1. Heat oven to 425 degrees. In a large bowl, whisk together flour, oats, 2 tablespoons sugar, baking powder, thyme, baking soda, and salt. Using your fingers, blend in butter until the mixture resembles coarse cornmeal. Add 1 1/2 cups yogurt and mix until combined. Let rest 5 minutes. 2. Using a greased 1/2 cup measure, scoop 6 shortcakes onto a parchment-lined baking sheet, spacing them about 3 inches apart. Sprinkle tops with remaining 2 teaspoons sugar and bake until golden brown, about 20 minutes. Transfer to a wire rack and let cool completely.

2. Using a greased 1/2 cup measure, scoop 6 shortcakes onto a parchment-lined baking sheet, spacing them about 3 inches apart. Sprinkle tops with remaining 2 teaspoons sugar and bake until golden brown, about 20 minutes. Transfer to a wire rack and let cool completely.

3. In a medium bowl, toss together strawberries, honey, tarragon, and lemon zest until well coated.

4. In a medium bowl, beat heavy cream with an electric mixer on medium speed until soft peaks form, about 3 minutes. Fold in remaining 1/2 cup yogurt until combined.

5. To serve, split shortcakes and divide among 6 plates. Divide strawberries over bottom halves and top each evenly with cream and remaining shortcake halves.

Source: Hannaford fresh Magazine, July - August, 2017