Turn oven on to 400 degrees.

Make the Shortcake Biscuits

1. Mix together flour, baking powder, baking soda, sugar, and salt.  Stir in lemon zest and lemon thyme.
2. Add cold butter chunks mixing in with your hands, forks or pastry cutter until they are coarsely mashed up.
3. Mix together yogurt and cream.  Add into the flour mixture carefully mixing until just incorporated.
4. Turn contents out onto the counter.  It is ok if there are still dry parts.  Press the dough roughly out in a square, about a 1/2 inch thick.  Fold over on itself and press out into a square again.  Repeat this process 4 times.
5. Shape into a square with your hands, about 6 x 6 and about 1/2 inch thick.  Cut into 6 pieces.  Place biscuits on parchment lined baking sheet.  Brush with egg wash (see notes) sprinkle with sliced almonds and sugar.
6. Freeze 10 minutes.
7. Bake for 20-25 minutes in your preheated oven.

Make the Strawberry Sauce

1. Place 1 1/2 cups of the sliced strawberries in a saucepan with sugar.  Cook about 7-10 minutes until just beginning to break down.
2. Mix lemon juice and cornstarch until completely smooth.  Add to the cooking berries.  Bring just to a light boil, and remove from heat.  Allow to cool.
3. Add remaining fresh sliced strawberries into the cooked jam.

Make the Yogurt Whip Cream Topping

1. Whip cold heavy cream with a hand or stand mixer with vanilla and sugar until stiff peaks form.
2. Gently fold in the greek yogurt.
3. Chill until ready to use.