Every June, the full moon rises with a warm golden glow ... and this year's Strawberry Moon is no exception. Named by Native American tribes to mark the peak of strawberry harvesting season, it's nature's sweetest reminder that summer is finally here.

We gave the classic strawberry shortcake a healthy-ish makeover, making it the perfect snack as you stay up late admiring tonight's moon. Think whole wheat biscuits with just a touch of honey, naturally sweetened macerated berries and a lighter whipped topping that still feels totally indulgent.

Strawberry Moon Shortcake

Serves: 6
Prep Time: 20 minutes | Bake Time: 15 minutes

For the biscuits

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ¼ tsp salt
• 3 tbsp honey
• 4 tbsp cold unsalted butter, cubed
• ¾ cup plain Greek yogurt
• 2 tbsp cold milk

For the strawberries

• 2 lbs fresh strawberries, hulled and sliced
• 2 tbsp honey or maple syrup
• 1 tsp lemon juice
• Pinch of black pepper (trust us!)

For the Topping

• 1 cup heavy cream
• ½ cup plain Greek yogurt
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Directions

Strawberries

1. Combine strawberries, honey, lemon juice and black pepper in a bowl.
2. Toss gently and let sit at least 30 minutes to macerate.

Biscuits

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Whisk together flours, baking powder and salt.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Stir in Greek yogurt, honey and milk until just combined — don't overmix!
5. Drop into 6 rounds on baking sheet and bake 13–15 minutes until golden.

Whipped Topping

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1. Whip heavy cream until soft peaks form.
2. Fold in Greek yogurt, powdered sugar and vanilla.

Assembly

1. Split warm biscuits in half.
2. Spoon generous amounts of macerated strawberries over the bottom half.
3. Add a dollop of whipped topping and replace the biscuit top.
4. Finish with more berries and a final cloud of cream.