INGREDIENTS
STRAWBERRY FILLING
4 cups fresh strawberries, sliced
1 to 2 tablespoons granulated sugar

SHORTCAKES
1-3/4 cups all-purpose flour
2 tablespoons plus 2 teaspoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup fat-free (skim) milk
1/4 cup vegetable oil

TOPPING
1 cup vanilla yogurt
3 tablespoons packed light brown sugar
Fresh mint leaves

PREPARATION:

STRAWBERRY FILLING

Combine strawberries and granulated sugar in medium bowl. Refrigerate until ready to use.

SHORTCAKES

• Preheat oven to 425°F.
• Combine flour, granulated sugar, baking powder and salt in medium bowl. Combine milk and oil in small bowl; add to flour mixture. Stir with fork until mixture forms dough.
• Turn dough out onto floured work surface. Quickly shape into 1/2-inch-thick disk. Cut 8 dough circles with floured 2-1/2-inch cookie cutter. Piece together dough scraps, as necessary, to complete circles.
• Place biscuits on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Remove pan from oven; cool completely on wire rack.

TOPPING

• Combine yogurt and brown sugar in medium bowl. Stir until smooth.
• Split biscuit in half horizontally. Place about 1/4 cup strawberry filling on bottom layer of each biscuit. Cover with biscuit top.
• Drizzle topping over shortcakes. Garnish with any remaining strawberries and mint leaves.

Source: how stuff works