Ingredients
2 cups baking mix
2 Tbsp unsweetened cocoa powder
1/4 tsp ground nutmeg
3/4 cup low-fat vanilla yogurt
3 Tbsp honey
2 Tbsp vegetable oil
2 cups sliced strawberries
1 Tbsp sugar
1 1/2 cups whipped cream
Preparation
Preheat oven to 425 degrees. Combine baking mix, cocoa and nutmeg in a medium bowl; mix well. Add yogurt, honey and oil, stirring until a soft dough forms.
Drop dough by large spoonfuls onto an ungreased baking sheet, 1 inch apart, forming 6 shortcakes. Bake shortcakes until a toothpick inserted in centers comes out clean, about 15 minutes. Place baking sheet on a wire rack and cool for 20 minutes.
Combine strawberries and sugar in a small bowl. Slice each cooled shortcake in half horizontally; place bottom halves on individual plates. Divide whipped cream and strawberries among shortcake bottoms. Top with remaining shortcake halves. Serve immediately.
