We have a crop of strawberries popping up all over the countryside, and we can pick our own or buy baskets all ready picked berries, when my children were younger they ate more than they picked so we had to keep a watch over them, or else put up with sore tummies all evening.
1SHORTCAKES...Preheat oven to 425F..Line a baking sheet with parchment paper or butter lightly. In bowl whisk flour, baking powder, baking soda..In another bowl whisk together yogurt, cream and butter,,pour into dry ingredients,stir with fork until firm and evenly moistenend dough forms.
2Drop 6 mounds of dough by large spoonfuls onto prepared pans at least 2 inches apart...bake for about 15 minutes or until golden brown and firm to the touch.Transfer to wire rack to cool.
3FILLING..In a chilled bowl whip cream until soft peaks form add lemon zest and beat for another minute or two add 2 tbsp of sugar , fold in the yogurt,,Can be covered and refrigerated for up to 1 day.
4To assemble cut the shortcake in half stir in the remaining sugar with the berries...spoon cream onto cakes and top with sliced strawberries and cover with other half of shortcake. yummo