These light and fresh strawberry shortcakes lean on nonfat Greek-style yogurt instead of butter or cream in the shortcakes.

Whisk all-purpose flour, pastry flour, sugar, baking powder and salt together in a medium bowl.

Pat into a 3/4-inch-thick rectangle; cut evenly into 6 rectangles (about 2-by-1 1/2 inches each).

Strawberry shortcakes placed on a white marble serving board

Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Transfer the rectangles to a parchment-paper-lined baking sheet.

Lightly brush with milk.

Bake until golden brown, 15 to 17 minutes.

The biscuit dough for the strawberry shortcake recipe flattened out on a white marble counter

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Transfer to a wire rack to cool slightly, about 20 minutes.

Meanwhile, prepare strawberries:Stir sliced strawberries, sugar and lemon zest together in a medium bowl.

Let stand at room temperature, stirring occasionally, until the berries release their juices, about 20 minutes.

Six baked biscuits on a cooling rack

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

To serve, slice the cooled shortcakes in half.

Spread 2 tablespoons honey yogurt on the bottom half of each shortcake.

Top each with 3 tablespoons strawberries and drizzle evenly with accumulated juices.

Sliced strawberries tossed in sugar and lemon zest

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Top each with the top half of the shortcake.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Whipped cream in a clear bowl

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Biscuits on a cooling rack, sliced up and topped with whipped cream and sliced strawberries for the strawberry shortcake recipe

Photographer: Jen Causey, Food Stylist: Ruth Blackburn