I Eat Therefore I Cook

Effortless Cooking for Busy Lives




I have always loved strawberry shortcake. I think last summer I ate it for a week straight.  But as always, I love to put a new spin on a classic. This cobbler has a sweet berry filling and a shortcake crust. And to top it off the shortcake is made with greek yogurt to cut down on the fat. This is a great summer dessert that everyone will love.

Half or leave strawberries whole if small. Mix with blueberries. When you rinse the berries, make sure to dry thoroughly so that there is no extra liquid.

Add sugar and cornstarch.  The cornstarch will keep the liquid from seeping everywhere and keep the berries intact.

Add flour, sugar, baking powder and baking soda to the food processor. Add cubes of butter and process till butter is incorporated. The texture of the dough should be grainy.

Mix in milk and greek yogurt til rough batter forms. The batter will be dry, but remember this is more similar to a biscuit dough, so that is ok.

Top the berries with the shortcake dough. With your hands evenly distribute the dough over the berries.

strawberry shortcake


Shortcake topping with a sweet berry filling. Serve it with whipped cream or ice cream.
Author: Meagan {I Eat Therefore I Cook}
Serves: 6


  • 2 cups all-purpose flour
  • 3 TBSP Cold Butter, Cubed
  • 2 TSP Baking Powder
  • 1 TSP Baking Soda
  • ¼ cup Sugar
  • 1½ Cups Non-Fat Plain Greek Yogurt
  • 1 TBSP Granulated Sugar
  • 2 TBSP Low Fat Milk (1%)
  • 2 Lbs Strawberries, Halved
  • 1 Lb Blueberries
  • ¼ cup sugar
  • ¼ cup cornstarch
  1. Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix berries, sugar, and cornstarch. Pour into an 8 by 8 baking dish.
  2. Make the shortcake: Combine the dry ingredients in a large bowl. Pour into a food processor and add butter cubes. Process until butter is evenly incorporated and the flour has a grainy texture. Pour back into the bowl.
  3. Add yogurt and milk. Mix and combine until rough dough forms. Place dough evenly on top of the berry mixture. Sprinkle 1 TBSP Sugar on top of the dough. Cover tightly with foil.
  4. Cook for 40 minutes. Berries should be bubbling. Remove foil and cook another 25 minutes or until dough is evenly golden brown and shortcake is done.


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