Tomato Shortcakes with Whipped Goat Cheese

Rivky Eisenberg Recipe By
  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

This is a perfect summer appetizer that is both beautiful and delicious.  The shortcakes can be made in advance and frozen, but should be filled shortly before serving. 


Yield: 6 to 8 shortcakes

Ingredients (16)

Scallion Biscuits

Tomato Salad


Start Cooking

Prepare the Biscuits

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper or a silpat.

  2. Whisk flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.

  3. Stir in scallion. Add whole milk and stir until evenly moistened. Pat out to 3/4- to one-inch thickness and cut into six to eight (three-inch) rounds, re-forming the scraps as needed until all of the dough is used up.

  4. Arrange biscuits on the parchment-lined baking sheet, spacing two inches apart. Bake about 15 minutes, until golden brown on top. Rotate the pan to ensure even baking.

Prepare the Tomato Salad

  1. Whisk together olive oil, red wine vinegar, salt, sugar, and freshly ground black pepper in the bottom of a bowl. Add tomatoes and toss gently.

Prepare the Whipped Goat Cheese

  1. In a separate bowl use an electric mixer to whip cream until peaks form. Add goat cheese and beat until the cheese topping is light and fluffy.


  1. Split each warm biscuit in half. Generously spoon each half with tomato salad and dressing. Dollop with whipped goat cheese and sprinkle with scallion green slivers. Eat at once. (The biscuits will get a bit soggy if you assemble these and then leave them sitting for a while, so try to only assemble them as you need them.)


This recipe was inspired by a recipe in The Smitten Kitchen.


Photo by Esti Photography

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