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!
Recipe yields 6 large shortcakes.
1 1/2 Cups Organic AP 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°
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 6 medium shortcakes and place them on a baking sheet covered with parchment paper.
Gather the scraps and follow the same steps to cut 6 more double layer shortcakes. Lay these layers on top of the first creating a total of 6, 4-layer shortcakes.
Bake the shortcakes for 17 minutes. Cool them completely on a cooling rack.
To make the filling for 6 shortcakes you will need:
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.
To assemble the shortcakes.
Gently spilt 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.
