Prepare strawberry topping: Stir together all ingredients for topping, cover, and let sit in fridge for at least 1 hour.

Prepare shortcakes: Cut butter into ¼” cubes, wrap in plastic wrap and freeze for 20 minutes.

Preheat oven to 350 degrees F.

In a large bowl whisk together flour, baking powder, sugar and salt. Sprinkle flour mixture with frozen butter cubes. Cut butter into flour using a pastry cutter or two knives until mixture is crumbly. Whisk together yogurt, milk, and vanilla. Add yogurt-milk mixture to the flour-butter mixture. Stir until dough just starts to form, about 1 minute.

Transfer dough to a clean countertop and kneed until sticky dough forms, about 2 minutes. Divide dough into 6 even pieces. Roll each into a ball, flattening slightly into a thick patty, about 1 inch thick.

Arrange in a single layer on a cookie sheet and bake until tops are golden brown, about 20 minutes.

Prepare whipped cream: Make sure the heavy cream and the bowl you’ll be whipping it in are very cold. Pour cream in bowl and using an electric mixer with a whisk attachment, whip cream on medium until soft peaks form, about 3 minutes. Add vanilla and sugar and continue to whip on medium until it looks like whipped cream, another 1-2 minute.

Once the shortcakes have cooled slightly, cut in half like a sandwich roll. Cover bottom half of shortcake with your delicious strawberry mixture, replace the top half, and top with whipped cream.