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?
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.
Simple 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!