A classic biscuit-style strawberry shortcake with a yogurt honey twist to the whipped cream.

Makes 6 servings

Ingredients:

Strawberries and Biscuits

• 2 pkg (16 oz.) strawberries, tops removed and sliced
• 1/4 cup sugar
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted cold butter
• 3/4 cup whole milk

Yogurt Whipped Cream

• 1 cup Greek yogurt
• 1 cup heavy cream
• ¼ cup honey
• ½ tsp vanilla

Directions:

1. Stir strawberries and sugar together in a large bowl.  Set aside. 
2. Preheat oven to 425 °F. Line a cookie sheet with parchment paper. Set aside.
3. Combine flour, baking powder, sugar, and salt in a large bowl.
4. Cut butter into flour mixture using a butter knife, then gently mix with fingers to resemble coarse crumbs. 
5. Add milk.  Mix with a fork until combine.  Don’t over-work the dough.
6. Transfer biscuit dough to a well-floured surface or leave in the bowl.  Use hands to gently work the dough together. If the dough is too sticky, add a little more flour.  
7. Dough should be soft, but not sticky, fold dough in half and gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeat 5-6 times. 
8. Divide the dough into 6 balls.  Use your hands (not a rolling pin) to flatten the dough one-inch thick.  
9. Using a 2 ¾-inch round biscuit cutter, make one cut for each flattened ball. Drop the biscuit onto your prepared baking sheet of parchment paper.
10. Bake for 12 minutes or until the tops begin to turn golden brown.
11. Make the Yogurt Whipped Cream using a hand mixer or stand mixer. Beat the yogurt, heavy cream, honey and vanilla on medium-high speed until soft peaks form, about 3 minutes.
12. To assemble: slice the biscuits, fill with strawberries, and top with yogurt whipped cream. Serve.

Tip: Yogurt Whipped Cream can be made the day before. Keep refrigerated.