Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 3 tbsp cold unsalted butter, cubed
  • 0.5 cup plain Greek yogurt
  • 1 tbsp honey
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 tbsp honey
  • 1 tsp fresh lemon juice
  • 0.5 tsp vanilla extract
  • 1 cup cold heavy whipping cream
  • 0.25 cup plain Greek yogurt, strained
  • 1 tbsp honey
  • 1 tsp pure vanilla extract

Instructions:

  1. Macerate the fruit. Toss the sliced strawberries and blueberries with honey, lemon juice, and vanilla. Let the mixture sit at room temperature for 30 minutes until the berries look glossy and are swimming in a thick syrup. Note: This draws out the natural sugars without needing heaps of extra refined sugar.
  2. Prep the dry base. Whisk together the flour, baking powder, and salt. Use a pastry cutter or fork to cut in the cold cubed butter until the mixture looks like coarse crumbs with pea sized lumps.
  3. Combine the dough. Fold in the Greek yogurt and honey. Use a spatula and stop the moment the flour disappears. Note: Over mixing here creates gluten, which makes the cake tough.
  4. Shape and Bake. Drop spoonfuls of dough onto a parchment lined baking sheet. Bake at 400°F (200°C) for 12-15 minutes until the tops are mahogany colored and the edges feel set.
  5. Cool down. Let the shortcakes cool completely on the pan. If you cut them while hot, the steam will escape and they'll dry out faster.
  6. Whip the cloud cream. Beat the cold heavy cream, strained Greek yogurt, honey, and vanilla using an electric mixer on medium high speed until stiff peaks form and the mixture holds its shape.
  7. Slice the cakes. Split the cooled shortcakes in half horizontally. Use a serrated knife for a clean cut without squashing the crumb.
  8. Layer the dessert. Place the bottom half in a serving glass. Add a generous layer of macerated berries, top with a dollop of velvety cloud cream, and repeat the layers one more time.