Quick Recipe Version (TL;DR)

Yield: 6 servings (6 shortcakes)
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 1 hour (includes 20 minutes macerating + brief cooling)

Quick Ingredients

Biscuits: all-purpose flour 2 cups (240 g), granulated sugar 3 tbsp (38 g), baking powder 1 tbsp (12 g), fine salt 1/2 tsp, unsalted butter 8 tbsp (113 g) cold, cold buttermilk 1 cup (240 ml) (use as needed), vanilla extract 1 tsp
Macerated fruit: strawberries 1 1/2 lb (680 g), blueberries 1 cup (150 g), granulated sugar 1/4 cup (50 g), lemon juice 1 tbsp (15 ml), vanilla extract 1/2 tsp, pinch of salt
Vanilla yogurt cream: cold heavy cream 1 cup (240 ml), powdered sugar 2 tbsp (15 g), vanilla extract 1 tsp, vanilla yogurt (whole-milk preferred) 1 cup (245 g)

Do This

1. Heat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Slice strawberries; toss with blueberries, sugar, lemon juice, vanilla, and salt. Rest 20 minutes.
3. Mix flour, sugar, baking powder, and salt. Cut in cold butter. Stir in vanilla and enough cold buttermilk to form a shaggy dough.
4. Pat to 1-inch thick, cut 6 biscuits, place close together on pan, brush tops with buttermilk.
5. Bake 14–16 minutes until tall and golden. Cool 10 minutes.
6. Whip cream with powdered sugar and vanilla to soft peaks; gently fold in vanilla yogurt.
7. Split biscuits, spoon on juicy fruit, add a big dollop of yogurt cream, cap with tops, and serve.

Why You’ll Love This Recipe

Tender, bakery-style biscuits with crisp edges and a soft, fluffy center.
Bright, juicy fruit that turns into its own quick sauce while it sits.
Light, creamy topping thanks to whipped cream folded with vanilla yogurt.
Make-ahead friendly so you can assemble right before serving.

Grocery List

Produce: strawberries (1 1/2 lb / 680 g), blueberries (1 cup / 150 g), 1 lemon
Dairy: unsalted butter (8 tbsp / 113 g), buttermilk (1 cup / 240 ml), heavy cream (1 cup / 240 ml), vanilla yogurt (1 cup / 245 g)
Pantry: all-purpose flour (2 cups / 240 g), granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract

Full Ingredients

Tender Vanilla Biscuits

All-purpose flour: 2 cups (240 g), plus extra for dusting
Granulated sugar: 3 tablespoons (38 g)
Baking powder: 1 tablespoon (12 g)
Fine salt: 1/2 teaspoon
Unsalted butter: 8 tablespoons (113 g), very cold, cut into 1/2-inch cubes
Cold buttermilk: 1 cup (240 ml) total (you will use 3/4 cup / 180 ml in the dough, plus up to 1/4 cup / 60 ml as needed and for brushing)
Vanilla extract: 1 teaspoon

Macerated Fruit

Strawberries: 1 1/2 lb (680 g), hulled and sliced 1/4-inch thick
Blueberries: 1 cup (150 g)
Granulated sugar: 1/4 cup (50 g)
Lemon juice: 1 tablespoon (15 ml)
Vanilla extract: 1/2 teaspoon
Fine salt: 1 pinch

Vanilla Yogurt Whipped Cream

Heavy cream: 1 cup (240 ml), very cold
Powdered sugar: 2 tablespoons (15 g)
Vanilla extract: 1 teaspoon
Vanilla yogurt (whole-milk preferred): 1 cup (245 g)

For Serving (Optional)

Extra sliced strawberries or blueberries
A tiny pinch of salt on the biscuit tops (enhances sweetness)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper (or use an ungreased light-colored sheet pan).

If your kitchen is warm, put the cubed butter back in the fridge while you measure everything else. Cold butter is what gives biscuits their flaky layers.

Step 2: Macerate the fruit to make a quick sauce

In a medium bowl, combine the sliced strawberries, blueberries, 1/4 cup (50 g) sugar, 1 tbsp (15 ml) lemon juice, 1/2 tsp vanilla, and a pinch of salt. Toss well.

Let the fruit sit at room temperature for 20 minutes, stirring once halfway through. You should see plenty of glossy juices collecting in the bottom of the bowl.

Step 3: Mix the dry ingredients for the biscuits

In a large bowl, whisk together the flour, 3 tbsp (38 g) sugar, baking powder, and salt until evenly combined.

Add the cold cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until you have a mix of pea-sized pieces plus some smaller sandy bits. (Those butter bits melt in the oven and create lift and tenderness.)

Step 4: Add buttermilk and gently bring the dough together

In a small measuring cup, stir 3/4 cup (180 ml) of the cold buttermilk with 1 tsp vanilla.

Pour into the flour-butter mixture and stir with a fork until you get a shaggy dough. If there are dry flour patches, drizzle in more cold buttermilk 1 tablespoon (15 ml) at a time, just until the dough holds together when pressed. (You may use up to 1/4 cup (60 ml) additional buttermilk, but often you will need less.)

Step 5: Fold, cut, and bake tall, tender biscuits

Turn the dough out onto a lightly floured counter. Pat it into a rough rectangle about 1 inch (2.5 cm) thick. Fold it in half, then pat it back down to 1 inch thick. Repeat this fold-and-pat 2 more times (for a total of 3 folds). This creates layers without overworking the dough.

Pat the dough to 1 inch (2.5 cm) thick one last time. Cut out 6 biscuits using a 2 3/4-inch (7 cm) round cutter. Press straight down (do not twist) for the best rise. Gather scraps, gently press together, and cut more if needed.

Place biscuits on the prepared baking sheet with sides almost touching (this helps them rise tall). Brush tops lightly with buttermilk from your remaining amount.

Bake for 14–16 minutes, until the tops are golden brown and the biscuits feel set. Cool on the pan for 10 minutes before splitting and assembling.

Step 6: Make the vanilla yogurt cream

In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and 1 tsp vanilla. Whip (by hand or mixer) to soft peaks, about 2–4 minutes with an electric mixer on medium-high. Soft peaks should gently droop at the tip.

Add the vanilla yogurt and fold gently with a spatula until just combined and creamy. Folding (instead of fully whipping together) keeps the topping light and mousse-like.

Step 7: Assemble and serve

Split each biscuit horizontally with a serrated knife. Place the bottom halves on plates. Spoon a generous amount of fruit and its juices over each biscuit bottom.

Add a big dollop of vanilla yogurt cream. Cap with the biscuit tops, then add a little more fruit and a small extra spoonful of yogurt cream if you like.

Serve right away while the biscuits are slightly warm and the fruit is extra juicy.

Pro Tips

Keep everything cold for the biscuits. If the butter starts to feel soft, refrigerate the bowl of dough for 10 minutes before cutting biscuits.
Don’t twist the cutter. Twisting seals the edges and can keep biscuits from rising as high.
Soft peaks, then fold. Whip the cream only to soft peaks before folding in yogurt, so the topping stays airy instead of turning dense.
Use the fruit juices. Spoon some of the syrupy juices onto the biscuit bottoms; that’s where the shortcake magic happens.
Want cleaner layers? Let biscuits cool 20 minutes before slicing. Warm biscuits are delicious but more delicate.

Variations

Stone fruit shortcake: Replace berries with 4 cups (about 600 g) sliced peaches or nectarines. Add an extra 1 tsp lemon juice if they’re very sweet.
Lemon-vanilla yogurt cream: Add 1 tsp finely grated lemon zest to the yogurt cream for a brighter finish.
Brown sugar biscuits: Swap the granulated sugar in the biscuits for 3 tbsp (38 g) light brown sugar for a warm, caramel note.

Storage & Make-Ahead

Biscuits: Bake up to 1 day ahead. Store airtight at room temperature. Rewarm in a 300°F (150°C) oven for 8 minutes before serving. You can also freeze baked biscuits for up to 2 months; thaw at room temperature and rewarm as above.

Macerated fruit: Best the day it’s made, but you can refrigerate it in a covered container for up to 48 hours. Stir before using.

Vanilla yogurt cream: Best within 2 hours of making for the fluffiest texture. You can refrigerate for up to 24 hours, but it may loosen slightly; stir gently before serving (do not aggressively whisk).

Assembled shortcakes: Assemble right before serving. Once assembled, the biscuits will start soaking up juice within 20–30 minutes.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 of recipe): Calories: 520; Protein: 8 g; Fat: 27 g; Saturated Fat: 16 g; Carbohydrates: 63 g; Fiber: 4 g; Sugars: 29 g; Sodium: 460 mg.

Vanilla Yogurt Shortcake with Macerated Fruit and Whipped Cream