Strawberry Shortcake with Mint-Infused Honey & Whipped Cream

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homemade strawberry shortcake

Simple, clean flavors abound in this simple dessert that practically floats on its plate.  Serve it for breakfast, brunch, or dessert, using the freshest ingredients you can find.  If you are growing mint or strawberries in your garden, now is the time to use them!

Imagine this: flaky, lightly-sweetened buttermilk drop biscuits, topped with strawberries dripping with mint-infused honey, and all topped with pillowy whipped cream.  The ingredients are simple, whole foods that don’t leave you guessing about any preservatives or added chemicals.

Everyone has had some version of strawberry shortcake.  Strawberries come into season, and you buy an angel food cake and some whipped topping at the store to put it together.  Or if you didn’t want to mess with real strawberries, you might even buy strawberry pie filling to save even more time, right?  Wrong!  It’s real food to the rescue!

Real food always tastes the most whole and sweet, and the colors are the most vibrant.  Real food is easier to digest and use for energy and healing.  Real food is what we were meant to have.

(Make these sweetened biscuits the night before, perhaps in tandem with another non-sweetened batch for dinner.  Streamline your kitchen efforts, and you can have real food for less effort!)

 

Equipment Needed:

  • measuring cups & spoons
  • large mixing bowl, pastry blender, wooden spoon
  • kitchen towel, dinner plate (optional), large dehydrator (optional)
  • baking sheet or jelly roll pan, parchment paper
  • 1/4 cup ice cream scoop
  • rolling pin, biscuit cutters or pizza cutter, small spatula
  • glass bowls, rubber scraper, large strainer
  • stand mixer with whisk attachment

Strawberry Shortcake with Mint-Infused Honey & Whipped Cream

2 1/2 cups freshly ground flour (buy sprouted flour here, how to make sprouted flour)
6 tablespoons (3/4 stick) butter, cool and cut into small pieces (buy grass-fed butter here, how to make butter)
1 cup buttermilk (buy buttermilk starters here, how to make buttermilk)
2 tablespoons whole cane sugar (buy whole cane sugar here)
2 teaspoons baking powder (buy aluminum-free baking powder here)
1/2 teaspoon baking soda (buy aluminum-free baking soda here)
1 teaspoon sea salt (buy unrefined sea salt here)
1 cup honey (buy raw honey here)
several sprigs of fresh mint
1 pound strawberries, preferably organic, cut into quarters
1 cup heavy cream (find raw cream near you here)

  1. Make the biscuits: In a large, non-reactive bowl, combine flour and butter with a pastry blender, two forks, or your fingers.  (Alternately, you can use a food processor.)  Pour in buttermilk and stir with a wooden spoon to combine.
  2. Cover with a dish towel and let sit in a warm place for 12-24 hours.  In the summertime I use my kitchen (at 80-85 degrees or so), and in the wintertime I use my dehydrator (set at 85).
  3. The next morning, or when you are ready to bake the biscuits, preheat oven to 425.
  4. Add the whole cane sugar, baking powder, baking soda, and sea salt the bowl and stir to combine.
  5. Using a 1/4 cup ice cream scoop, drop spoonfuls of biscuit dough onto a baking sheet lined with parchment, with very little space between (these biscuits do not spread out much).
  6. Bake for 12-14 minutes, or until the biscuits are nicely browned.  Remove from oven and let cool slightly.
  7. Make the mint-infused honey: In a small bowl, lay the mint sprigs over the honey.  Mash the mint leaves into the honey, taking care to really press on the leaves so they release their oils.  Let sit for one hour, covered.
  8. Put the mint and honey into a strainer set over another bowl.  Using the back of a spoon or a rubber scraper, press the honey through the strainer into a bowl.
  9. Make the strawberries: In a medium bowl, combine the strawberries with 3/4 of the mint honey.  Stir to combine and let sit to macerate (the juices will come out of the strawberries to make a sauce) while you make the cream.
  10. Make the whipped cream: In a stand mixer, whip the cream until soft peaks form.  Add the remaining mint honey, and whip until stiff peaks just form.
  11. Assemble the strawberry shortcake:  Cut a biscuit in half and lay it on a plate or a shallow bowl.  Spoon the strawberry mixture over the biscuits, making sure the liquid soaks into the nooks and crannies of the biscuit.
  12. Top with whipped cream and a piece of mint, if you like.  Beautiful!
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