It’s hard to say “no” to a slice of strawberry shortcake. Add the dairy creaminess and enticing presentation and this dessert is bound to be irresistible.
Preheat oven to 350 degrees Fahrenheit.
Whisk eggs and sugar until pale, thick and creamy (four to five minutes). Add lemon juice and vanilla extract. Beat for another minute.
In a separate bowl, sift flour and baking powder, and fold into egg mixture.
Add yogurt, butter, and oil.
Pour batter into lined cookie sheet. Bake for 25 minutes.
Check with your rabbi about how to check strawberries for bugs. Click here for a summary of the bug-checking policies used by our partner, OU Kosher.
For the cream, mix cream cheese, sugar, and butter until combined. Add frozen strawberries and blend until thick and creamy.
Cut the cake into one-inch squares. Stick one square of cake into a skewer, then add some cream, and stack with a strawberry. Repeat.
Add a bit of milk, one tablespoon at a time, to the remaining cream to create a drizzle sauce.
Assemble before serving.