Lemon-Berry Breakfast Shortcake Sliders

Blogger Megan DeKok from Take a Megabite whips up her favorite breakfast “slider” with berries, yogurt and lemon-poppy seed shortcakes.

  • Prep Time 35 min
  • Total Time 45 min
  • Servings 22



Grated peel from 1 lemon
tablespoons sugar
2 1/3
cups Original Bisquick™ mix
cup milk
tablespoons butter, melted
teaspoon vanilla
tablespoons poppy seed


fresh strawberry slices
teaspoons Yoplait® Greek 100 vanilla yogurt (from 6-oz container)
teaspoons lemon curd (from 10-oz jar)
fresh blueberries

  • 1 Heat oven to 425°F. Line cookie sheets with cooking parchment paper.
  • 2 In medium bowl, rub lemon peel into sugar until mixture resembles wet sand. Add remaining Shortcakes ingredients; stir until soft dough forms.
  • 3 On lightly floured surface, knead dough 10 times. Pat dough with fingers until 1/2-inch thick. With 1 1/2-inch round cutter, cut out shortcakes; place on cookie sheets.
  • 4 Bake 7 to 8 minutes or until light golden brown and thoroughly baked. Remove shortcakes from cookie sheets to cooling racks. Cool.
  • 5 To serve, cut each shortcake in half. Spread yogurt on cut sides of top halves; spread lemon curd on cut sides of bottom halves. Sandwich the 2 halves of each shortcake with 1 strawberry slice in between; skewer 1 blueberry on top. Place on serving tray.

Expert Tips

Shortcakes can be baked up to 2 days in advance. Assemble as usual.

Feel free to use plain yogurt sweetened with a touch of honey, lemon curd or powdered sugar in place of the vanilla yogurt.

Substitute grated orange peel for the lemon and replace the lemon curd with chocolate hazelnut spread to change it up!