This Organic Strawberry Shortcake Recipe is simple, easy and homemade, making it a perfect way to enjoy dessert with out so much guilt! Covered in strawberry sauce and fresh whipped cream, this strawberry shortcake recipe is a very dense version of a family favorite with a rich delicious finish. Grab a fork and dig in!
Updated from a 2012 version of the Strawberry Shortcake
As you very well know if you visit here at all when I post a recipe, baking is something that is hit or miss for me. Sometimes it ends in disaster and sometimes its as lovely as love can be (Reeses Peanut butter cookies). But one thing I have learned and I hope you have too, is that ingredients you choose make ALL the difference in cooking. Margarine is NOT butter, baking soda is not baking powder and so and so forth. And one of the best things you can do for all your holiday baking (specifically cause it takes a lot of time and a lot of money) is to buy the best from the get go.
That way your mother in law isn’t silently wishing she baked the cake if you know what I mean.
Now while its not “holiday” per say, I wanted to make Strawberry Shortcake to showcase the taste and refinement of Organic Valley ingredients and used a recipe right on their site (with permission of course)! I then added my own special strawberry sauce and a combined effort of whipped cream spiced with peppermint to holiday it up a bit, which you can get below as well.
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons sugar
- 4 tablespoons Organic Valley European-style Cultured Butter (cold)
- 2⁄3 cup Organic Valley Half & Half
- 1 Organic Valley Large Egg, lightly beaten
- 1⁄8 teaspoon sea salt
- 4 fresh strawberries, stems removed and cut into quarters
- 2 tablespoons sugar
- 1 cup Organic Valley Heavy Whipping Cream
- 1⁄2 teaspoon vanilla extract (for the whipped cream)
Preheat oven to 400°F. Lightly butter a baking sheet.
Sift the flour, baking powder and sugar into a bowl.
Add the Organic Valley European-style Cultured Butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs.
Mix Organic Valley Half & Half together with lightly beaten egg, and add wet mixture to dough; stir with a fork until the dough just holds together.
Knead the dough on a floured surface until it’s smooth, yet don’t overwork the dough.
Roll out the dough to approx. 1/2-inch thick.
Using a floured 2 1/2- or 3-inch cookie cutter (or a floured glass), cut out 6 rounds.
Gather the scraps, reroll; cut 2 more rounds.
Please note: This recipe is for an open face Strawberry Shortcake, if you prefer a 2 piece dessert roll out dough to 3/4 inch and create 6 rounds.
Split open when cooled, and assemble.
Put the 8 rounds on the prepared baking sheet.
Bake in the center of the oven for 15 minutes, or until the biscuits are golden brown and firm to the touch.
For the filling, mix berries and sugar in a bowl.
Chill.
Cool the biscuits on a rack. Heap them with the chilled strawberries and whipped cream. Serve immediately with remaining whipped cream on the side.
Garnish with fresh mint and Enjoy!
Organic Strawberry Shortcake Recipe
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons sugar
- 4 tablespoons Organic Valley European-style Cultured Butter (cold)
- 2 ⁄3 cup Organic Valley Half & Half
- 1 Organic Valley Large Egg (lightly beaten)
- 1 ⁄8 teaspoon sea salt
- 4 fresh strawberries (stems removed and cut into quarters)
- 2 tablespoons sugar
- 1 cup Organic Valley Heavy Whipping Cream
- 1 ⁄2 teaspoon vanilla extract (for the whipped cream)
- Preheat oven to 400°F. Lightly butter a baking sheet.
- Sift the flour, baking powder and sugar into a bowl.
- Add the Organic Valley European-style Cultured Butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs.
- Mix Organic Valley Half & Half together with lightly beaten egg, and add wet mixture to dough; stir with a fork until the dough just holds together.
- Knead the dough on a floured surface until it’s smooth, yet don’t overwork the dough.
- Roll out the dough to approx. 1/2-inch thick.
- Using a floured 2 1/2- or 3-inch cookie cutter (or a floured glass), cut out 6 rounds.
- Gather the scraps, reroll; cut 2 more rounds.
- Please note: This recipe is for an open face Strawberry Shortcake, if you prefer a 2 piece dessert roll out dough to 3/4 inch and create 6 rounds.
- Split open when cooled, and assemble.
- Put the 8 rounds on the prepared baking sheet.
- Bake in the center of the oven for 15 minutes, or until the biscuits are golden brown and firm to the touch.
- For the filling, mix berries and sugar in a bowl.
- Chill.
- Cool the biscuits on a rack. Heap them with the chilled strawberries and whipped cream. Serve immediately with remaining whipped cream on the side.
- Garnish with fresh mint and Enjoy!
But wait, there’s more!
Strawberry Sauce Recipe
You can never go wrong with strawberries and sugar…or strawberries and honey…or strawberries and agave (honestly, anything with strawberries is good) but I wanted to add a little extra to the shortcake by making a delicious strawberry sauce instead of just traditional sugared fruits.
- 2 pds strawberries, sliced
- 1 cup sugar
- 1 tblsp lemon (if you like less tart, use 1/2 tbsp of lemon, 1/2 water)
- dash of salt
- dash of flour
Mix ingredients over a medium heat saucepan until blended and the strawberries are soft. The sauce will start to form. Keep stirring for approximately 5-10 minutes until sauce forms. You can drizzle this over the shortcake, ice cream, just about anything!
Peppermint Whipped Cream Recipe
I realize that strawberry shortcake is a little out of season, but add some homemade peppermint whipped cream to it and it has just the right amount of holiday attached! Recipe altered from the Organic Valley Whipped Cream recipe.
- 1 pint Organic Valley Heavy Whipping Cream
- 1 tsp peppermint extract
- 2 Tbsp powdered sugar
- Chill everything. The colder the better!
- Beat cream, slowly at first, until consistency is thick, soft and fluffy, or until soft peaks begin to form. This took about 5-7 minutes for me
- Gradually blend in sugar and peppermint. Beat until stiff peaks form. Do not over-whip (or you’ll end up with butter!)
185 Shares
