Combine the flour, whole-wheat flour, sugar, baking powder, and salt in a bowl until evenly mixed

Stir in the yogurt and milk, mixing gently until a soft, slightly sticky dough forms

Transfer the dough to a lightly floured surface and bring it together without overworking

Pat the dough into a thick rectangle and cut into equal portions

Place the pieces onto the prepared tray and lightly brush the tops with milk

Bake until the tops are golden and the edges feel firm, about 15–17 minutes

Let the shortcakes cool slightly on a rack while preparing the filling

Toss sliced strawberries with sugar and lemon zest until they become glossy and juicy

Mix yogurt, honey, and vanilla until smooth and creamy

Slice the shortcakes in half and layer with strawberries and yogurt cream

Spoon extra strawberries and cream on top just before serving