A refreshing classic organic celebration of summer.
Preheat oven to 400°F. Lightly butter a baking sheet.
Sift the flour, baking powder and sugar (or sucanat) 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!
Simple Strawberry Shortcake is a blissful finale to any summer meal, or as a refreshing companion for an afternoon tea!
Kids in the Kitchen:
Even the smallest kitchen helper can pitch in to wash and remove the stems from the fresh strawberries. Older children will love to help with creating the dough. Allow a skilled teenager to make the whipped cream and.... teamwork will make the dream work!
Small children love to eat Simple Strawberry Shortcake without utensils, so have a clean washcloth ready to "swab the deck."
For sugar sensitive folks: you can reduce the amount of sugar in the biscuits to 1-2 tablespoons and they'll still taste wonderful. The sugar added to the fresh strawberries can be avoided as well, or you may substitute agave nectar, maple syrup, or honey.
Thank you for commenting. We have revised the copy for the Kids in the Kitchen section, as the recipe does call for an egg.