Today I will share with you my recipe for strawberry shortcake made solely from whole foods and fresh ingredients. I can proudly say that it is the best strawberry shortcake I have eaten, mostly because I enjoy the flavors without second-guessing what preservatives and chemicals I might be ingesting right now. In this recipe, the answer is simple: none!
Homemade buttermilk biscuits sweetened with a dash of whole cane sugar are just mouth-watering on their own. Combine that with fresh organic strawberries, mint, honey, and velvety whipped cream and you will get the absolute strawberry shortcake. Perfect for everybody and at any time of the day! Simple but so full of rich flavors. Once you try this one, you will never go back to store-bought cake mixes and artificial strawberry pie fillings.
By making this delicious dessert with real foods instead of artificial ingredients, you make sure that your body and the bodies of your guests will be able to digest it without any problems. This is what people are meant to eat, not those factory-made chemical-laden pseudo ingredients.
- a measuring cup
- a large mixing bowl
- a pastry blender OR a food processor
- a wooden spoon
- a dish towel
- optional: a large dehydrator
- 1/4 cup of ice cream scoop
- a jelly roll pan
- parchment paper
- a rolling pin
- two small mixing bowl
- a small strainer
- a rubber scraper
- a medium mixing bowl
- a small spatula
- a stand mixer with a whisk attachment
- a biscuit cutter OR a pizza cutter
- a cake pan
- 2 1/2 cup of freshly ground flour (how to make sprouted flour)
- 1 cup of buttermilk (how to make buttermilk)
- 3/4 stick of cool butter (about 6 tablespoons) (how to make butter)
- 1 cup of raw honey
- 2 T. of whole cane sugar
- 2 t. of baking powder
- 1/2 t. of baking soda
- 1 t. of sea salt
- several sprigs of fresh mint
- 1 cup of heavy cream
- 1 pound of organic strawberries
- Combine flour and butter in a large mixing bowl using a pastry blender or a food processor.
- Add in the buttermilk and combine by stirring with a wooden spoon.
- Cover with a dish towel and leave to rest at warm temperature (like the oven with the light turned on or a warm pantry) overnight or at least 12 hours. You can also use a dehydrator for this.
- Once 12 hours have passed, preheat the oven to 425 degrees.
- Uncover the bowl and add in the whole cane sugar, baking powder, baking soda, and sea salt. Combine with a wooden spoon.
- Line a jelly roll pan with parchment paper.
- Use an ice cream scoop to form round biscuits from your buttermilk dough on the baking sheet. You don’t need to leave a lot of space in between because they won’t grow too much.
- Bake for 12 to 14 minutes. The biscuit should be nicely browned by now.
- Take out of the oven and leave to cool.
- Put the mint sprigs and honey in a small bowl.
- Use a potato masher or a similar tool to smash the mint so that it releases mint oil into the honey.
- Leave covered with a dish towel for one hour.
- Set a strainer over another bowl and use a rubber scraper to press the honey over the strainer. You will receive mint-infused honey.
- Dice the strawberries.
- Combine them in a medium mixing bowl with 3/4 of the mint-infused honey.
- Stir to combine and leave to rest while you make whipped cream.
- Whip the cream using a stand mixer with the whisk attachments. Continue whipping until you see soft peaks forming.
- Combine the cream with the rest of the mint-infused honey.
- Cut the buttermilk biscuits into half and layer on the bottom of your cake pan.
- Pour the strawberry filling onto the biscuits in an even layer.
- Put the whipped cream on top of the strawberry layer.
- Chill in the fridge for a few hours so that cake sets properly and all the flavors combine.
- Serve with fresh mint on top. Enjoy!