CakesAmericanEasy

Strawberry Shortcake with Yogurt Cream and Granola

Name: Strawberry Shortcake with Yogurt Cream and Granola
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ cups (180 g) all-purpose flour, sifted; 1½ teaspoon (7 g) baking powder; ¼ teaspoon (1½ g) fine sea salt; 3 large eggs, at room temperature, separated; ¾ cup (150 g) granulated sugar; 1 teaspoon (5 ml) vanilla extract; ½ cup (120 ml) whole milk; 2 tablespoons (30 g) unsalted butter, melted, melted; 1½ pounds (680 g) fresh strawberries, hulled and halved; 3 tablespoons (45 ml) raw honey; 1 tablespoon (15 ml) fresh lemon juice; 1½ cups (360 ml) plain full-fat Greek yogurt, chilled; ¾ cup (180 ml) heavy cream, chilled, cold; 2 tablespoons (16 g) powdered sugar; 1 cup (120 g) granola (store-bought or homemade), divided; 8 fresh mint leaves, optional, for garnish (optional)

From the MyKitchenBank Kitchen

A modern take on classic strawberry shortcake featuring a light, tender sponge cake layered with a tangy Greek yogurt cream, fresh strawberries macerated in honey, and topped with crunchy granola for texture contrast. The yogurt cream replaces heavy cream, creating a more balanced dessert that's still indulgent and perfect for summer gatherings.

Prep: 25 min
Cook: 28 min
Wait: 45 min
Total: 1 hr 38 min
Makes: 8 individual shortcakes

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Ingredients

8 servings

For the sponge cake
1½ cups (180 g) all-purpose flour, sifted
1½ teaspoon (7 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
3 large eggs, at room temperature, separated
¾ cup (150 g) granulated sugar
1 teaspoon (5 ml) vanilla extract
½ cup (120 ml) whole milk
2 tablespoons (30 g) unsalted butter, melted, melted
For assembly
1½ pounds (680 g) fresh strawberries, hulled and halved
3 tablespoons (45 ml) raw honey
1 tablespoon (15 ml) fresh lemon juice
1½ cups (360 ml) plain full-fat Greek yogurt, chilled
¾ cup (180 ml) heavy cream, chilled, cold
2 tablespoons (16 g) powdered sugar
1 cup (120 g) granola (store-bought or homemade), divided
For garnish
8 fresh mint leaves, optional, for garnish (optional)

Equipment (10)

9×13-inch (23×33 cm) baking sheet
Parchment paper
Large mixing bowl
Medium mixing bowl
Electric mixer or whisk
Measuring cups and spoons
Sifter or fine-mesh strainer
Offset spatula or knife
Rubber spatula
Shallow bowl (for macerated berries)

Steps

Before you start

Preheat oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper
Have all cake ingredients at room temperature
Macerate strawberries while cake bakes so they are ready to assemble
Make or have granola on hand before assembly

1
Make the sponge cake batter
- Sift together flour, baking powder, and salt in a medium bowl.
- In a large bowl, whisk egg yolks with 3/4 cup (150g) granulated sugar and vanilla extract until pale and thick, about 3 minutes.
- The mixture should fall in a ribbon when the whisk is lifted.
- Fold in half the flour mixture gently with a rubber spatula, then fold in the milk and melted butter, then fold in the remaining flour mixture until just combined and no dry streaks remain.
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Ready when: Batter is smooth and uniform with no visible dry flour
Tip: Whisk yolks and sugar longer than you think—this creates air pockets that make the cake light and fluffy
2
Whip and fold egg whites
- In a separate large bowl, whip egg whites on medium-high speed with an electric mixer for about 4 minutes until stiff, glossy peaks form.
- Carefully fold egg whites into the yolk mixture in two additions, using a rubber spatula and rotating the bowl as you fold.
- Stop as soon as no white streaks remain—overfolding will deflate the batter and make the cake dense.
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Ready when: No white streaks visible; batter is mousse-like and airy
Tip: Use a clean, grease-free bowl for egg whites; even a tiny bit of yolk will prevent them from whipping to stiff peaks
3
Bake the cakeOven 350°F / 175°C
- Pour batter into the prepared 9×13-inch baking sheet, spread evenly with an offset spatula.
- Bake at 350°F (175°C) for 22–25 minutes, until the cake is pale golden, springs back when lightly touched in the center, and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- Do not overbake or the cake will be dry.
- Let cool in the pan on a wire rack for 10 minutes.
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Ready when: Golden color, springs back when touched, toothpick test passes
Tip: Place oven rack in the center position and avoid opening the oven door during the first 20 minutes
4
Macerate the strawberries
- While the cake bakes, hull and halve 1.5 pounds (680g) fresh strawberries and place them in a shallow bowl.
- Pour 3 tablespoons (45ml) raw honey and 1 tablespoon (15ml) fresh lemon juice over the berries, then toss gently to coat.
- Let sit at room temperature for 15–20 minutes so the berries release their juice and the flavors meld.
- This should be done by the time the cake is cool enough to work with.
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Ready when: Berries are glossy and surrounded by accumulated juice
Tip: Macerate berries no more than 30 minutes or they will become mushy and lose their shape
5
Make the yogurt cream
- In a medium bowl, combine 1.5 cups (360ml) chilled plain full-fat Greek yogurt and 0.75 cup (180ml) chilled heavy cream.
- Add 2 tablespoons (16g) powdered sugar.
- Using an electric mixer or whisk, beat on medium speed until soft peaks form, about 2–3 minutes.
- The mixture should be thick, mousse-like, and hold a soft peak when a spoon is lifted from the bowl.
- Do not overmix or the cream will turn grainy.
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Ready when: Soft peaks form; mixture is thick and fluffy
Tip: Start with chilled bowls and chilled ingredients; this helps the mixture whip faster and hold peaks better
6
Cut and assemble the shortcakes
- Turn the cooled cake out onto a cutting board.
- Using a serrated knife or cake knife dipped in hot water between cuts, trim 1/2 inch from all four edges to remove the slightly drier exterior.
- Cut the cake into 8 roughly equal rectangles (about 3×4 inches each).
- Using a long serrated knife, carefully slice each rectangle in half horizontally, creating a top and bottom layer.
- Reserve 1/4 cup (30g) granola for final topping.
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Ready when: Cake is split into clean layers; pieces hold their shape
Tip: A hot, wet knife prevents crumbling; wipe the blade between cuts and reheat it
7
Layer and assemble
- Place a cake bottom on each serving plate.
- Spoon or gently spread a heaping tablespoon (about 20ml) of yogurt cream onto each bottom layer.
- Top with a generous spoonful (about 2 tablespoons or 30ml) of macerated strawberries and some of the accumulated juice.
- Scatter about 1 tablespoon (12g) of granola over the berries.
- Place the cake top over the granola, pressing gently so it sits securely.
- Top each shortcake with another dollop of yogurt cream (about 1 tablespoon), a few more strawberries, and a sprinkle of the reserved granola.
- Garnish with a fresh mint leaf if desired.
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Ready when: Shortcakes are stacked neatly with yogurt cream and berries visible
Tip: Assemble the shortcakes just before serving so the cake layers stay crisp and don't absorb too much liquid
8
Serve immediately
- Serve the shortcakes at room temperature or chilled, depending on preference.
- Each shortcake should be eaten with a fork so the layers stay intact.
- Any leftover macerated strawberries can be spooned on top at the table.
- Consume within 2 hours for best texture—the cake will continue to absorb moisture from the berries and yogurt cream.
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Tip: If serving a large group, you can assemble the bottoms and fillings in advance and add the cake tops just before plating to preserve crispness

Good to know

Tips

The sponge cake is naturally tender but sturdy enough to handle; if it crumbles, the oven may have been too hot or the cake baked too long. Check oven temperature with an oven thermometer for accuracy.
Greek yogurt is the star here—choose full-fat for the best taste and creamiest texture. Nonfat yogurt will taste sour and won't whip well.
Assemble individual shortcakes on serving plates rather than making a stacked cake that must be sliced; this keeps layers neat and the cake looks more elegant.
Make this dessert during berry season (late spring through early summer) when strawberries are at their sweetest and most affordable. Out of season, frozen berries thawed and macerated work in a pinch.

Make ahead

Bake the cake layers up to 1 day ahead; wrap cooled cake in plastic wrap and store at room temperature. Macerate strawberries up to 2 hours ahead and refrigerate. Make yogurt cream up to 4 hours ahead; cover and refrigerate, stirring gently before use. Assemble shortcakes no more than 2 hours before serving to preserve cake texture.

Storage & reheating

Leftover assembled shortcakes keep in the refrigerator in an airtight container for up to 1 day (cake will soften). Uneaten cake layers keep at room temperature wrapped in plastic wrap for 2 days or frozen for up to 3 months; thaw at room temperature. Yogurt cream is best served fresh but keeps refrigerated for up to 3 days.

Substitutions

plain full-fat Greek yogurt, chilled → Plain full-fat or 2% yogurt (not Greek). Use 2 cups (480ml) of regular yogurt and strain through cheesecloth for 1–2 hours to reduce excess whey, or simply use it slightly thinner for a more pourable cream. The flavor remains tangy and light.
heavy cream, chilled → Heavy whipping cream or mascarpone (3 tablespoons/45ml). Mascarpone adds richness and creaminess; reduce powdered sugar slightly since mascarpone is already sweet. The texture will be richer and less fluffy.
granola (store-bought or homemade) → Crushed shortbread cookies, candied nuts, or crushed pistachios. Maintains crunch and textural contrast. Adjust sweetness by reducing powdered sugar in the yogurt cream if using sweetened granola or candies.
fresh strawberries → Raspberries, blackberries, blueberries, or a mixture (1.5 pounds/680g total). Toss berries with the same honey and lemon juice. Delicate berries like raspberries may break down faster, so macerate for only 10–15 minutes.