Go Back

Organic Strawberry Shortcake

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 Servings


  • For the shortcakes:
  • 2 cups Organic white flour
  • 1/2 tsp Organic salt
  • 1 TBS Organic baking powder
  • 5 TBS Organic cane sugar
  • 1/2 cup Butter frozen
  • 1 1/2 Cups heavy cream
  • 1 Egg beaten
  • 1 Egg white

Strawberry mixture:

  • 16 oz Organic strawberries mixed up in food processor
  • 12 oz Organic strawberries hulled and sliced in half
  • 7 TBS Honey
  • 1 Cup Organic chilled heavy cream
  • 1 tsp organic vanilla


  • Preheat oven to 425'
  • Mix flour, salt, baking powder, and 3 TBS organic cane sugar in a medium bowl.
  • Grate 2 TBS of butter into dry ingredients, toss to coat. Grate remaining butter into dry ingredients and toss to coat.
  • Combine egg and heavy cream, pour into flour mixture.
  • Lightly press clumps into ball, you may need to add a tsp more heavy cream if the dough doesn't come together good.
  • Turn dough to mix, and then press into 8x4 or 8x5 inch rectangle pan.
  • Before baking brush tops with egg white and sprinkle 2 TBS organic cane sugar over the top.
  • Bake until golden brown, about 11-13 minutes. Let cool until warm, 5-10 minutes.

Strawberry mixture

  • Mix thawed berries and honey in a bowl, let stand until the honey dissolves.
  • Mix heavy whipping cream until soft peaks form, then gradually add 1 TBS honey, then vanilla.
  • Split cake crosswise
  • Spoon part of the berries over each cake bottom, them some whipped cream over the berries.
  • Cap with a cake top and serve right away!
  • Enjoy!!