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1
Place the yogurt in a strainer lined with cheesecloth.
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2
Set it aside to drain for 3 hours.
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3
Stir in 1/2 of the vanilla-bean seeds and 1 tablespoon of the sugar.
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4
Set aside.
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5
Combine 1 pint of the strawberries, 1 teaspoon of the sugar and the remaining vanilla-bean seeds in a blender or food processor.
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6
Puree until smooth.
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7
Strain.
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8
Quarter remaining berries.
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9
Add to puree.
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10
Set aside.
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11
Preheat the oven to 375 degrees.
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12
Grease a muffin pan with 2 tablespoons of the butter.
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13
Combine the flour, baking powder, salt and remaining sugar in a large bowl.
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14
Add the remaining butter and mix with a fork until the mixture resembles coarse meal.
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15
Set aside.
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16
Combine the egg and milk and beat into the flour mixture.
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17
Do not overbeat.
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18
Spoon 1/4 cup of batter into each muffin cup.
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19
Sprinkle the remaining sugar over the center and bake until the edges are golden brown and the center has risen slightly, about 15 minutes.
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20
Cool for 5 minutes in the pan, turn out and finish cooling on a wire rack.
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21
To serve, cut the top off each shortcake and discard.
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22
Generously brush the puree over the pastry.
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23
Top with a dollop of sweetened yogurt.
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24
Spoon the quartered berries over the yogurt.
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25
Garnish with a sprig of fresh mint.
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26
Serve immediately.
