1 egg, plus one lightly beaten egg white (for brushing the shortcakes)
½ cup + 2 tablespoons fat free buttermilk
2 heaping cups of vanilla frozen yogurt
4 ounces fresh strawberries, hulled and halved
1 - 1/12 cups milk
whipped cream
Instructions
Pre-heat the oven to 425.
In a large bowl whisk together the flour, 3 tablespoons of sugar, baking powder, and salt.
Using a grater, grate the cold butter into the bowl and then mix with your fingers until coarse crumbles form.
In a small dish (I like to use my liquid measuring cup), lightly beat together the egg and the buttermilk. Add it to the bowl and stir/fold with a sturdy spatula until just combined (Careful not to overwork the dough! That will make your shortcakes tough instead of tender.).
Turn the dough out onto a floured surface and gently knead it into a ball. Pat the ball out to about ¾" thick. Cut the dough using a small biscuit cutter (OR whatever you have handy). The size is really your preference but larger will change the bake time. I cut mine into about 1½" circles. Place your shortcake cut-outs onto an ungreased baking sheet about an inch apart (just crowd 'em on there- they don't spread out much).
Brush the tops of the shortcakes with the beaten egg white and then sprinkle with sugar.
Bake for 7 minutes (more for larger shortcakes), remove from the baking sheet, and let them cool completely (I ended up with about 28 little shortcakes).
To make the milkshakes, add 2 cups of the frozen yogurt to the blender. Toss in the strawberries and 1 cup of the milk. Blend until combined. Add 3 of the shortcakes (3 if you went small) and a little more of the milk if needed.
Blend.
Top with the whipped cream and additional shortcake crumbles if desired.
Recipe by Sugar Dish Me at https://www.sugardishme.com/strawberry-shortcake-milkshakes/