Preheat oven to 425F. Combine baking mix, cocoa and nutmeg in a medium bowl; mix well. Add yogurt, honey and oil, stirring until a soft dough forms. Drop dough by large spoonfuls onto an ungreased baking sheet, 1 inch apart, forming 6 shortcakes. Bake shortcakes until a toothpick inserted in center comes out clean, about 15 minutes. Place baking sheet on a wire rack and cool for 20 minutes. Combine strawberries and sugar in a small bowl. Slice each cooled shortcake in half horizontally; place bottom halves on individual plates. Divide whipped cream and strawberries among shortcake bottoms. Top with remaining shortcake halves. Serve immediately.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 237 (70%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 83mg||26 %|
|Sodium 20519mg||708 %|
|Potassium 265.2mg||7 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 22.3g|
|Protein 3.7g||5 %|
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Calories per serving: 338
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