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5 from 1 vote

Berry Shortcakes with Greek Yogurt Whipped Cream

A healthier take on a classic summer dessert, these shortcakes are sure to please.
Prep Time35 mins
Cook Time12 mins
Total Time47 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 281kcal



  • cups all purpose flour
  • ¾ cup white whole wheat flour
  • ¾ cup unsweetened, finely shredded coconut*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut sugar (can substitute light brown sugar)
  • 6 tablespoons coconut oil, softened
  • 1 ⅓ cups whole milk vanilla Greek yogurt


  • pounds mixed berries like strawberries (sliced), blueberries and raspberries
  • 1 teaspoon lemon juice
  • 4 teaspoons coconut sugar

Greek Yogurt Whipped Cream:

  • ¾ cup whole milk vanilla Greek yogurt
  • ½ cup heavy whipping cream
  • 1 tablespoon coconut sugar
  • Optional: mint leaves for garnish


  • Preheat oven to 400°F.
  • Place both types of flour, coconut, baking powder, baking soda, salt and sugar in the bowl of a stand mixer with a paddle attachment. Mix until combined. If the coconut oil is hard, microwave it for a few seconds until it’s just softened to a liquid. Pour the oil into the bowl and beat for a few seconds until just combined. Pour in the yogurt and beat until the mixture just comes together (do not overmix).
  • Turn the dough out onto a cutting board and gently knead a few times to bring it together (kneading too much will cause the dough to toughen). Pat it into a rectangle, approximately 10x8 inches, about 1-inch thick. Cut the dough into 12 biscuits. Place the biscuits on a baking sheet lined with a silicone liner and transfer to the oven. Bake 12-14 minutes until lightly browned. Remove from oven and cool.
  • Meanwhile, macerate the berries by mixing them with the lemon juice and sugar in a bowl. Let them rest and release their juices while preparing the rest of the dish.
  • To make the Greek Yogurt Whipped Cream, place the yogurt, cream, and sugar together in the bowl of a stand mixer with a whisk attachment. Whisk on high speed until soft peaks forms.
  • To assemble the shortcakes, slice each biscuit in half. Spoon some berries along with their juices on the bottom of each biscuit and top with a dollop of vanilla yogurt cream. Place the top of the biscuit on top. Garnish with fresh mint leaves, if desired.


* You want to use finely shredded coconut in this dish so if you can only find
larger, flaked coconut, give it a quick whir in the blender or food processor


Serving: 0g | Calories: 281kcal | Carbohydrates: 33.8g | Protein: 6.3g | Fat: 14g | Saturated Fat: 11.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 295mg | Potassium: 0mg | Fiber: 3.2g | Sugar: 12.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg