Whipped Yoghurt Shortcakes with Strawberry, Blueberry & Pomegranate
Buttery, crumbly shortcakes, light whipped yoghurt and a tumbling pile of marinated berries. YUM!
Serves: Serves 6
For the shortcakes:
  • 2 cups (300g) plain four
  • ¼ cup (55g) caster sugar
  • 1 tbsp baking powder
  • pinch of salt
  • 1 stick (115g) butter, cold
  • ½ cup (125ml) buttermilk
  • ½ cup (125ml) heavy cream
  • 1 egg
  • demerara sugar
  • For the yoghurt:
  • ½ cup (125ml) thick greek yoghurt
  • 1 cup (250ml) heavy cream
  • sugar, to taste
For the berries:
  • 1 punnet (250g) strawberries
  • 1 punnet (125g) blueberries
  • 1 pomegranate
  • ½ tsp rosewater
  • sugar, to taste
  1. Preheat the oven to 180C, and line a baking sheet with baking paper.
  2. Place the dry ingredients for the shortcakes in a bowl, and stir to combine. Cut the cold butter into cubes, and rub into the dry ingredients with your fingers, until it looks mostly like breadcrumbs, with a few large flakes and chunks of butter still visible.
  3. Add the buttermilk and cream all at once, and stir together with a butter knife until the mixture looks shaggy. Dump it out onto your bench, and knead and press it together with your hands, just until it forms a rough disk, about 1¼ inches (3cm) thick. Don't overwork it - it shouldn't be perfectly smooth, JUST holding together.
  4. Using a 3 inch (7cm) cutter, stamp out as many biscuits as you can, gently pressing the scraps back together as you go. You should get 6 biscuits. Place them on the baking sheet.
  5. Beat the egg with a little water and brush the tops of the biscuits, then sprinkle over a little demerara sugar. Bake for 18-22 minutes, or until golden brown on the top and cooked through. Set aside to cool for at least 15 minutes before serving.
  6. To make the whipped yoghurt, place the yoghurt and cream into a bowl, along with a little sugar (I use 1 tbsp - add more if you want it), and whip just until soft peaks form.
  7. For the berries, wash and hull the strawberries and slice in half. Place in a bowl with the blueberries. Cut the pomegranate in half, and bash out the seeds with a wooden spoon, straight into the bowl.
  8. Add the rosewater, along with a little sugar (I used just 1 tsp, my berries were sweet) and toss to combine.
  9. To serve, split a shortcake in half (if they're still just-warm, that's perfect), pile on whipped yoghurt, and soused berries, top with the other shortcake half, and eat!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/06/whipped-yoghurt-shortcakes-with-strawberry-blueberry-pomegranate.html