1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper (you must use parchment paper for this recipe).

2. In a large mixing bowl, combine the flour, baking powder, salt and 2 1/2 teaspoons sugar. Using a pastry blender or your fingers, gently mix in the butter until you have pea-sized pieces. Add the milk and vanilla. Stir until the mixture forms a messy, shaggy kind of dough.

3. Divide the dough into 4 round pieces and lay on prepared pan. Bake until light to golden brown. About 15 minutes.

4. While shortcakes are in the oven, combine the yogurt with the honey and set aside. In a medium bowl sprinkle the remaining 1/2 teaspoon sugar over the sliced strawberries and mix gently. Fold in the blueberries and gently mix again.

5. When the shortcakes come out of the oven let them cool about 5 minutes on a wire rack. Now, split each in half. Let cool a few more minutes. Place the bottom and top on a plate. Dollop yogurt over each bottom half and then add the strawberry and blueberry mixture.  If you want you can sprinkle the lemon zest and then sandwich with the top half. Enjoy!