1. Preheat oven to 425° F. Line a baking sheet with parchment paper or lightly grease.
2. In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon and salt.
3. In a separate bowl, whisk together Greek yogurt, eggs, vanilla, and honey until smooth.
4. Next, add the wet ingredients into the dry ingredients and stir with a spatula until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and gently roll or pat out to about 1/2-inch thick.
6. Use a large biscuit cutter, or upside down glass to cut the shortcakes out. Reforming the dough and cutting again as needed.
7. Place the shortcakes on to your prepared baking sheet.
8. In a small bowl, whisky together the egg and water, then brush over the tops. Sprinkle with turbinado sugar.
9. Bake for 20-25 minutes until the tops are just golden brown.
10. Allow to cool on a wire rack for 10-15 minutes.

To Serve:

1. In a small bowl mix 1/2 cup Greek Yogurt and 1-2 tsp honey. 
2. When ready to serve. slice the shortcakes length wise, or use a fork to prick around the edge and then pull the shortcake apart.
3. To the bottom portion spread the Greek Yogurt honey mixture, top with strawberries and enjoy!