Simple Strawberry Shortcake
A summer dessert as refreshing as it is delicious—you can’t go wrong with a simple strawberry shortcake. Top with a dollop of whipped cream and enjoy.
2 cups all-purpose flour
3 tsp baking powder
4 tbsp sugar (cake: 2 tbsp, topping: 2 tbsp)
4 tbsp Organic Valley Butter, cold
2/3 cup Organic Valley Half & Half
1 Organic Valley Large Brown Egg, lightly beaten
1/8 tsp sea salt
4 cups fresh strawberries, stems removed and cut into quarters
1 cup Organic Valley Heavy Whipping Cream, whipped
fresh mint for garnish (optional)
Preheat oven to 400°F and lightly butter a baking sheet. Sift the flour, baking powder and sugar into a bowl.
Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs.
Mix half & half together with the lightly beaten egg, and add this wet mixture to the dough. Stir with a fork until the dough just holds together.
Knead the dough on the floured surface until it’s smooth, but don’t overwork the dough. Roll out the dough to approximately ½" thick. Using a floured 2 ½" or 3" cookie cutter, cut out 6 rounds. Gather the scraps, roll again and cut 2 more rounds.
Put the eight 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 topping, mix berries and sugar in a bowl and 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.