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Dairy
Easy
40 Minutes
Diets 
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.
2 eggs
1 and 1/4 cups sugar
2 tablespoons Heaven & Earth Lemon Juice
1 teaspoon Gefen Vanilla Extract
2 and 1/2 cups Mishpacha Flour
3 teaspoons baking powder
8 ounces Mehadrin Plain Greek Yogurt
1 and 1/4 sticks Mehadrin Butter, melted
1/2 cup oil
fresh strawberries
8 ounces J&J cream cheese
1 cup confectioners’ sugar
1/2 stick Mehadrin Butter
1 cup frozen strawberries
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.
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.
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