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“Great summer snack or dessert! I make it the healthy way, but you can also make it the indulgent way as well...just use regular sugar, eggs, full fat yogurt and frozen whipped topping...but seriously, you won't notice the difference with the healthy version!”
READY IN:
50mins
SERVES:
6-10
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 400°F Coat two jellyroll pans with cooking spray.
  2. 2. In bowl, whisk together flour, 1/2 c sugar, wheat germ, baking powder, and salt. Add butter by crushing into mixture with fork. Stir in yogurt, egg, and 1/2 tsp zest until stiff dough forms.
  3. 3. Drop by 1/4 cupfulls, 2" apart on pans. Lightly coat with cooking spray. Dust with 1/2 tsp sugar.
  4. 4. Bake 10 minutes or until golden. Remove to rack to cool completely. Toss berries with remaining 1 tsp sugar and 1/4 tsp zest. Let stand until juicy (about 30 mins).
  5. 5. Split each shortcake in half. Fill each with berries and topping, letting it spill over the edges for great presentation.

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