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Lemon-Berry Breakfast Shortcake Sliders

  • Prep 35 min
  • Total 45 min
  • Servings 22

Downsize traditional shortcake into three-bite sliders with fresh berries and Greek yogurt for a standout brunch treat. MORE + LESS -

Ingredients

Shortcakes

Grated peel from 1 lemon
3
tablespoons sugar
2 1/3
cups Original Bisquick™ mix
2/3
cup milk
3
tablespoons butter, melted
1
teaspoon vanilla
2
tablespoons poppy seed

Filling

22
fresh strawberry slices
22
teaspoons Yoplait® Greek 100 vanilla yogurt (from 6-oz container)
22
teaspoons lemon curd (from 10-oz jar)
22
fresh blueberries

Steps

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  • 1
    Heat oven to 425°F. Line cookie sheets with cooking parchment paper.
  • 2
    In medium bowl, rub lemon peel into sugar until mixture resembles wet sand. Add remaining Shortcakes ingredients; stir until soft dough forms.
  • 3
    On lightly floured surface, knead dough 10 times. Pat dough with fingers until 1/2-inch thick. With 1 1/2-inch round cutter, cut out shortcakes; place on cookie sheets.
  • 4
    Bake 7 to 8 minutes or until light golden brown and thoroughly baked. Remove shortcakes from cookie sheets to cooling racks. Cool.
  • 5
    To serve, cut each shortcake in half. Spread yogurt on cut sides of top halves; spread lemon curd on cut sides of bottom halves. Sandwich the 2 halves of each shortcake with 1 strawberry slice in between; skewer 1 blueberry on top. Place on serving tray.

Expert Tips

  • Shortcakes can be baked up to 2 days in advance. Assemble as usual.
  • Feel free to use plain yogurt sweetened with a touch of honey, lemon curd or powdered sugar in place of the vanilla yogurt.
  • Substitute grated orange peel for the lemon and replace the lemon curd with chocolate hazelnut spread to change it up!

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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