Okay, listen up. This is one of my most asked-for recipes so here goes. Sorry about the uninspired title of this post, but it makes it more findable when I search.

You can substitute any summer fruit you like–rasperries, strawberries, blueberries, nectarines…all your faves. I used peaches because this batch was amazing, from an orchard in Oregon.

Shortcake Recipe …kind of adapted from www.foodnetwork.com. I decreased the salt and increased the sugar, and used all butter, added the plain yoghurt because I didn’t have half and half, and suggested the romanov sauce. Changed the oven temp, too. So sue me.

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup tablespoons butter, chilled
  • 3/4 cup plain yoghurt or half and half
  • Melted butter to brush shortcakes + coarse (demarara or however you say it) sugar
  • fruit
  • Faux Romanov sauce

Directions

Heat oven 400 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Form cakes about the size of your palm. Brush with melted butter and sprinkle with coarse sugar. Bake for 15 minutes or until brown. Cool and eat with summer fruit and Romanov cream.

Recipe: Faux Romanov Cream (healthier than the real thing, which involve creme fraiche which you probably don’t have anyway). I don’t have a photo because it was slurped down so fast.

  • 1 cup Greek style nonfat yoghurt (like Fage brand)
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon Cointreau, triple sec or some other orangey liqueur.

Whisk everything together and serve over shortcake and fruit.