- Contest Closed -
My favorite summer-time memory, growing up, was when my mom would make strawberry shortcake for dinner. She would make it cake-style. She’d bake up a giant round biscuit and slice it down the center. She’d fill it with juicy strawberries and whipped cream. We’d each get a giant slice served up in a bowl for dinner! This might be a giant reason why I love this dessert so much, ya know? I keep making versions of it! (Lemon poppy seed, chocolate, sorbet-style, s’mores, apple cinnamon, and more probably!)
I took my mom’s summer dream dinner and brunch-ified it. Instead of her go-to shortcake, I opted for two 6-inch strawberry scones and placed sweetened yogurt and berries between the layers. It’s a summer breakfast shortcake cream! Hey mom, I see your dessert-dinner and I raise you brunch.
In order to make this sconecake super easy on you guys, I’d recommend making the sconecakes the day before and assembling it quickly the morning you’re serving it. Then you don’t have to worry about being impatient about cooling (I get totally impatient) and assembly takes barely any time at all, so it’ll be ready to serve in no time. You can also bake this as a single 9-inch cake layer (for 10 or so more minutes) and then slice the cooled sconecake down the center to fill with yogurt and berries
GIVEAWAY: So, I really want you guys to get your Strawberry Shortcake on. So much so that I’ve got a giveaway for one lucky winner! All you have to do is comment telling me one happy thing about your day, and you’ll be entered to win $100 worth of coupons for Driscoll’s berries. And please promise that if you win, you’ll make strawberry shortcake for dinner, ok?
For another chance to win, “like” me on Facebook and then pop back over and leave another comment letting me know.
Contest will close in one week, on Monday, June 23 at 6pm (EST). Winner is below:
Jenna from Just J. Faye who loves pedicures and peach crisp won a berry fun prize! Keep an eye out for an e-mail from me, and congratulations!
(makes one two-layer 6-inch cake)
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 stick (1/4 cup) unsalted butter, cubed and chilled
- 3 tablespoons sugar
- ½ lb. strawberries, chopped (1/2 a package)
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- 1/2 teaspoon vanilla
- 1/2 lb. strawberries, quartered* (1/2 a package)
*Reserve the cutest ones to top the sconecake.
- Make sconecake. Preheat your oven to 425 degrees. Line the bottoms of two 6-inch cake pans with parchment paper.
- Whisk together the milk, egg and vanilla, set aside. In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture using a pastry blender or your hands. Work until you have no lumps bigger than a pea. Add the sugar and strawberries. Toss to mix. Add milk mixture to the dry ingredients. Bring dough together gently with a wooden spoon. Fold together using a spatula and knead it in the bowl, turning it onto itself about 12 times.
- Divide between prepared cake pans. Bake for 15-20 minutes, or until golden and the top center is set. Cool completely on a wire rack.
- Make filling. Whisk yogurt, and honey together. Place between cake layers with sliced strawberries. Top with additional cute berries. Slice and serve for brunch.
Click HERE for a printable pdf of the recipe above.
For more fun shortcakes click HERE.
While this is true, all opinions above are my own. I truly love Driscoll’s berries and bake/eat them all the time. Thank you for supporting the sponsors that help make this blog of mine possible.