Mini Strawberry Shortcakes

Health Staff
Updated
These 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.

Ingredients

  • 12 strawberries, hulled and sliced

  • 1/2 grated orange zest

  • 2 orange juice

  • 3 plus 1 tsp. packed light brown sugar

  • 1 1/2 (12 oz.) whole-milk vanilla yogurt

  • 1/2 all-purpose flour

  • 1/2 whole-wheat flour

  • 1 baking powder

  • 1/4 baking soda

  • 1/8 salt

  • 4 chilled unsalted butter, cut into pieces

  • 1 large egg, lightly beaten

  • 2 coarse sugar, optional

Directions

  1. 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.

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.

Directions

  1. 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.

Yields: Serves: 8

Prep Time time: 20 minutes

Total Time time: 15 minutes