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  • grassrootsenvred

Strawberry Shortcake

Updated: Jan 6, 2022


  • 1 3/4 cups organic unbleached flour

  • 1/4 cup organic whole wheat pastry flour

  • 2 tablespoons organic sugar

  • 1 1/2 teaspoons non-aluminum baking powder

  • 1/2 teaspoon baking soda

  • 4 tablespoons cold butter (or coconut oil)

  • 1 large organic egg

  • 2/3 cup buttermilk (or 1/3 cup non-dairy milk and 1/3 cup non-dairy yogurt)

  • 2 quarts fresh local organic strawberries (washed, sliced and lightly sugared)

  • 1 pint organic whipped cream (or non-dairy substitute)


Fresh-picked strawberries are great to use when in season.


  • Preheat oven to 375

  • Lightly butter baking sheet

  • In large bowl combine dry ingredients, then mix butter in with hands until mixture is crumbly

  • Beat eggs and add buttermilk, mix well, stir this into flour mixture very lightly

  • Turn out on a floured surface and knead lightly

  • Roll or pat out to 1/2 inch thick

  • Cut with a biscuit cutter

  • Place biscuits on baking sheets and brush lightly with milk

  • Bake 15 minutes or until golden

  • When biscuits are cool enough to handle, slice in half horizontally

  • Scoop berries onto bottom half of biscuit and add a dollop of whipped cream

  • Put top of biscuit on, top with whipped cream and another scoop of berries

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