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Strawberry Shortcakes with Tarragon and Thyme

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    20 minutes


1 1/2 cups all-purpose flour
1/2 cup quick-cooking oats
2 Tbsp. plus 2 tsp. sugar
4 tsp. baking powder
1 tsp. minced fresh thyme
1/4 tsp. baking soda
1/4 tsp. salt
4 Tbsp. unsalted butter, chilled and cut into small pieces
2 cups low-fat vanilla yogurt
1 quart strawberries, hulled and sliced
1 Tbsp. honey
1 Tbsp. minced fresh tarragon
1 tsp. lemon zest
1/2 cup heavy cream
Strawberry Shortcakes with Tarragon and Thyme


1. Heat oven to 425 degrees. In a large bowl, whisk together flour, oats, 2 tablespoons sugar, baking powder, thyme, baking soda, and salt. Using your fingers, blend in butter until the mixture resembles coarse cornmeal. Add 1 1/2 cups yogurt and mix until combined. Let rest 5 minutes. 2. Using a greased 1/2 cup measure, scoop 6 shortcakes onto a parchment-lined baking sheet, spacing them about 3 inches apart. Sprinkle tops with remaining 2 teaspoons sugar and bake until golden brown, about 20 minutes. Transfer to a wire rack and let cool completely.
3. In a medium bowl, toss together strawberries, honey, tarragon, and lemon zest until well coated.
4. In a medium bowl, beat heavy cream with an electric mixer on medium speed until soft peaks form, about 3 minutes. Fold in remaining 1/2 cup yogurt until combined.
5. To serve, split shortcakes and divide among 6 plates. Divide strawberries over bottom halves and top each evenly with cream and remaining shortcake halves.
Source: Hannaford fresh Magazine, July - August, 2017


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 410 kcal (20%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 10 g (50%)
Cholesterol 50 mg (16%)
Sodium 560 mg (23%)
Total Carbohydrates 57 g (19%)
Dietary Fiber 4 g (16%)
Protein 10 g (16%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a