Nutrition per serving may change if servings are adjusted.
2 pints fresh strawberries, hulled
½ cup sugar
1 cup nonfat vanilla yogurt
½ cup nonfat sour cream
¾ cup buttermilk
1 tablespoon canola oil
1 cup all-purpose white flour
1 cup unsifted cake flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ tablespoons cold butter, cut into small pieces
1 tablespoon low-fat milk, for brushing
1 tablespoon sugar, for sprinkling
To make filling: If strawberries are large, slice them. Put the strawberries in a bowl, sprinkle with ½ cup sugar and refrigerate while you bake shortcakes.
Blend yogurt and sour cream in a small bowl; set aside in the refrigerator.
To make shortcakes: Preheat oven to 425°F. Coat a baking sheet with cooking spray; set aside.
Combine buttermilk and oil and set aside. Whisk flours, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the reserved buttermilk/oil mixture, stirring with a fork just until combined.
Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even ¾-inch thickness. Use a 2½-inch round or star cookie cutter to cut out 8 shortcakes. Transfer them to the prepared baking sheet. Brush the tops with milk and sprinkle with sugar.
To bake & assemble shortcakes: Bake the shortcakes until golden, 12 to 16 minutes. Transfer to a wire rack and let cool slightly.
Split the shortcakes with a serrated knife. Set the bottoms on dessert plates, spread with some of the yogurt cream, spoon on the strawberries and juices and crown with the shortcake lids. Top with a dollop of yogurt cream and serve.