strawberry shortcake

Directions:

1. To prepare shortcakes: Preheat oven to 400°F. Whisk all-purpose flour, pastry flour, sugar, baking powder and salt together in a medium bowl. Stir in 1/2 cup yogurt and milk, using a flexible spatula to incorporate the milk into the flour mixture until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently bring it together with your hands until it holds together and there are no more floury bits. Pat into a 3/4-inch-thick rectangle; cut evenly into 6 rectangles (about 2-by-1 1/2 inches each). Transfer the rectangles to a parchment-paper-lined baking sheet. Lightly brush with milk.
2. Bake until golden brown, 15 to 17 minutes. Transfer to a wire rack to cool slightly, about 20 minutes.
3. 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.
4. To prepare honey yogurt: Whisk yogurt, honey and vanilla together in a small bowl until very smooth and creamy.
5. 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. Top each with the top half of the shortcake. Serve immediately.