Ingredients:

  • 2 lbs fresh strawberries, hulled and quartered
  • 1 tbsp fresh lemon juice
  • 3 tbsp pure maple syrup
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp fine sea salt
  • 6 tbsp unsalted butter, chilled and cubed
  • 1/2 cup plain Greek yogurt
  • 1/3 cup skim milk
  • 1 tbsp honey
  • 1 cup heavy whipping cream, chilled
  • 1 tsp vanilla extract

Instructions:

  1. In a glass bowl, combine the quartered strawberries, 2 tbsp of maple syrup, and lemon juice. Toss gently and let sit at room temperature for at least 30 minutes to macerate.
  2. Preheat your oven to 425°F (218°C).
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. Use a pastry cutter or forks to work the chilled, cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized lumps.
  5. Stir in the Greek yogurt, milk, and honey until a shaggy dough forms; do not overmix.
  6. Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 4 equal wedges.
  7. Place wedges on a parchment-lined baking sheet and bake for 20 minutes or until golden brown.
  8. While biscuits bake, beat heavy whipping cream with vanilla extract and the remaining 1 tbsp of maple syrup until stiff peaks form.
  9. Split the warm shortcakes in half, fill with macerated strawberries and their syrup, and top with a dollop of whipped cream.