Preheat the oven to 220C/425F/gas 7. Make the scones by pulsing the flour, baking powder, salt and cinnamon in a food processor to mix, then adding the butter cubes and pulsing for 30 seconds or so until blended in to resemble a mix of coarse and fine breadcrumbs. Add the yogurt or buttermilk and vanilla and pulse until just coming together as a dough (if it looks too sticky, add more flour and pulse to combine - if it looks too dry, add just a tiny bit more yogurt until it just comes together). Roll out the dough on a floured surface until it is about 2-3 cm thick (you don't want a thin dough) and use a circular cookie cutter to cut out rounds of dough (you should get 8-10 scones). Place on a lined baking tray and brush with a little melted butter or beaten egg, then bake in the preheated oven for 15 minutes, or until golden, risen and cooked through. Allow to cool completely on a cooling rack.

For the strawberry sauce, add the chopped strawberries to a saucepan with the syrup, honey or stevia (if using), and set over medium heat until the strawberries are soft and releasing their juices, stirring regularly (this will take about 5 minutes). Use a fork or hand held blender to mush to a thin sauce and set aside to cool.

To assemble the shortcakes, halve the scones and layer with whipped cream, fresh sliced strawberries and the strawberry sauce (you can just use one scone and fill the centre for 8-10 servings, or you can add as many layers as you like for less, more hungry, people).