strawberry rhubarb shortcake

Preheat the oven to 375°F.

In a medium mixing bowl, add flour, baking powder, sugar, baking soda, and salt and stir to combine. Add butter and incorporate into flour mixture using a pastry blender or fork, until mixture becomes crumbly. Cover with plastic wrap and chill in the freezer for 5-10 minutes

Once the mixture has chilled, gently fold in ½ cup of siggi’s strawberry & rhubarb yogurt and ½ cup of siggi’s vanilla drinkable yogurt until most of the liquid is absorbed and the ball of dough just begins to come together. Do not overmix. If the dough is too dry, add 1-2 additional tablespoons of drinkable yogurt. The dough should be slightly wet. Place dough on a clean, lightly floured surface and knead until the ball just holds together.

Pat or roll the dough to ¾ -1” thickness, and use a biscuit cutter to cut into rounds. Transfer to a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown. Cool before filling.

While the biscuits are baking, prepare the strawberry rhubarb filling. Line a separate large baking sheet with parchment paper. Place all filling ingredients in a large bowl, and toss to combine. Spread fruit in an even layer on prepared baking sheet and bake in the oven (still at 375°F) for 15-20 minutes, until the juice becomes syrupy. Remove from oven and cool.

While the biscuits and filling are cooling, make the whipped cream. Place mixing bowl and whisk attachment (or bowl with a whisk if you don’t have a stand mixer) in the freezer for 5-10 minutes until frosty. Pour cream, remaining siggi’s strawberry & rhubarb yogurt, and sweetener into the bowl and mix on high for 6-7 minutes, or until the cream begins to form soft peaks.

To assemble, slice the biscuit in half, and add some of the strawberry rhubarb filling and whipped cream. Top with the other half of biscuit.

This recipe is from our friend, Megan Beck, RD.