1 Picture
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 teaspoons sugar
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 cup low-fat milk
- 1/4 cup low-fat plain Greek yogurt
- 1 teaspoon grated lemon zest
- 1 pound strawberries, hulled and quartered
Details
Servings 4
Adapted from hostessblog.com
Preparation
Step 1
1. PREHEAT THE OVEN to 425ºF. Line a baking sheet with parchment paper.
2. COMBINE THE FLOUR, baking powder, salt and 1 teaspoon sugar in a large bowl. Using a pastry blender or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Add milk and stir just until the mixture forms a shaggy dough.
3. DIVIDE THE DOUGH into 4 pieces in the bowl and drop onto the prepared pan. Bake until golden brown, about 15 minutes.
4. MEANWHILE, combine the yogurt, lemon zest, and 1 teaspoon sugar. In another bowl, combine the strawberries and remaining teaspoon of sugar.
5. LET THE SHORTCAKES cool 5 minutes on a wire rack. Split each and sandwich with yogurt and strawberries.
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