Organic Valley's Simple Strawberry Shortcake
The (in)credible science
Organic dairy is a great choice and recent science proves what we always believed about organic milk – it has no antibiotics, no controversial pesticide residues, and no unnatural levels of growth hormones. Top this dessert with a dollop of organic whipped cream for a clean choice you can trust for your family.
Thanks to our friends at Organic Valley for sharing this simple summer dessert that's as refreshing as it is delicious! In addition to organic milk, don't forget to use organic strawberries for a juicy bite that's free of pesticides.
- 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, sugar and salt 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.