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