Step 1

Mix together flour, baking powder, baking soda, sugar, and salt.  Stir in lemon zest and lemon thyme.

Step 2

Add cold butter chunks mixing in with your hands, forks or pastry cutter until they are coarsely mashed up.

Step 3

Mix together yogurt and cream.  Add into the flour mixture carefully mixing until just incorporated.

Step 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.

Step 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.

Step 6

Freeze 10 minutes.

Step 7

Bake for 20-25 minutes in your preheated oven.

Step 8

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.

Step 9

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.

Step 10

Add remaining fresh sliced strawberries into the cooked jam.

Step 11

Whip cold heavy cream with a hand or stand mixer with vanilla and sugar until stiff peaks form.

Step 12

Gently fold in the greek yogurt.

Step 13

Chill until ready to use.