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1
To make the filling, mix all the filling ingredients in a bowl and let macerate at room temperature for about 1 hour, or overnight in the refrigerator.
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2
Preheat the oven to 375F.
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3
Line 2 baking sheets with parchment paper.
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4
To make the shortcakes, sift the flour, baking powder, baking soda, and salt together into a large bowl.
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5
Cut the butter into the flour using a pastry blender or 2 forks until the mixture resembles a coarse meal.
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6
In a small bowl, mix together the yogurt, water, agave nectar, and vanilla extract until smooth.
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7
Pour the liquid ingredients into the flour mixture and gently combine with your hands or a wooden spoon to form a rough dough.
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8
Place the dough on a lightly floured work surface and knead 5 to 10 times.
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9
Do not overprocess the dough or it will be tough.
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10
Pat the dough into a rectangle 3/4-inch thick.
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11
Using a 3-inch round cookie cutter, cut the dough into biscuits, carefully removing the cutter without twisting (lest the biscuits wont rise as high).
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12
Gently press the scraps together to form extra biscuits.
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13
Do not knead the dough or the biscuits will not rise.
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14
Place the cut biscuits on the prepared baking sheets and bake for 20 minutes, or until golden.
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15
Let cool on cooling racks.
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16
To serve, split each shortcake in half horizontally.
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17
Generously spoon some strawberry mixture over the bottom half of the biscuit, letting the juices soak in.
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18
Top with a dollop of whipped cream and the top half of the biscuit.
