Strawberry Shortcake


1 pound strawberries, stemmed and sliced

3 Tablespoons Clearly Organic Sugar

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 Tablespoons Clearly Organic Sugar

1 teaspoon salt

1/2 cup Clearly Organic Vanilla Almond Milk

1/2 cup plain Greek yogurt

1/2 cup heavy cream


Whipped Cream:

1 cup heavy cream, chilled

3 Tablespoons Clearly Organic Sugar

1 1/2 teaspoons Clearly Organic Vanilla

1 teaspoon grated lemon or lime zest


Mix berries with 3 Tablespoons sugar so juices can develop. Set in refrigerator for 30 minutes. Preheat oven to 400 degrees. Sift together flour, baking powder, baking soda, 2 Tablespoons sugar and salt. In a small bowl whisk together almond milk, Greek yogurt and heavy cream. Then pour liquid in with the flour mixture and stir until just combined. Place mixture in a greased 8×8 square pan or make biscuit size short cakes on a cookie sheet. Bake 15-20 minutes or until golden. While shortcake is baking make whipped cream. Using an electric mixer beat heavy cream, sugar, vanilla and zest until soft peaks form. This will take about 90 seconds to 2 minutes. Keep whipped cream chilled in the refrigerator until ready to use.

Remove short cake from the oven and let cool completely, about 15 minutes. Split cake pieces or biscuits in half horizontally. Spoon some of the berries with juice onto each shortcake bottom. Top with a generous dollop of cream and then add the short cake top. Spoon more berries over the top if desired.

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake

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