1. Prepare the strawberries. Place sliced berries in a medium bowl and sprinkle with sugar. Add preserves and lemon juice and mix until combined. Set aside for 1 hour. (May be prepared up to 1 day in advance and stored, covered, in the fridge.)

2. Prepare the topping. Pour cream into a medium bowl. Using an electric mixer, beat on medium and then high until cream begins to form very soft peaks. Add confectioners' sugar and vanilla and beat just until firm; then add silken tofu and beat on high until thick and completely smooth. Refrigerate until ready to use. May be prepared up to 6 hours in advance.

3. Prepare the shortcakes. Preheat oven to 400 degrees. Line a baking sheetwith parchment paper or lightly spray with vegetable cooking spray.

4. In a large bowl, combine both flours, baking powder, baking soda, salt, and 2 tablespoons of the sugar. Stir with a fork until well mixed.

5. In a small bowl, whisk together oil, egg whites, yogurt, vanilla, and zest until blended. Add wet ingredients to dry and stir until just combined and dough comes together. Do not overmix.

6. Drop scant 1/4 cup scoops of dough onto prepared baking sheet, 1 1/2 inches apart. Pat the surfaces so scoops are about 3/4 inch high. There should be 10 shortcakes. Sprinkle tops with the remaining 1 tablespoon sugar. Bake until firm to the touch and tops are lightly gold, about 12 to 14 minutes (bottoms should be lightly browned). Remove from oven and cool on a wire rack for 10 to 15 minutes.

7. To assemble, slice shortcakes horizontally. Spoon strawberries and some of the juices over the bottom portion, top with a dollop of whipped topping, cover with shortcake biscuit top, and serve.

Source: Hannaford fresh Magazine, July -,- August 2012