Strawberry Shortcake and a Strawberry Blog HopPosted on Mar 30, 2012 | 117 comments
Is it strawberry season where you live? Here in Israel it’s my favorite time of year. Strawberries, artichokes, fresh almonds, and gorgeous fresh garlic are all in season and in abundance. I love it!!! It’s actually nearing the end of strawberry season, which is when they are cheapest and at they’re best. What better use for glorious fresh strawberries than strawberry shortcake?! Perhaps one of my favorite desserts of all time, this simple dessert is the best way I know to welcome in spring.
I wanted a moist but flaky base for my strawberry shortcake and ended up adding both cream and Greek yogurt to the mix, which produced excellent results. Biscuits, scones, and shortcakes are all fairly similar, and any can be used with strawberry shortcake. According to the Kitchen Project, shortcake got its name from the addition of shortening or butter to the dough, which made it tender and flaky. And, while shortcake is a European invention, strawberry shortcake is an American one that became popular in the 1850s. Although in the US it is associated with the start of summer, I’m on Israeli time now!
These shortcakes, or scones – whatever you want to call them – couldn’t be easier to make and are delicious! This recipe makes about 9 scones, and I enjoyed quite a few of them for breakfast on their own with some jam.
- 1 large egg
- ½ cup cream
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- 2½ cups all purpose flour
- ½ cup sugar, divided
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup cold, unsalted butter, cut into small pieces
- 2 pounds strawberries, hulled and halved
- Juice of 1 lemon
- Whipped cream
- Preheat oven to 400F.
- In a small bowl, whisk together the egg, cream, yogurt, and vanilla. Set aside.
- In a separate large bowl, whisk together the flour, ¼ cup of the sugar, baking powder, and salt.
- Mix in the butter with a pastry cutter and blend until it resembles coarse crumbs.
- Add the liquid to the flour mixture and mix until it just comes together.
- Spoon onto a Silpat-lined baking sheet in 9 even rounds.
- Bake 15 to 20 minutes, or until lightly browned and cooked through. Remove from the oven and allow to cool slightly before serving.
- Meanwhile, put the strawberries in a large bowl with the lemon juice and remaining ¼ cup sugar. Allow to macerate while the scones bake and cool.
- To serve, slice each scone in half. Spoon whipped cream on the bottom half, top with strawberries, and drizzle with some of the macerating syrup. Rest the other half of the scone on top and serve immediately.