Reduced-Fat Strawberry Shortcake
2 c. all purpose flour
2 T. sugar
1 T. baking powder
1/2 tsp. salt
6 T. fat free Greek yogurt
1/2 c. skim milk
4 T. unsalted butter, melted and slightly cooled
6 cups strawberries (2 cups hulled plus 4 cups hulled halved and sliced.)
3 T. Sugar
1/2 c. heavy cream
1/4 c. sugar
1 teaspoon vanilla
1/2 c. fat free Greek yogurt
Crush 2 cups hulled strawberries in a large bowl with potato masher.Stir in four cups sliced berries and sugar and let set at room temperature until sugar has dissolved and berries are juicy, about 30 minutes.
Preheat oven to 400 degrees. Place rack in middle of oven. Line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, and salt in small bowl. Whisk yogurt, milk, and butter in a large bowl until small clumps remain. Stir in flour mixture until well combined. Turn dough out on a floured surface and knead until smooth, 8 to 10 times.
Pat dough into an 8 inch circle about 1/2 inch thick. Using a 3 inch biscuit cutter dipped in flour, cut out shortcakes and transfer to a prepared baking sheet. Gently pat dough scraps into 1/2 inch circle and cut out additional shortcakes. Bake until golden brown, about 12 to 15 minutes. Cool cakes about 10 minutes.
With electric mixer on medium speed, beat cream, sugar, and vanilla until stiff peaks form, about 2 minutes. Gently fold in yogurt. Keep chilled until ready to use.
Assemble: Halve shortcakes and evenly divide berry mixture among shortcake bottoms. Replace tops and add a few more berries and a dallop of whipped cream.