Greek Yellowberry Shortcake Recipe

Greek Yellowberry Shortcake Recipe
Chef Brainy
What Started it all:
Yellowberry shortcake

This Greek-inspired dessert combines the flavors of ripe yellowberries with a fluffy shortcake base. It’s a perfect treat for a summer gathering or a delightful ending to any meal.


  • 2 cups ripe yellowberries
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter, cut into small pieces
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Whipped cream or vanilla ice cream (optional, for serving)


  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the yellowberries, 1/4 cup sugar, and lemon juice. Let the mixture sit while you prepare the shortcake.
  3. In a separate bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  5. Stir in the milk and vanilla extract until just combined.
  6. Drop the dough in 4 equal portions onto a baking sheet, leaving space between each portion.
  7. Bake for 15-18 minutes, or until the shortcakes are golden brown.
  8. Allow the shortcakes to cool slightly, then split them in half horizontally.
  9. Spoon the macerated yellowberries over the bottom halves of the shortcakes, then replace the top halves.
  10. Serve the yellowberry shortcakes with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

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