Ingredients
- 3/4 cups Self-rising flour plus more for dusting
- 1/3 cup Vanilla Greek yogurt plus more for serving about 1/4 cup per portion
- 2 TBSP Water
- 1 cup Strawberries sliced
- 1/4 cup Apple juice
- 1 TBSP Honey sub maple syrup or agave syrup as desired
- 1/4 tsp Vanilla extract
Milk
- 16 oz Milk cold
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Combine the flour, yogurt and water in a medium bowl and stir with a rubber spatula until a shaggy dough forms. Turn out the dough onto a lightly floured work surface. Lightly flour the dough and pat it down until it is about 1/2 inch thick. Using a spatula or bench scraper, fold the dough in half like a book. Pat it into rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut each half into four 2 1/2-inch squares, flouring the knife after each cut. Evenly space the biscuits on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden, about 25 minutes.
- Meanwhile, combine the strawberries, apple juice, honey and vanilla in a medium saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cover the pan. Cook until the strawberries are softened, about 5 minutes. Uncover the pan and break up the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered and stirring frequently, until the foam subsides and the mixture has thickened, about 10 minutes.
- To serve, cut each biscuit in half, spoon in some yogurt and top with the strawberry mixture.
- Serve shortcakes with milk.
Nutrition
Calories: 482kcal | Carbohydrates: 75g | Protein: 24g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 124mg | Potassium: 535mg | Fiber: 3g | Sugar: 35g | Vitamin A: 453IU | Vitamin C: 43mg | Calcium: 415mg | Iron: 1mg
Strawberry Shortcake
Ingredients
- 3/4 cups Self-rising flour plus more for dusting
- 1/3 cup Vanilla Greek yogurt plus more for serving about 1/4 cup per portion
- 2 TBSP Water
- 1 cup Strawberries sliced
- 1/4 cup Apple juice
- 1 TBSP Honey sub maple syrup or agave syrup as desired
- 1/4 tsp Vanilla extract
Milk
- 16 oz Milk cold
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Combine the flour, yogurt and water in a medium bowl and stir with a rubber spatula until a shaggy dough forms. Turn out the dough onto a lightly floured work surface. Lightly flour the dough and pat it down until it is about 1/2 inch thick. Using a spatula or bench scraper, fold the dough in half like a book. Pat it into rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut each half into four 2 1/2-inch squares, flouring the knife after each cut. Evenly space the biscuits on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden, about 25 minutes.
- Meanwhile, combine the strawberries, apple juice, honey and vanilla in a medium saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cover the pan. Cook until the strawberries are softened, about 5 minutes. Uncover the pan and break up the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered and stirring frequently, until the foam subsides and the mixture has thickened, about 10 minutes.
- To serve, cut each biscuit in half, spoon in some yogurt and top with the strawberry mixture.
- Serve shortcakes with milk.
Nutrition
Calories: 482kcalCarbohydrates: 75gProtein: 24gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 124mgPotassium: 535mgFiber: 3gSugar: 35gVitamin A: 453IUVitamin C: 43mgCalcium: 415mgIron: 1mg
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