Shortcake Recipes: Strawberry Shortcake 09 by Recipe Cottage

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	Strawberry Shortcake 09

		SERVES 8 1 3/4 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon grated orange peel 3 tablespoons unsalted butter or margarine, cut into pieces 3/4 cup skim milk 2 pints fresh strawberries, sliced 1 tablespoon orange juice 1 tablespoon granulated sugar Vanilla nonfat yogurt and mint leaves for garnish Preheat oven to 450 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 1/2-inch thickness. Using a 2 1/2-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. Note: Use a floured rolling pin to roll out biscuits. For high biscuits, roll dough to 1/2-inch thickness. For thinner, crustier biscuits, roll dough to 1/4-inch thickness.