Strawbberry Shortcake

Ingredients:
1¾ cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp grated orange peel
3 tbsp unsalted butter or margarine, cut into pieces
¾ cup skim milk
For the filling:
2 pints fresh strawberries, sliced
1 tbsp orange juice
1 tbsp granulated sugar
vanilla yogurt and mint leaves for garnish

Directions:

Preheat oven to 450̊ F. Spray a baking sheet with vegetable cooking spray. Set aside.

In a large bowl, sift together the flour, sugar and baking powder. Stir in the orange peel. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk until a soft dough forms.

On a lightly floured surface, roll out dough to a ½ inch thickness. Using a 2½ inch biscuit cutter, cut out biscuits. Gather trimmings, re-roll and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12 to 15 minutes. Place biscuits on a wire rack and cool slightly.

To prepare filling, in a large bowl, combine strawberries, orange juice and sugar. Mix well.

Split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling, garnish with yogurt and mint.

Preparation time: 20 minutes
Baking time: 15 minutes
Serves 8