2 tablespoons unsweetened cocoa powder
1/4 teaspoon ground nutmeg
3/4 cup low-fat vanilla yogurt
3 tablespoons honey
2 tablespoons vegetable oil
2 cups sliced strawberries
1 tablespoon sugar
1-1/2 cups sweetened whipped cream or nondairy whipped topping
Preheat oven to 425 degrees. 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 about 15 minutes or until a toothpick inserted in centers comes out clean. 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.
Make 6 shortcakes.