Serving Size:1 shortcake, 1/3 cup berries, 1/4 cup yogurt mixture
Bake:7 mins to 8 mins 425°F
For shortcakes, in a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine buttermilk and egg yolk. Add to flour mixture all at once, stirring just until moistened.
Lightly coat a baking sheet with nonstick cooking spray; set aside. On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Using a floured 2- to 3-inch cookie cutter, cut dough into 4 desired shaped shortcakes, rerolling scraps as necessary. Place on prepared baking sheet. Bake in a 425 degrees oven for 7 to 8 minutes or until golden. Cool on a wire rack.
In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Gradually beat in yogurt and preserves until smooth.
Divide shortcakes among 4 dessert plates; top with fresh fruit and yogurt mixture. Serve immediately.