Mini Strawberry Shortcakes

Photo: Romulo Yanes


Serves: 8

Recipe Time

Prep: 20 Minutes
Bake: 15 Minutes

Nutritional Information

Calories 198
Fat 8 g
Satfat 5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 27 g
Fiber 2 g
Cholesterol 44 mg
Iron 1 mg
Sodium 160 mg
Calcium 117 mg


12 ounces strawberries, hulled and sliced
1/2 teaspoon grated orange zest
2 tablespoons orange juice
3 tablespoons plus 1 tsp. packed light brown sugar
1 1/2 cups (12 oz.) whole-milk vanilla yogurt
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons chilled unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons coarse sugar, optional


1. Place a rack in center of oven and preheat to 425ºF. Line a baking sheet with parchment. In a medium bowl, toss strawberries, orange zest and juice and 1 tsp. brown sugar. In a small bowl, mix 1 cup yogurt with 1 Tbsp. brown sugar. Cover and refrigerate.

2. In a food processor, pulse both flours, remaining 2 Tbsp. brown sugar, baking powder, baking soda and salt. Add butter and pulse until mixture resembles sand. Add remaining 1/2 cup yogurt and pulse just until dough forms. Transfer dough to a lightly floured surface and form into a flat disk about 6 inches by 1/2 inch. Using a floured 2-inch round biscuit cutter, cut out 4 rounds; press scraps together and form 4 more. Arrange rounds about 1 1/2 inches apart on prepared baking sheet. Brush tops with egg; sprinkle with coarse sugar, if desired.

3. Bake until golden brown on top, about 15 minutes. Let biscuits cool on a wire rack for 5 minutes. Halve biscuits horizontally; top with reserved sweetened yogurt, strawberry mixture and biscuit tops. Serve immediately.

Lori Powell,


May 2014
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