melissa’s strawberry yogurt shortcake

The recipe melissa’s strawberry yogurt shortcake can be made in around 50 minutes. One portion of this dish contains approximately 7g of protein, 27g of fat, and a total of 514 calories. This recipe serves 8 and costs $1.47 per serving. It is perfect for Mother's Day. 100 people have made this recipe and would make it again. Many people really liked this side dish. It is brought to you by Brooklyn Supper. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up whole milk, heavy cream, powdered sugar, and a few other things to make it today. With a spoonacular score of 51%, this dish is solid. Similar recipes are Honeyed Strawberry Shortcake Yogurt Parfaits, Melissa's Fruit Salad With Mint-yogurt Dressing, and strawberry shortcake , how to make vegan strawberry shortcake.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

2 teaspoon baking powder

2 large eggs

1/4 cup granulated sugar

1 cup granulated sugar

1 cup heavy cream

1/2 cup neutral oil

3 tablespoons powdered sugar

1/2 teaspoon sea salt

1/2 cup plain whole-milk yogurt

1 1/2 pounds fresh strawberries, hulled and sliced (about 6 cups)

1 1/2 cups unbleached all-purpose flour, plus more for pan

1 teaspoon pure vanilla extract

1/4 cup whole milk

Equipment:

paper towels

oven

frying pan

baking paper

whisk

bowl

stand mixer

Cooking instruction summary:

InstructionsPreheat oven to 350 degrees F. Lightly spray the interior sides of an 8-inch round pan with cooking spray. Use a paper towel to wipe smooth. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside.In a medium bowl, whisk together 1 1/2 cups flour (3 scoops), baking powder, and sea salt. Set aside.In a large bowl, whisk together the sugar (2 scoops), yogurt (1 scoop), oil (1 scoop), milk (1/2 scoop), eggs, and vanilla until smooth. Set aside.Gently fold the dry ingredients into the wet ingredients just until combined. Pour the batter into the prepared pan, and bake 40 to 45 minutes or until the center of the cake is baked through. Remove the cake from the pan and cool at least 30 minutes before serving. The cake can be made a day in advance.Macerate the strawberries, if desired, about 30 minutes before serving. In a small bowl, stir together the strawberries and sugar. Set aside.Meanwhile, make the whipped cream. In a stand mixer fitter with a whisk attachment, beat the cream and powdered sugar on high until medium-stiff peaks form. Slice the cake and top with the whipped cream and, if desired, strawberries.

 

Step by step:


1. Preheat oven to 350 degrees F. Lightly spray the interior sides of an 8-inch round pan with cooking spray. Use a paper towel to wipe smooth.

2. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside.In a medium bowl, whisk together 1 1/2 cups flour (3 scoops), baking powder, and sea salt. Set aside.In a large bowl, whisk together the sugar (2 scoops), yogurt (1 scoop), oil (1 scoop), milk (1/2 scoop), eggs, and vanilla until smooth. Set aside.Gently fold the dry ingredients into the wet ingredients just until combined.

3. Pour the batter into the prepared pan, and bake 40 to 45 minutes or until the center of the cake is baked through.

4. Remove the cake from the pan and cool at least 30 minutes before serving. The cake can be made a day in advance.Macerate the strawberries, if desired, about 30 minutes before serving. In a small bowl, stir together the strawberries and sugar. Set aside.Meanwhile, make the whipped cream. In a stand mixer fitter with a whisk attachment, beat the cream and powdered sugar on high until medium-stiff peaks form. Slice the cake and top with the whipped cream and, if desired, strawberries.


Nutrition Information:

Quickview
511k Calories
6g Protein
27g Total Fat
62g Carbs
5% Health Score
Limit These
Calories
511k
26%

Fat
27g
42%

  Saturated Fat
8g
53%

Carbohydrates
62g
21%

  Sugar
41g
46%

Cholesterol
88mg
29%

Sodium
192mg
8%

Get Enough Of These
Protein
6g
14%

Vitamin C
63mg
77%

Manganese
0.61mg
31%

Vitamin E
3mg
22%

Selenium
14µg
21%

Phosphorus
191mg
19%

Calcium
130mg
13%

Vitamin K
13µg
13%

Fiber
2g
11%

Potassium
379mg
11%

Vitamin B2
0.18mg
11%

Folate
42µg
11%

Vitamin A
531IU
11%

Magnesium
27mg
7%

Vitamin B5
0.63mg
6%

Copper
0.11mg
6%

Iron
1mg
6%

Zinc
0.77mg
5%

Vitamin B6
0.1mg
5%

Vitamin B12
0.29µg
5%

Vitamin B1
0.07mg
4%

Vitamin D
0.56µg
4%

Vitamin B3
0.7mg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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