Peach & Strawberry Shortcakes

Today's recipe is courtesy of Louisville’s own Catherine McCord of weelicious.

(Makes 8 Shortcakes)
2 Cups All Purpose Flour
2 Tsp Baking Powder
3 Tbsp Sugar
1/2 Tsp Salt
1/4 Cup Unsalted Butter, cold and cubed
3/4 Cup Milk
1 Peach, pitted and diced
1 Cup Strawberries, stemmed and quartered
1/2 Cup Plain Greek Yogurt
1 Tsp Vanilla Extract
1 Tbsp Honey

1. Preheat oven to 400 F.
2. Place the first 4 ingredients into a food processor and combine.
3. Add the cold butter and pulse until mixture resembles coarse meal.
4. Place the mixture in a bowl, make a well in the center and pour in the milk. With a fork, slowly stir until the ingredients are just combined.
5. Place dough on a lightly floured surface and knead about 5 times.
6. Pat the dough out into a rectangle and cut out about eight 3-inch rounds using a circular cookie cutter or the rim of a glass .*
7. Place the rounds on a sheet pan, bake for 17 -19 minutes and set aside to cool.
8. In a separate bowl, combine the peaches and strawberries.
9. In another bowl, mix the yogurt, vanilla and honey.
10. Cut shortcake in half through the middle, place a large spoonful of fruit mixture in the center, a heaping of yogurt honey sauce and top with the remaining shortcake half.
11. Continue making the shortcakes and serve.

*Option: you can brush the tops lightly with milk and sprinkle some sugar on the rounds before baking if you desire for extra sweetness.