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Mini Strawberry Shortcakes

Photo: Romulo Yanes
Prep time 20 mins
Bake time 15 mins
Yield Serves: 8

Ingredients

  • 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

Nutrition 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

How to Make It

  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.