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1
Slice strawberries, add all berries to a mixing bowl.
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2
Stir in lemon juice and two tablespoons granulated sugar. Mix well. Cover and refrigerate for half an hour, stirring occassionally.
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3
Preheat oven to 400 degrees.
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4
Add flour, granulated sugar, baking powder, baking soda and salt to a large mixing bowl. Stir well.
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5
Rub in butter until mixture looks like bread crumbs.
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6
Stir in beaten egg.
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7
Stir in 1/2 cup sliced strawberries.
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8
Fold in yogurt to form a wet dough.
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9
Turn dough out onto a floured surface. With floured hands, shape the dough into a 1/2 inch high round. Using a 3 inch biscuit cutter, cut out eight shortbreads.
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10
Stir lemon zest into turbinado sugar in a small bowl. Sprinkle lemon sugar on the top of the shortbreads.
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11
Place shortbreads on a greased baking sheet. Bake for 20 minutes in a preheated 400 degree oven. The shortcakes are ready when a wooden toothpick inserted into the center of the shortcakes comes out clean. Remove from oven and let shortcakes cool on a wire tray for about an hour. If they will not be eaten right away, store the shortcakes in an airtight container.
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12
To serve, cut the shortcakes in half horizontally. Place the bottom halves of the cakes on a platter or individual plates. Spoon berries and then cream on each shortcake. Place the top half of the shortcakes on each one. Serve immediately.
