Using limited butter, low-fat buttermilk to make wedges for your base, and topping the dessert with low-fat Greek yogurt, keeps this strawberry shortcake lighter than usual.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3mOv5FMWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Light Strawberry ShortcakeRecipe courtesy of Food Network KitchenTotal: 1 hr 20 minActive: 20 minYield: 8 servingsLevel: EasyIngredientsShortcakes:1 1/2 cups all-purpose flour, plus more for dusting3 tablespoons granulated sugar1 1/2 teaspoons baking powder1/2 teaspoon fine salt3 tablespoons cold salted butter, cut into small pieces1 tablespoon grated lemon zest1 large egg, slightly beaten1/2 cup plus 1 tablespoon low-fat buttermilk1 tablespoon sliced almondsFilling:4 cups strawberries, hulled and sliced2 to 3 tablespoons granulated sugar (depending on the ripeness of the berries)2 teaspoons grated orange zest plus 1 tablespoon orange juice1 cup 0 percent or 2 percent fat Greek yogurt, for servingConfectioners' sugar, for dusting, optionalDirections For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.Copyright 2009 Television Food Network, G.P. All rights reservedSubscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkLighter Strawberry Shortcake | Food Networkhttps://youtu.be/3962UYYpzI4