Strawberry Scone Shortcakes Vanilla

There's something irresistible about the classic strawberry shortcake—layers of tender cake, juicy berries, and billowy cream coming together in perfect harmony. But what if we could elevate that beloved dessert with a modern twist? Enter Strawberry Scone Shortcakes with Vanilla Yogurt: buttery, flaky scones that replace traditional cake, paired with macerated strawberries and a luscious vanilla yogurt cream. This dessert captures all the nostalgic charm of the original while adding a sophisticated, slightly tangy edge that makes each bite unforgettable.

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The beauty of this recipe lies in its simplicity and versatility. The scones are made with pantry staples—flour, sugar, butter, and cream—and come together quickly without any complicated techniques. While they bake to golden perfection, you'll macerate the strawberries, allowing them to release their natural juices and create a syrupy sauce that soaks beautifully into the scone layers. The vanilla yogurt cream is a revelation: thick Greek yogurt sweetened with honey and scented with vanilla creates a luxurious filling that's lighter than traditional whipped cream but just as indulgent.

Ingredients

• For the Scones: 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
• For the Strawberries: 1 lb (450 g) fresh strawberries (hulled and sliced), 2 tbsp granulated sugar, 1 tsp lemon juice
• For the Vanilla Yogurt Cream: 1 1/2 cups (360 g) plain Greek yogurt, 2 tbsp honey or maple syrup, 1 tsp vanilla extract

Instructions

Step 1: Prepare the oven and baking sheet

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Mix the dry ingredients

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

Step 3: Cut in the butter

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The butter pieces should be about pea-sized.

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. Do not overmix.

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 prepare for baking

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

Step 7: Bake the scones

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

Step 8: Macerate the strawberries

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

Step 9: Prepare the 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 the butter cold throughout the process. Work quickly and avoid overhandling the dough, as warmth from your hands can melt the butter and result in dense scones. If your kitchen is particularly warm, chill the flour and bowl for 15 minutes before starting. When cutting the butter into the flour, aim for a mixture that looks like coarse breadcrumbs with some larger, pea-sized pieces of butter still visible—these pockets of butter will create steam during baking, resulting in those coveted flaky layers. Don't skip brushing the tops with cream before baking; this creates a beautiful golden crust. For the strawberries, macerating them for at least 10 minutes is essential—the sugar draws out the natural juices, creating a luscious syrup that adds moisture and flavor to each bite.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your preferences and what's in season. For extra richness, substitute half the Greek yogurt with freshly whipped cream, creating a hybrid filling that's both tangy and indulgent. Feel free to use mixed berries instead of just strawberries—raspberries, blueberries, and blackberries all work beautifully and add visual appeal. If you prefer a different sweetener, maple syrup creates a deeper, more complex sweetness than honey, while agave nectar keeps the sweetness light. For a citrus twist, add a teaspoon of lemon or orange zest to the scone dough. The scones can be made ahead and stored in an airtight container for up to one day, though they're best served fresh and warm. For dietary modifications, gluten-free all-purpose flour blends work well, and you can substitute plant-based cream and yogurt along with an egg replacer to make this recipe vegan-friendly.

Serviervorschläge

These Strawberry Scone Shortcakes are stunning served individually on dessert plates, allowing each person to enjoy their own perfectly assembled treat. For a brunch spread, arrange all the components separately on a beautiful platter and let guests build their own shortcakes—this interactive approach is perfect for casual gatherings. Garnish with fresh mint leaves for a pop of color and a hint of freshness, or dust with powdered sugar for an elegant finishing touch. They pair wonderfully with hot coffee or tea for an afternoon treat, or serve alongside sparkling wine or champagne for a celebratory dessert. If you have leftover scones, they're delicious on their own for breakfast the next day, split and toasted with butter and jam. For a more dramatic presentation, serve the shortcakes on a rustic wooden board with extra strawberries and edible flowers scattered around.

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Whether you're hosting a spring brunch, planning a Mother's Day celebration, or simply craving a dessert that feels both comforting and refined, these Strawberry Scone Shortcakes deliver on every level. The combination of buttery scones, sweet-tart strawberries, and creamy vanilla yogurt creates a symphony of flavors and textures that elevates the humble shortcake into something truly special. Best of all, this recipe proves that impressive desserts don't require hours in the kitchen—just quality ingredients, a little care, and the confidence to put a fresh spin on a classic. Your family and friends will be asking for this recipe after the first bite.

Recipe FAQs

→ What makes the scones tender and flaky?

Using cold, cubed butter and cutting it into the flour mixture creates small pockets of fat that melt during baking, resulting in tender, flaky scones.

→ How can I ensure juicy strawberries?

Tossing the sliced strawberries with sugar and a dash of lemon juice and letting them sit allows the fruit to release natural juices and intensifies their sweetness.

→ Can I substitute yogurt for a richer texture?

For extra creaminess, half the Greek yogurt can be replaced with whipped cream, enhancing smoothness without overpowering freshness.

→ What is the best way to assemble the scones and fillings?

Split the scones horizontally, spoon the vanilla yogurt mixture on the bottom half, layer with macerated strawberries, and cover with the top half for easy serving.

→ Can these scones be prepared ahead of time?

Yes, scones can be baked in advance and stored airtight for up to 1 day; assemble with the fillings just before serving to maintain freshness.