Individual Strawberry Shortcakes
|Strawberry mixture||15 Ounce (1 Package)|
|Strawberries||4 Cup (64 tbs), washed, hulled and sliced|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Granulated sugar||1 Tablespoon|
|Baking powder||1 Tablespoon|
|Shortening||1⁄4 Cup (4 tbs) (Crisco Brand)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Plain non-fat yogurt||1 Cup (16 tbs)|
|Brown sugar||3 Tablespoon|
For Strawberry Mixture, combine strawberries and granulated sugar.
Cover and refrigerate.
Heat oven to 450°F.
For Shortcake Biscuits, combine flour, granulated sugar, baking powder and salt in bowl.
Cut in Crisco® with pastry blender (or 2 knives) until mixture forms coarse crumbs.
Stir until dry ingredients are just moistened.
Place on floured surface.
Knead gently with fingertips 8 to 10 times.
Pat or roll into 9-inch circle about 1/2 inch thick.
Cut with 2 1/2 inch round biscuit cutter.
Press dough scraps into ball and flatten again.
Cut out a total of 10 biscuits.
Place on ungreased baking sheet.
Bake 12 minutes or until tops are golden brown.
For Topping, combine yogurt, brown sugar and vanilla.
Stir gently until smooth.
To assemble, split warm or cooled biscuits in half crosswise.
Spoon about 1/4 cup fruit over bottoms of biscuits.
Spoon yogurt sauce over tops.
Add another spoonful of fruit or top with strawberry fans, if desired.