
- 1 Tbsp. minced fresh tarragon
- 1 tsp. lemon zest
- 1/2 cup heavy cream
Instructions
- 1. Heat oven to 425 degrees. In a large bowl, whisk together flour, oats, 2 tablespoons sugar, baking powder, thyme, baking soda, and salt. Using your fingers, blend in butter until the mixture resembles coarse cornmeal. Add 1 1/2 cups yogurt and mix until combined. Let rest 5 minutes. 2. Using a greased 1/2 cup measure, scoop 6 shortcakes onto a parchment-lined baking sheet, spacing them about 3 inches apart. Sprinkle tops with remaining 2 teaspoons sugar and bake until golden brown, about 20 minutes. Transfer to a wire rack and let cool completely.
- 2. Using a greased 1/2 cup measure, scoop 6 shortcakes onto a parchment-lined baking sheet, spacing them about 3 inches apart. Sprinkle tops with remaining 2 teaspoons sugar and bake until golden brown, about 20 minutes. Transfer to a wire rack and let cool completely.
- 3. In a medium bowl, toss together strawberries, honey, tarragon, and lemon zest until well coated.
- 4. In a medium bowl, beat heavy cream with an electric mixer on medium speed until soft peaks form, about 3 minutes. Fold in remaining 1/2 cup yogurt until combined.
- 5. To serve, split shortcakes and divide among 6 plates. Divide strawberries over bottom halves and top each evenly with cream and remaining shortcake halves.
- Source: Hannaford fresh Magazine, July - August, 2017