Lemon-Kissed Strawberries
Combine the strawberries, cane sugar, coconut sugar, honey, lemon zest, lemon juice, and sea salt in a large bowl.
Using the back of a spoon or potato masher, gently press about one-quarter of the berries to release their juices while leaving plenty of texture.
Stir well and let the berries rest for at least 30 minutes, stirring once or twice as they macerate.
Taste and adjust with an extra squeeze of lemon juice if desired.
Tender Vanilla Shortcakes
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Whisk together the flours, sugars, baking powder, salt, and nutmeg.
Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
In another bowl, whisk together the Greek yogurt, egg, vanilla, and ¼ cup milk.
Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
Using a 1/4-cup cookie scoop or 1/4-cup measuring cup, portion the dough onto the prepared baking sheet, spacing the shortcakes about 2 inches apart.
Brush the tops lightly with whole milk and generously sprinkle with turbinado sugar.
Refrigerate the baking sheet for about 30 minutes while the oven fully preheats.
Bake for 16–18 minutes, or until the tops are golden brown and the bottoms are lightly browned.
Cool for about 10 minutes before serving.
Fresh Vanilla Whipped Cream
Chill the mixing bowl and beaters for about 10 minutes if possible.
Beat the heavy cream until soft peaks begin to form.
Add the powdered sugar, vanilla, and sea salt.
Continue beating until medium peaks form.