⅓ c fat free Greek yogurt, regular yogurt, or vegan yogurt
½ c soda water, plus extra
½ c hot water
1 lb strawberries, hulled and sliced (See note)
2 - 4 turbinado or preferred sugar, based on ripeness of strawberries and personal tastes
Whipped cream (regular, light, coconut or other vegan variety)
Instructions
Preheat oven to 425 degrees F and spritz a baking sheet with nonstick spray.
Steep 2 tea bags in the hot ½ c of water, until you've brewed a very strong cup of tea. Discard tea bags.
Combine the flour, baking powder, sugar, and salt by whisking in a bowl. Add the yogurt, stirring until the flour looks crumbly. Add the tea and the soda water, stirring until the dough comes together. You may need to add a splash or two of extra soda water, but you do not want the dough sticky.
Turn out onto a floured surface. Cut the remaining tea bag and sprinkle a portion of the tea onto the dough; fold in half and sprinkle additional tea. Repeat 2 times, until tea is gone. Add more flour as necessary to prevent sticking.
Roll the dough out one last time, to about ⅛ inch thickness. Loosely fold. Using a biscuit cutter or a round glass dipped in flour, cut out biscuits. Roll and fold again, if necessary, until you have 8 - 9 biscuits.
Place the biscuits on the prepared baking sheet. Spritz the tops with nonstick spray and bake for 10 minutes.
Meanwhile, combine the strawberries and sugar. Microwave for one minute, until the strawberries are warm. Let set aside to allow the strawberries to release their juices (I prefer at least 1 hour).
Once the biscuits are cool, remove from the baking sheet and cut in half. Assemble the shortcakes as follows: biscuit half, 1 tbsp. whipped cream, strawberries, top biscuit half, strawberries, 1 tbsp. more whipped cream. Personally, I like to assemble in a bowl and get extra strawberry liquid.
Notes
If you like your shortcakes extra strawberry-y (like me) then double the strawberry mixture. The calorie estimate increases to roughly 195 when you use ⅛th of the double batch. Rolling the dough out and loosely folding will help achieve more rise in the biscuit. Store left over biscuits at room temp and the strawberries in the fridge.