Home » Recipes » Strawberry Shortcakes with Maple Syrup and Frozen Yogurt
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup buttermilk
3 tablespoons canola oil
1 tablespoon pure vanilla extract
2 quarts strawberries, hulled and sliced
2 tablespoons pure maple syrup
2 pints vanilla frozen yogurt
Preheat the oven to 450°F. Mix flour, sugar, baking powder, baking soda and salt together in a large bowl. Add buttermilk, oil and vanilla and mix with a fork until just combined. Drop heaping tablespoons of dough onto parchment-lined baking sheets to form 12 shortcakes. Bake until light golden brown and cooked through, 12 to 14 minutes.
In a large bowl, toss berries with maple syrup. Halve warm shortcakes and arrange on plates. Spoon a generous dollop of frozen yogurt onto the bottom of each shortcake. Scatter with strawberries, arrange shortcake tops over strawberries and serve.
Per Serving:270 calories (70 from fat), 7g total fat, 2.5g saturated fat, 10mg cholesterol, 320mg sodium, 46g carbohydrates, (3 g dietary fiber, 23g sugar), 6g protein.
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