Strawberry Shortcake
Prep Time
Cook Time
Total Time
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.
Recipe Type: Dessert
Yield: 9 Servings
  • 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
  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.
Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at