These chocolate strawberry shortcakes are lightly sweet and use Greek yogurt to stay moist! They’re a lighter, healthier take on a shortcake that is, most importantly, truly delicious.
For the chocolate shortcakes
Preheat the oven to 375F.
In a medium bowl, combine the all-purpose flour, baking powder, sugar, and salt.
Slice the butter into thin pieces and cut it into the flour mixture using a pastry cutter or fork until it is well integrated and crumbly. Stir in the Greek yogurt and vanilla extract until a sticky dough forms and the flour is integrated.
Grease a muffin tin and place an even amount of the dough into 8 muffin cups. Sprinkle the tops of the cakes with extra turbinado sugar. Bake for 18 to 20 minutes until a toothpick comes out clean. Remove to a wire rack to cool for 15 minutes.
While the cakes bake, wash 2 cups strawberries, and slice them into a medium bowl. Stir in the sugar and a few grates of orange zest (taste and adjust as necessary). Let stand 15 minutes, stirring occasionally.
Make the whipped cream.
When ready to serve, cut the cakes in half. Spoon over strawberries, add whipped cream, and top with the remaining half. (If desired, add chocolate syrup or chips.)