Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
2
Ingredients
Directions
Combine strawberries and 2 tablespoons sugar in a bowl; cover the bowl with plastic wrap and refrigerate until ready to use.
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
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.
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.
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.
Nutrition Facts (per serving)
| 738 | Calories |
| 34g | Fat |
| 99g | Carbs |
| 13g | Protein |
