Low-calorie strawberry shortcake

Ingredients:

Shortcakes

• 1.5 cups premium flour + extra for work
• 3 tbsp. granulated sugar
• 1.5 tsp baking powder
• 0.5 tsp fine salt
• 3 tablespoons chilled salted butter, cut into small pieces
• 1 tbsp. grated lemon zest
• 1 large egg, lightly beaten
• 0.5 cup + 1 tbsp low-fat sour milk
• 1 tbsp chopped almonds

Filling

• 4 cups strawberries, hulled and chopped
• 2 - 3 tbsp. granulated sugar (depending on the sweetness of the strawberries)
• 2 tsp. grated orange zest + 1 tbsp. l. orange juice
• 1 cup Greek yogurt, 0% or 2% fat, for serving
• Powdered sugar to dust the cake (optional)

Preparation:

1. Preheat oven to 200°C. Line a large baking sheet with parchment paper.

2. Shortcakes

   
   In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Add the butter and work it into the flour mixture with your fingers until it resembles coarse grains.
   
   In a small bowl, combine the lemon zest, egg, and 1/2 cup of sour milk. Add to the flour mixture and gently mix with your hands or a spoon until the dough comes together. Do not overwork. Turn the dough out onto a lightly floured work surface.
3. Dust your hands with flour and carefully form the dough into a circle approximately 18 cm in diameter and 1 cm thick. Cut into 8 equal wedges. Arrange the layers evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of sour milk and sprinkle with almonds. Bake until golden brown, 12-15 minutes.
4. FillingIn a large bowl, combine the strawberries, granulated sugar, orange zest, and juice. Let sit until the sugar dissolves and the mixture becomes syrupy, about 15 minutes.
5. Cut the cake layers in half horizontally. Place the bottom halves of the layers on plates and spread the strawberry mixture and yogurt evenly on top. Cover with the tops. Dust with powdered sugar, if using.