The sour cream pastry is what makes this recipe different from the millions of other strawberry shortcakes recipes out there.
I think shortcake is divine – it’s such a simple and refreshing summer dessert. And, you know me. I can’t help but play around with recipes. Even my own!
One of my very own mottos is:
I’ve never met a recipe I didn’t want to change!
So I went ahead and started playing around with my quick Coconut Oil Drop Biscuit recipe to see if I could come up with a really fine shortcake. It didn’t take long to develop when I started adding extra butter and sour cream. So I present you with a new recipe for an old favorite. I hope you enjoy them as much as we do!
Preparing the Shortcakes
Recipe yields 6 large shortcakes.
1 1/2 cups organic all-purpose flour
1 tablespoon baking powder (aluminum free is best!)
1 teaspoon salt
2 tablespoons coconut sugar
8 tablespoons cold unsalted organic butter
3/4 cup organic sour cream
Preheat your oven to 400°F.
Combine all the dry ingredients in your food processor or a large bowl. Process until thoroughly combined. Add the butter and process again until the butter is about the size of peas. Add the sour cream and pulse just until a dough forms.
On a floured surface shape the dough into a rectangle by gently pressing it together. Do not overwork the dough.
Using just enough flour so the dough won’t stick, roll it out into a large rectangle about 1/4 inch thick.
Cut the dough in half and fold it over onto itself and roll it gently together.
Using a biscuit cutter cut out six medium shortcakes and place them on a baking sheet covered with parchment paper.
Gather the scraps and follow the same steps to cut six more double-layer shortcakes. Lay these layers on top of the first, creating a total of six 4-layer shortcakes.
Bake the shortcakes for 17 minutes. Cool them completely on a cooling rack.
Making the Filling for Six Shortcakes
3 cups sliced fresh strawberries (or 1/2 cup per shortcake)
1 tablespoon raw honey
2 cups heavy cream (or 1/3 cup per shortcake)
1 teaspoon vanilla
1 teaspoon maple syrup
Mix the sliced strawberries and honey together in a bowl and set it aside.
Whip the cream with the vanilla and maple syrup until soft peaks form.
Assembling the Shortcakes
Gently split the shortcakes with a butter knife. Scoop the strawberry-honey mixture onto the bottom half. Add a large dollop of whipped cream. Add the top half of the shortcake. Add another smaller dollop of whipped cream and a berry for the garnish. Decadent!
