Organic Strawberry Shortcake Recipe (and win!)

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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 (like this Caketastrophe) 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.

But why Organic?




1. Nutrient density.

2. No persistent pesticides or synthetic fertilizers.

3. No synthetic growth or breeding hormones.

4. No antibiotics.

5. No GMOs.

6. Animal care.

With all that in mind, why not choose Organic Valley?

organic valley

The farmers-owners of Organic Valley know the best organic milk begins on the pasture where their cows are free to graze on nutrient-dense grasses.  Our organic milk is then made into pasture perfect ingredients for unforgettable holiday recipes, such as Cream of Roasted Potato Soup with Scallion and Hardwood Smoked Bacon, Roasted Root Vegetables with Cranberry Pistachio Relish, Best Ever Hot Chocolate (with “naughty” and “nice” versions), and Peppermint Pots de Creme with White Chocolate Peppermint Bark.
Some of the recipes have been handed down from our farm families, such as Apple Oatmeal Muffins from sixth generation organic dairy farmer Abbie Corse in Windham County, Vermont.  The treats can be made ahead of time and stored in airtight containers—perfect for overnight guests and morning celebrations. Her two year-old son likes them warm with a generous pat of yummy butter. Watch Abbie describe the long standing tradition behind her recipe here.
 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! I then added my own special strawberry sauce and a combined effort of whipped cream spiced with peppermint to holiday it up a bit.

Simple Strawberry Shortcake Recipe

Yum, right?


  1. Preheat oven to 400°F. Lightly butter a baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. For the filling, mix berries and sugar in a bowl. Chill.
  6. 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!



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
  1. Chill everything. The colder the better!
  2. 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
  3. Gradually blend in sugar and peppermint. Beat until stiff peaks form. Do not over-whip (or you’ll end up with butter!)

Now that you have something tasty to make, its time to win!

Pasture Perfect Holiday Sweepstakes

In celebration of the Holiday season, we’ve also launched the Organic Valley Pasture Perfect Holiday Sweepstakes, where people can win up to $12,000 for kitchen appliances, a $1,000 gift certificate for cookware, or a weekly drawing for a year of free Organic Valley products.

For recipes, cooking videos, serving suggestions, and sweepstakes information, please visit

You can also visit these other fine bloggers for fantastic recipes using Organic Valley products and enter additional giveaways:


Win with Momdot!

One winner will receive an Organic Valley prize pack valued at approx. $100 that includes:

Free Organic Valley for 1 month (10 free product coupons – full value coupons),

an Organic Valley tote bag

an Organic Valley storage container

a $1 off coupon for Organic Valley American Singles 

Organic Valley bumper sticker

a Rafflecopter giveaway

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