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1
Prepare shortcakes: Preheat oven to 425 degrees.
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2
Spray a large cookie sheet with nonstick cooking spray.
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3
Place oats in a blender and blend until they are finely ground.
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4
In a large bowl, with a wire whisk, combine ground oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and baking soda until blended.
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5
Break up lumps of brown sugar with fingers if necessary.
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6
In a small bowl, with wire whisk, mix buttermilk, oil and egg until well blended.
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7
Add buttermilk mixture to oat mixture and stir just until blended.
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8
Spoon dough by 1/4 cups onto prepared cookie sheets, 3 inches apart, making 8 mounds.
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9
Bake 12-14 minutes or until firm when pressed.
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10
Transfer shortcakes to a wire rack to cool.
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11
Meanwhile prepare berries: In a medium bowl, combine berries, granulated sugar, and lime juice.
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12
Set berries aside.
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13
Prepare filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioner's sugar, and 1/2 cup yogurt.
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14
With rubber spatula, gently fold in lime peel and remaining yogurt.
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15
To serve, split Shortcakes in half.
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16
Place bottom half of a shortcake on each of 8 dessert plates.
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17
Top with filling and berries.
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18
Replace shortcake tops.
