Strawberry Scone Shortcakes Vanilla

There's something magical about the moment a buttery scone breaks open to reveal its tender, flaky interior—and when that scone becomes the foundation for a luscious strawberry shortcake, magic turns into pure bliss. These Strawberry Scone Shortcakes with Vanilla Yogurt take the beloved classic dessert and give it a fresh, modern spin. Instead of traditional biscuits or cake, we're using homemade scones that are golden on the outside and pillowy soft within. Layered with juicy macerated strawberries and a cloud of vanilla-kissed Greek yogurt, each bite delivers the perfect balance of sweet, tangy, and rich. Whether you're hosting a spring brunch, celebrating summer's berry bounty, or simply craving a treat that feels both elegant and comforting, these shortcakes are your answer.

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The secret to exceptional scone shortcakes lies in the contrast of textures and flavors. The scones themselves are tender and rich, made with cold butter that creates those coveted flaky layers when baked. Meanwhile, the strawberries macerate in a touch of sugar and lemon juice, releasing their natural juices to form a glossy, sweet syrup that soaks into the scone. The vanilla yogurt cream brings a luxurious creaminess without the heaviness of whipped cream, making these shortcakes feel indulgent yet refreshingly light. It's a dessert that celebrates the simple pleasure of ripe, seasonal fruit while elevating it with buttery, golden-baked goodness.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 2/3 cup (160 ml) heavy cream, plus more for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 lb (450 g) fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 1/2 cups (360 g) plain Greek yogurt
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract

Instructions

Step 1: Preheat and Prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: Cut in Butter

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Step 4: Combine Wet Ingredients

In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour over the dry ingredients and mix with a fork until just combined.

Step 5: Shape the Dough

Turn the dough onto a lightly floured surface and gently knead a few times. Pat into a 1-inch (2.5 cm) thick circle.

Step 6: Cut and Brush

Cut into 8 wedges and place on the prepared baking sheet. Brush tops with additional cream.

Step 7: Bake

Bake for 16–18 minutes, until golden brown. Cool on a wire rack.

Step 8: Macerate Strawberries

While scones bake, toss sliced strawberries with sugar and lemon juice. Let stand for at least 10 minutes to macerate.

Step 9: Prepare Yogurt Cream

In a bowl, mix Greek yogurt with honey and vanilla extract until smooth.

Step 10: Assemble and Serve

To assemble, split scones in half horizontally. Spoon vanilla yogurt onto the bottom half, top with strawberries, and cover with scone tops. Serve immediately.

Zusatztipps für die Zubereitung

The key to tender, flaky scones is keeping your butter cold and handling the dough as little as possible. Work quickly when cutting in the butter, and don't overmix once you add the wet ingredients—a few lumps are perfectly fine. If your kitchen is warm, chill the flour mixture and even the mixing bowl for 10 minutes before incorporating the butter. When patting out the dough, avoid using a rolling pin, as the gentle hand-patting preserves the layers. For the strawberries, let them macerate for at least 10 minutes, but up to 30 minutes is even better—this draws out their juices and intensifies their sweetness. When assembling, make sure your scones are completely cool to prevent the yogurt cream from melting.

Varianten und Anpassungen

This recipe is wonderfully versatile and welcomes creative variations. For extra richness, substitute half the Greek yogurt with freshly whipped cream to create a lighter, fluffier filling. Try mixed berries such as raspberries, blueberries, or blackberries for a colorful twist on the classic strawberry version. If you prefer a sweeter scone, add an extra tablespoon of sugar to the dough or sprinkle coarse sugar on top before baking for a crunchy finish. For a vegan version, use plant-based butter, coconut cream, and coconut yogurt, and replace the egg with a flax egg. You can also flavor the scones themselves by adding lemon zest or a pinch of cinnamon to the dry ingredients. Gluten-free? Simply swap the all-purpose flour for a 1:1 gluten-free baking blend.

Serviervorschläge

These Strawberry Scone Shortcakes shine as the centerpiece of a weekend brunch spread, a summer picnic dessert, or an elegant finish to a dinner party. Serve them on individual plates with a drizzle of the strawberry syrup pooling around the base, and garnish with fresh mint leaves for a pop of color. Pair with a pot of freshly brewed coffee, iced tea, or a glass of sparkling rosé for a truly delightful experience. If you're serving a crowd, set up a DIY shortcake bar with warm scones, bowls of macerated berries, vanilla yogurt cream, and optional toppings like toasted almonds, shredded coconut, or a dusting of powdered sugar. These shortcakes are best enjoyed fresh, but you can bake the scones a day ahead and assemble just before serving to keep everything at its peak.

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With their tender, buttery layers, sweet-tart strawberries, and creamy vanilla yogurt, these Strawberry Scone Shortcakes are a celebration of simplicity and flavor. They prove that the best desserts don't need to be complicated—just made with care, quality ingredients, and a love for classic combinations reimagined. Whether you're baking for a special occasion or treating yourself on an ordinary Tuesday, these shortcakes deliver joy in every bite. So preheat that oven, grab some fresh strawberries, and get ready to create a dessert that's as beautiful as it is delicious.

Recipe Guide

→ What type of flour works best for these scones?

All-purpose flour provides the right balance between tenderness and structure for flaky scones.

→ How do I macerate the strawberries properly?

Toss sliced strawberries with sugar and lemon juice, then let them sit for at least 10 minutes to release natural juices and soften.

→ Can I substitute Greek yogurt with another dairy product?

Yes, plain Greek yogurt can be replaced with a mix of whipped cream and yogurt for extra richness or plant-based yogurt for a dairy-free option.

→ What is the best way to achieve flaky scones?

Keep the butter cold and cut it into the flour mixture until it resembles coarse crumbs, avoiding overmixing to maintain flakiness.

→ How should I store leftover scones and toppings?

Store scones in an airtight container at room temperature for up to one day; keep strawberries and yogurt mixture refrigerated separately.