Mini Strawberry Shortcakes

• 12 ounces strawberries, hulled and sliced
• 1/2 teaspoon grated orange zest
• 2 tablespoons orange juice
• 3 tablespoons plus 1 tsp. packed light brown sugar
• 1 1/2 cups (12 oz.) whole-milk vanilla yogurt
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons chilled unsalted butter, cut into pieces
• 1 large egg, lightly beaten
• 2 teaspoons coarse sugar, optional

1. Place a rack in center of oven and preheat to 425u0b0F. Line a baking sheet with parchment. In a medium bowl, toss strawberries, orange zest and juice and 1 tsp. brown sugar. In a small bowl, mix 1 cup yogurt with 1 Tbsp. brown sugar. Cover and refrigerate.
2. In a food processor, pulse both flours, remaining 2 Tbsp. brown sugar, baking powder, baking soda and salt. Add butter and pulse until mixture resembles sand. Add remaining 1/2 cup yogurt and pulse just until dough forms. Transfer dough to a lightly floured surface and form into a 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 coarse sugar, if desired.
3. Bake until golden brown on top, about 15 minutes. Let biscuits cool on a wire rack for 5 minutes. Halve biscuits horizontally; top with reserved sweetened yogurt, strawberry mixture and biscuit tops. Serve immediately.

strawberries, orange zest, orange juice, brown sugar, vanilla yogurt, allpurpose, flour, baking powder, baking soda, salt, butter, egg, coarse sugar

Taken from www.myrecipes.com/recipe/mini-strawberry-shortcakes (may not work)