This healthy strawberry shortcake recipe is perfect for a summer dessert! It works great for a cookout –make the biscuits ahead of time and guests can add the toppings.
Preheat oven to 400 degrees.
In a liquid measuring cup, measure out milk. Add 1 tbsp of lemon juice and set aside for a few minutes. (This gives it a semi-buttermilk quality; it’s normal for it to look like it’s ‘breaking.’)
In a mixing bowl, combine flour, baking powder, and salt. Cut in butter with a knife or pastry cutter until mixture is crumbly.
Add milk/lemon juice to mixing bowl, and stir until just combined. Drop dough onto a baking sheet to make a total of 12 biscuits.
Bake for 10-15 minutes, until shortcake biscuits start to turn golden brown along the edges. Place a shortcake biscuit on a plate and top with sliced strawberries and greek yogurt. (If you want the layered look as shown, slice biscuits in half and stack with strawberries and yogurt - or double up on the biscuit for a richer treat). Enjoy!
Recipe makes 12 shortcake biscuits.
1 serving = 1 shortcake + 3/4 cup sliced berries + 1/3 cup vanilla greek yogurt
Nutrition Facts (approximate per serving):
225 calories, 5 g fat, 3 g sat fat, 226 mg sodium, 35 g carbohydrate, 6 g fiber, 17 g sugar, 10 g protein, Vitamin A: 3%, Vitamin C: 164%, Calcium: 21%, Iron: 9%, Potassium: 10%