1

Preheat the oven to 400ºF. Line 2 cookie sheets with parchment paper or use silicone mats.

2

In a medium bowl, combine the strawberries, zest, vanilla and sugar; set aside at room temperature until the liquid starts to collect in the bottom of the bowl, about 10 minutes. Pour the liquid into a smaller bowl; set aside. Wait 2 minutes, then gently press the strawberries down in the bowl to squeeze out more liquid; pour the liquid into the small bowl and set aside. (Repeat until you have about 1/4 cup liquid total.)

3

Into a large bowl, add the flour.

4

Using a pastry cutter or a knife and fork, cut small pieces of butter into the flour mixture; work the butter into the mixture with a pastry cutter or knife and fork, until the butter pieces resemble small peas.

5

Add the yogurt to the flour mixture; mix the batter with a pastry cutter or a knife and fork until just combined (small pieces of butter will make the batter appear a little lumpy).

6

Spoon the batter by 2 heaping tbsp onto the prepared cookie sheets to make 12 biscuits, leaving a few inches between each one.

7

Brush the biscuits with the buttermilk and sprinkle with the sugar.

8

Bake until the tops are just golden and a tester inserted in center of a cake comes out clean, about 12-15 minutes. Remove from the oven; cool completely.

9

When cool, split each shortcake in half and lay the two halves on a plate. Top each half with about 3 tbsp strawberries and drizzle each with a little reserved liquid; top each half with 1 tbsp whipped cream. Serve immediately.

10

Serving size: 2 topped-shortcake halves