Strawberry Tangerine Shortcakes

  One of my favorite fruits is tangerines or clementines, but whenever I buy a whole bag of them, I eat a few and then don't know what to do with the rest.  One day I happened to also have some fresh strawberries, and suddenly inspiration struck! Here's a quick recipe for mini strawberry tangerine shortcakes with vanilla greek yogurt.

INGREDIENTS:
6 seedless tangerines
1 box of strawberries
2 cups vanilla or honey vanilla greek yogurt
1/2 cup +1 tablespoon sugar
1 cup flour
1 1/2 teaspoons baking powder
1 stick of butter
1/3 cup milk
pinch of salt

DIRECTIONS:
1. Wash and slice the strawberries and peel and separate the tangerine sections. Put fruit in a bowl and toss with a tablespoon of sugar. Preheat oven to 375.
2. In another bowl, mix sugar, flour, baking powder, and salt.
3. Use a pastry cutter or two butter knives to incorporate the cold butter until the mixture looks crumbly.
4. Add the milk and work the mixture into a dough with your hands. It will still be a bit crumbly, no need to overwork it.
5. Form biscuit shapes in the palm of your hand. You should get about 8.
6. Bake on a greased cookie sheet for 20-25 minutes. The resulting "shortcake" is actually something between a biscuit and a big sugar cookie. They're crispy on the outside and cake-like in the middle.
7. Plate them by putting a dollop of yogurt on top of the cookie and scattering the fruit on top. You could add another cookie and make it a double-decker. The yogurt takes the place of whipped cream in this recipe, making it almost guilt-free and even more delicious!