Preheat oven to 400 F.

Place the flour, baking powder, sugar and salt in a food processor and pulse to combine.

Add the cold butter and pulse until mixture resembles coarse meal.

Place the flour and butter mixture in a bowl. Make a well in the center and pour in the milk. With a fork, slowly stir until the ingredients are just combined.

Place dough on a lightly floured surface and knead about 5 times.

Pat the dough out about 1/2-1 inch thick and cut out 3-inch rounds using a circular cookie cutter or the rim of a glass. You should be able to make 6-8 shortcakes depending on the size of your cutter.

Place the rounds on a parchment or silpat lined baking sheet. Bake for 17-19 minutes and set aside to cool.

In a separate bowl, combine the peaches and strawberries.

In another bowl, mix the yogurt, vanilla and honey.

Cut shortcake in half through the middle, place a large spoonful of fruit mixture in the center, a heaping scoop of yogurt honey sauce and top with the remaining shortcake half.

Continue making the shortcakes and serve.