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Organic Strawberry Shortcake Recipe
What You Need
  • 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
  1. Preheat oven to 400°F. Lightly butter a baking sheet.
  2. Sift the flour, baking powder and sugar into a bowl.
  3. Add the Organic Valley European-style Cultured Butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs.
  4. 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.
  5. Knead the dough on a floured surface until it's smooth, yet don't overwork the dough.
  6. Roll out the dough to approx. 1/2-inch thick.
  7. Using a floured 2 1/2- or 3-inch cookie cutter (or a floured glass), cut out 6 rounds.
  8. Gather the scraps, reroll; cut 2 more rounds.
  9. 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.
  10. Split open when cooled, and assemble.
  11. Put the 8 rounds on the prepared baking sheet.
  12. Bake in the center of the oven for 15 minutes, or until the biscuits are golden brown and firm to the touch.
  13. For the filling, mix berries and sugar in a bowl.
  14. Chill.
  15. Cool the biscuits on a rack. Heap them with the chilled strawberries and whipped cream. Serve immediately with remaining whipped cream on the side.
  16. Garnish with fresh mint and Enjoy!