Fresh Strawberry Lemon Shortcake

Ingredients

• 1.5 cups sliced fresh strawberries
• 2 tablespoons white sugar
• 1 cup all-purpose flour
• 0.75 teaspoon baking powder
• 0.125 teaspoon salt
• 2 tablespoons butter
• 3 tablespoons 2% milk
• 1 egg yolk, beaten
• 0.75 teaspoon lemon zest
• 0.25 cup nonfat plain yogurt
• 0.25 cup reduced-fat sour cream
• 1 tablespoon agave nectar
• 1/3 cup heavy whipping cream
• 1 teaspoon white sugar

Steps

1. Combine strawberries and 2 tablespoons sugar in a bowl; cover the bowl with plastic wrap and refrigerate until ready to use.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. Combine flour, remaining 2 tablespoons sugar, baking powder, and salt in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and ¾ teaspoon lemon zest together in a separate bowl; stir into flour mixture until a dough forms.
4. Turn dough out onto a lightly floured surface; knead 10 turns. Divide dough in half. Pat or roll each half into a ¾-inch thick round; transfer to a baking sheet.
5. Bake in the preheated oven until golden brown, 8 to 10 minutes. Transfer to a wire rack to cool, 15 minutes. Split shortcakes in half horizontally.
6. Combine yogurt, sour cream, agave nectar, and remaining ½ teaspoon lemon zest in a bowl; set aside. Beat cream and 1 teaspoon sugar together in a separate bowl until stiff peaks form.
7. Arrange shortcake bottoms on dessert plates; divide yogurt mixture between bottoms. Top each with ¼ each strawberries and whipped cream. Place cake tops on whipped cream; top each with remaining ¼ each strawberries and whipped cream.