Strawberry Shortcake and a Strawberry Blog Hop

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.

Strawberry Shortcake

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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!

Scones for Strawberry Shorcake

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.

4.9 from 15 reviews
Strawberry Shortcake
 
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Strawberry shortcake is the quintessential American summer dessert. But it's spring in Israel an strawberries are abundant! Whatever the time of year, the whole family will love this.
Author:
Recipe Type: Dessert
Yield: 9 Servings
Ingredients
  • 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
Directions
  1. Preheat oven to 400F.
  2. In a small bowl, whisk together the egg, cream, yogurt, and vanilla. Set aside.
  3. In a separate large bowl, whisk together the flour, ¼ cup of the sugar, baking powder, and salt.
  4. Mix in the butter with a pastry cutter and blend until it resembles coarse crumbs.
  5. Add the liquid to the flour mixture and mix until it just comes together.
  6. Spoon onto a Silpat-lined baking sheet in 9 even rounds.
  7. Bake 15 to 20 minutes, or until lightly browned and cooked through. Remove from the oven and allow to cool slightly before serving.
  8. 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.
  9. 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.
Notes
Kosher dairy, Vegetarian
Wordpress Recipe Plugin by EasyRecipe



125 thoughts on “Strawberry Shortcake and a Strawberry Blog Hop”

    • Katherine

      Thank you Nami! I’m so happy to hear strawberry season has started on the West coast. You can absolutely make this – seriously, I’m not much of a baker and it could not have been easier!

  4. Manu

    Awwww no strawberry season here… sigh! But I LOVE your recipe, it looks mouth watering! Ohhh please, strawberries come back!!! 🙂

  8. Heather @girlichef

    I didn’t know you lived in Israel!? Huh. Well, it’s creeping up on strawberry season here. I’ve found a few pints of greenhouse strawberries, but they’re not everywhere yet. But I can’t wait! I’d love a serving of your strawberry shortcake 🙂

    • Katherine

      True story! Mostly in Israel, anyway. And only for another year and a half. It’s complicated 😉 Hope strawberry season makes it your way soon!

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  14. Mikey

    Oh man, I was just thinking about strawberry shortcake. I think it’s the kind of thing that’s going to rip through the NY restaurant scene sometime in the next few years, while we’re still all caught up with comfort food. And it is damn good comfort food. If you couldn’t dedicate a shop to it (see cupcakes, cookies, donuts) you could at least give it a springtime popup.

    • Katherine

      Mikey I so agree!! Hmmm a springtime strawberry shortcake popup? Now there’s something I could get behind. I’m already thinking about fun variations you could include… and what about a strawberry shortcake milkshake? And cocktail? You could have fun with that!

  16. Anita at Hungry Couple

    Oh, my mouth started watering when I saw the photo. I used to have an amazing strawberry shortcake recipe but it got lost over the years. Like yours, it relied on a biscuit style, not the layered yellow cake you see in bakeries around here. I’m saving this because I think we’ll be picking up some fresh strawberries this weekend…there might even be a strawberry cocktail being created. 🙂

    • Katherine

      Yes, the real deal is totally biscuit-based! I enjoy a “strawberry shortcake” cake as much as the next gal, but strawberry shortcake it is not! I hope you enjoyed some strawberry shortcake and strawberry cocktails this weekend! Sounds like a great time to me.

  19. mjskit

    Good choice on the hop! We’re getting some beautiful strawberries here right now and loving every minute of it. I’ve always cheated with strawberry shortcake and bought the cake,now I see what I’ve been missing. Your scones alone are to die for!!! Love the yogurt cream as well! I’ve got to make these! YUM! Thanks for hosting!

    • Katherine

      Thanks MJ! Glad it’s strawberry season by you as well. You are so missing out by not making the shortcakes yourself – it is so easy and really makes the dish.

    • Katherine

      Thanks Debra! Yes, strawberries can be pricey depending on where in the world you are and the season. Fortunately they are abundant and inexpensive near me right now!

  21. Tina@flourtrader

    The use of Greek yogurt in these was a great idea, I will need to try that. Your shortcakes look toasty on the outside and fluffy on the inside. That makes them perfect for making strawberry shortcakes. A strawberry blog hop is a great theme. I will need to check out some of these links. Have a great weekend!

  22. Liz

    Oh, yes! We ALL love strawberry shortcake…but we have to wait another two months for our favorite local berries to ripen 🙂 I can’t wait…yours is so tempting!

  31. Eri

    I dont remember if I mention it before but you’re my savior with these fantastic bloghops!
    I love your strawberry shortcake Katherine have a wonderful weekend!

  32. Soni

    Ooh love the addition of Greek Yoghurt in these pretty scones!I bet they were moist and delicious!I’ve never made scones before, but inspired to make these pretty soon :)Thanks for sharing!

    • Katherine

      Thanks Erina!! So happy you linked up 😀 Sad that strawberry season is so far off! It’s dwindling here so I’ve frozen a bunch to enjoy later.

  37. Shelby

    Its a little early still here but they are popping up in the stores lately at good prices! Love your shortcake….my mom always made the tallest yummiest biscuits…we would love when she did shortcake with them because it looks so huge and delicious! I’ve linked up a couple of my strawberry recipes here to share with you! Thanks for the strawberry party!

  38. Shannon | JustAsDelish

    Unfortunately there’s no srawberry season here in Malaysia 🙁 and imported ones are quite expensive. but of course strawberries are to be indulged once a while. Didn’t know know shortcake are also known as scones.. these shortcakes are so decadent, anytime of the year for me!

  39. Katrina

    Those shortcakes look perfect. And all the links–yum. I wish the strawberries at the grocery store didn’t look so yucky lately. Hopefully they’ll come more in to season soon and I can even find some at a farmers’ market. Thanks for the opportunity to link up.

    • Katherine

      Thanks Katrina!! It’s so true that once you’ve had truly fresh strawberries the ones in the store just don’t look as appealing! Thanks so much for linking up!

  40. Ambika

    Strawberries are my favorite berries! Last year I went strawberry picking for the first time and since then my love for this fruit has increased manifolds. There is no pleasure like eating a fresh, ripe and juice strawberry! I can go on and on! So I will stop and link up a couple of my recipes. Blog hop is a wonderful idea Katherine!

  41. Hotly Spiced

    Your strawberry shortcakes look amazing. And your strawberries are such a beautiful ripe colour. I love the way you plated and photographed this dessert – it looks so inviting and I would just love to be presented with a dessert like that. Great post Katherine xx

  42. Terra

    I agree this time of year is the best, I love anything with strawberries:-) You shortcake looks perfect, then drenched with strawberries….OH YUM!!! Hugs, Terra

  45. Parsley Sage

    Will you defriend me if I tell you I’ve never had strawberry shortcake? I hope not! And I’ve realized I don’t have any strawberry recipes on my blog. To be fair, they’re like $15 a pound here so I very VERY rarely buy them and when I do I tend to just snarf them in the corner of the kitchen while whispering ‘My Precious!’

    Your cake looks fantabulous, darling 🙂

    • Katherine

      Of course not! But I must admit I’m shocked! $15 a pound?! Holy moly. No wonder you never buy them. Hahaha I would totally do the same at that price 😉

  47. Sissi

    Strawberries have begun to appear here, so I’ll be starting to buy them and prepare all kinds of desserts very soon. Your shortcake looks so fabulous, I cannot take my eyes off it!

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  55. Lacy @ NYCityEats

    I love strawberry season! It’s just getting started here, or maybe not quite yet but I’m already strawberry crazy! My mom’s bday is coming up & strawberry shortcake is her fav, now I’ve got a delicious recipe to try out!

    Just to show how much I enjoy your site and recipes I’ve given you an award. http://nycityeats.com/wordpress/4640/smores-mug-cake-versatile-blogger-awards/. Please don’t feel obligated to follow through with these “rules”, it was just the thought that I wanted to pass along!

  56. kitchenriffs

    Good recipe. I didn’t know Strawberry Shortcake originated in the US – always fun to learn something new. We’re getting really good strawberries from Mexico at the moment. A few stores have Florida strawberries, which are better (and, at least in St. Louis, more expensive). I used to live in Florida. Strawberry season started in late December (just in time for Christmas) and will probably start ending soon. In Florida late January through the middle of March is the peak season. Best strawberries I’ve ever eaten. Sounds as if your strawberries are superb, too. Anyway, thanks for this.

    • Katherine

      Thanks! And glad to have taught you a fun fact about Strawberry Shortcake – truly an all-American dessert! Yes, sounds like we are on a similar schedule to Florida. The strawberries here are definitely some of the best I’ve ever had, and are around February through April, or thereabouts.

  60. Hannah

    Your strawberry shortcake is stunning and I am drooling – I adore strawberry shortcake! I’m a fan of scone-like biscuits, too. I have some strawberries so I may just have to pop into the kitchen and surprise my family with this treat!

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  67. Chi Pham

    Hi there!

    I want to make this for a co-worker (she says it’s her favorite dessert)… Is there any way I could pre-bake the biscuits? Or should I wait until the morning to bake them for when I bring them in later?

    If so, is there any way the dough can be left in the fridge overnight?

    Thanks!
    Chi

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