Without a doubt the star of today’s strawberry shortcake recipe is the strawberry and yogurt filling. Normally I would use double cream which of course whips up to a delicious creamy consistency but is loaded with calories. For this dessert I wanted to try yogurt but to be honest I didn’t hold out much hope. I love yogurt and often eat it with my breakfast, use it in my cake mixtures and stir it into my main meals to give a lovely creamy sauce but could it substitute cream as one of the main ingredients in a dessert?
The problem with using yogurt as a substitute for cream is the watery liquid that sits on the top. Even if you mix it in, it will eventually separate leaving you with a soggy dessert. For my first attempt I tried putting the yogurt into a fine mesh sieve but that didn’t work. Most of the yogurt just ran through the sieve. My second attempt was much better, I used a muslin square (available from Lakeland) to line the sieve and then left the yogurt for about an hour. There was about half a cup of liquid which had drained into the bowl and I was left with a really thick yogurt which whipped beautifully and kept its shape once piped. Once the icing sugar had been added and mixed with the strawberries nobody could tell that it wasn’t cream. I absolutely adore cream but I can honestly say that I would replace it with yogurt in most of my desserts from now on.
- 175g butter
- 150g plain flour
- 115g ground almonds
- 50g caster sugar
- 20g flaked almonds
- 300ml Greek yogurt
- 2 tblsp icing sugar
- 450g fresh strawberries
- Preheat the oven to 180°F (350°C) and line two baking sheets with baking paper.
- Line a sieve with a muslin square and place over a bowl.
- Pour the yogurt into the sieve and leave in the fridge until ready to use.
- Rub the butter into the flour and ground almonds to form fine crumbs.
- Stir in the caster sugar.
- Using your fingers, mix to a soft dough and knead lightly until smooth.
- Divide the dough into half and place one on a baking tray.
- Roll into a rough 20cm round. The mixture is very soft so I found it easier to finish it off by molding it into a neat circle using my hands to mold it rather than trying to use a rolling pin.
- Repeat with the second half of dough.
- Prick each dough circle lightly with a fork and sprinkle the flaked almonds over the top of each one.
- Bake for 20 minutes.
- While still warm, mark one of the circles into eight triangles and leave to cool. Cut the triangles when cold.
- Remove the yogurt from the fridge and discard any liquid that has dripped into the bowl.
- Place the yogurt and icing sugar into a clean, dry bowl and beat until thick.
- Place a quarter of the yogurt mixture into a piping bag.
- Reserve 9 whole strawberries and chop the rest into small pieces.
- Mix the chopped strawberries into the yogurt mixture and spread over the shortbread base.
- Arrange the eight shortbread triangles over the top.
- Pipe a yogurt rosette on each triangle and decorate with a whole strawberry.
- Dust lightly with icing sugar and serve immediately.
Just look at how thick and luscious that whipped yogurt is. Enjoy!
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A Mummy Too’s Recipe of the Week