This fourth of July why note serve an easy and festive classic like red, white and blueberry shortcake? My take is effortless, delicious, and has a healthy twist–instead of whipped cream, I used thick and creamy Greek yogurt. To save time, consider making the cakes ahead of time–you can even freeze them, and thaw in the toaster oven before serving. Either way, this is a simple and delicious summer treat.

Red, White and Blueberry Shortcake
makes 12 shortcakes

for the cake
8 tablespoons butter, room temperature
3/4 cup sugar
2 eggs, room temperature
zest from 4 lemons
1 1/2 cups all purpose flour
2 tablespoons cornmeal
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plus 2 tablespoons fresh squeezed lemon juice
1/4 cup plus 2 tablespoons yogurt
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a muffin tin and line with paper liners.

In a medium bowl, combine the flour, cornmeal, baking soda and powder, and salt. Using beaters and a large bowl, cream the butter for 5 minutes, until it is light and fluffy. Add the sugar and creme for another 2 minutes. With mixer on low, add the eggs one at a time, and then the lemon zest. In a small bowl, mix together the lemon juice, yogurt, and vanilla. With mixer on low slowly pour in the liquid, and then gradually add the flour, mixing just until combined.

Spoon the batter into the muffin tin, and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 45 minutes before serving.

for the fruit
2 cups blueberries
2 cups strawberries, thinly sliced
1 cup raspberries, halved
2 – 4 tablespoons sugar
1/4 cup fresh squeezed lemon juice

Combine half the blueberries, half the strawberries, the sugar, and juice, and macerate with a fork. Let the mixture sit for 15 minutes, and then fold in the remaining fruit.

to assemble the shortcakes
1 cup thick Greek yogurt

Slice the cakes in half, pile the bottom half with fruit, replace the top, and finish with a big dollop of yogurt.

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