Mini Gluten Free Strawberry Shortcake
12 oz Strawberries, hulled and sliced
1/2 tsp lemon zest
2 Tbsp Lemon juice
3 Tbsp plus 1 tsp packed light brown sugar
1 1/2 cups (12 oz) whole milk Greek yogurt
2 tsp vanilla
1 cup gluten free flour
1 tsp aluminum free baking powder
1/4 tsp baking soda
1/8 tsp salt
4 Tbsp chilled organic unsalted butter, cut into pieces.
1 large egg, lightly beaten
2 tsp coarse sugar (optional)
1. Place rack in center of oven and preheat oven to 425 degrees F. Line baking sheet with parchment. In a medium bowl, toss strawberries, lemon zest, lemon juice and 1 tsp brown sugar. In a small bowl, mix 1 cup of yogurt with vanilla and 1 Tbsp brown sugar. Cover and refrigerate.
2. In a food processor, pulse flour, remaining 2 Tbsp brown sugar, baking powder, baking soda and salt. Add butter and pulse until mixture looks like sand. Add remaining 1/2 cup yogurt and pulse just until dough forms. Transfer dough to a lightly floured surface and form into flat disk about 6 inches by 1/2 inch. Using a floured 2 inch round biscuit cutter, cut out 4 rounds; press scraps together and form 4 more. Arrange rounds about 1 1/2 inches apart on prepared baking sheet. Brush tops with egg; sprinkle with course sugar, if desired.
Bake until golden brown on top, about 15 minutes. Let biscuits cool on a wire rack for 5 minutes. Halve biscuits horizontally; top with sweetened yogurt, strawberry mixture and biscuit tops.
Options: you can add “faux” Nutella to the yogurt mixture for a chocolate twist.