Cooking & Baking

DIRECTIONS:

1. Preheat oven to 400° F. Lightly butter a baking sheet.
2. Sift the flour, baking powder and sugar into a bowl. Add the Organic Valley European-style Cultured Butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Mix Organic Valley Half & Half together with lightly beaten egg, add wet mixture to dough; stir with a fork until the dough just holds together.
3. Knead the dough on a floured surface until it’s smooth, yet don’t overwork the dough. Roll out the dough to approx. ½-inch thick. Using a floured 2 ½ - 3-inch cookie cutter (or floured glass), cut out 6 rounds. Gather the scraps, reroll; cut 2 more rounds.
   a. Note: this recipe is for an open face Strawberry Shortcake. If you prefer a 2 piece dessert roll out dough to ¾ inch and create 6 rounds. Split open when cooled and assemble.
4. Put the 8 rounds on a prepared baking sheet. Bake in the center of the oven for 15 minutes or until the biscuits are golden brown and firm to the touch.
5. For the filling, mix berries and sugar in a bowl. Chill.
6. For the whipped cream: Make sure Heavy Whipping cream is cold – the colder the better. Beat cream, slowly at first, until consistency is thick, soft and fluffy or until soft peaks begin to form. Add vanilla and beat until stiff peaks form. Be carefully not to over-whip (or you’ll end up with butter!)
7. Cool the biscuits on a rack. Heap them with the chilled strawberries and whipped cream.
8. Serve immediately with remaining whipped cream on the side.