Ingredients

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

Instructions

1. 1 Combine strawberries and 2 tablespoons sugar in a bowl; cover the bowl with plastic wrap and refrigerate until ready to use.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 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. 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. 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. 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. 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.

Nutrition per serving