Mini Strawberry Shortcakes

1 hour

Shortcake Ingredients:

2 cups all-purpose flour, plus more for work surface

¼ cup granulated sugar, plus more for dusting on top of shortcakes

1 tablespoon baking powder

1 teaspoon salt

¼ cup unsalted butter, cut into small cubes

2/3 cup FAGE Total 0%, 2%, or 5%

¼ cup whole milk

2 teaspoons vanilla extract


Strawberry Filling Ingredients:

1-quart strawberries, hulled and sliced

1 tablespoon agave or maple syrup

Mint for garnish


Sweet Yogurt Ingredients:

1 cup FAGE Total 0%, 2%, or 5%

2 tablespoons agave or maple syrup

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
  2. In a medium bowl, combine flour, sugar, baking powder, and salt. Add butter and quickly mix in with a fork or your hands until crumbs start forming.
  3. Add Greek yogurt, milk, and vanilla extract. Mix until just combined. Do not overmix.
  4. Using a small ice cream scoop, drop the dough mixture onto the baking sheet. Sprinkle extra sugar on top.
  5. Bake for 15-20 minutes or until golden brown.
  6. In a medium bowl, mix strawberries and agave. Set aside.
  7. In another bowl, mix yogurt and agave. Set aside.
  8. Cool biscuits for 10 minutes before slicing in half.
  9. Spoon a generous amount of strawberry filling and top with sweet yogurt. Serve immediately.
Back to top