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Mini Strawberry Shortcakes
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Brief Description
This bite-size snacks are a great way to treat yourself to a little decadence and still get a healthy dose of vitamin C and fiber
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Main Ingredient
Strawberries
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Category: Cakes
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Calories per serving: 198 Fat per serving: 8g Saturated fat per serving: 5g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 4g Carbohydrates per serving: 27g Fiber per serving: 2g Cholesterol per serving: 44mg Iron per serving: 1mg Sodium per serving: 160mg Calcium per serving: 117mg
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Posted By: ecarr
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Posted On: Feb 21, 2015
Number of Servings:
Ingredients:
- 12 ounces - strawberries hulled & sliced
- 1/2 teaspoons - grated orange zest
- 2 tablespoons - orange juice
- 3 tablespoons - + 1 tsp. packed light brown sugar
- 1 1/2 cups - (12 oz) whole-milk vanilla yogurt
- 1/2 cups - all-purpose flour
- 1/2 cups - whole wheat flour
- 1 teaspoons - baking powder
- 1/4 teaspoons - baking soda
- 1/8 teaspoons - salt
- 4 tablespoons - chilled, unsalted butter cut into pieces
- 1 - large egg lightly beaten
- 2 teaspoons - coarse sugar, optional
Directions:
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.
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