Strawberry Shortcake Recipe

Strawberry Shortcake is most definitely, one of my top favorite desserts.
I’ve had them with Angel Food Cake, but I prefer the old traditional biscuit style of the shortcake, and decided to whip up this recipe for a last minute Easter Dinner.

I was originally going to make the Whipped Coconut Milk Topping from my Organic Vanilla Cupcakes recipe, but I found an organic Whipped Cream while grocery shopping, and I definitely wanted to try organic Whipped Cream!! (lol)

This Strawberry Shortcake Recipe is super easy to make. I divided the dough into a cupcake pan, and eating a Strawberry Shortcake Cupcake, is perfect for that light finish to a meal, or to enjoy as a snack.

Serves: 12

Strawberry Topping Ingredients:
15 strawberries, stemmed and quartered
2 tbs Cane Sugar

Shortcake Ingredients:
2 cups Spelt Flour, or All-Purpose Flour
3½ tbs Cane Sugar
2 tsp Baking Powder
¼ tsp Baking Soda
¾ tsp Sea Salt
1 Egg
3 tbs Almond Milk (I used Silk True Almond in Vanilla)
1½ cups Whipped Cream
Butter or Coconut Oil to grease cupcake pan

Whipped Cream
2 cups Whipped Cream, chilled
3 tbs Cane Sugar
1½ tsp Vanilla Extract
1 tsp Freshly Grated Lemon Zest

Strawberry Topping Instructions:

  • Soak, clean and remove stems from strawberries
  • Cut into quarters
  • In a mixing bowl or container, mix strawberries with sugar
  • Refrigerate until ready to use
    This will allow the juice to form from the strawberries

Whipped Cream Instructions:

  • In a bowl (or the whipped cream container), whisk Whipped Cream, Cane Sugar, Vanilla Extract and Lemon Zest, until all ingredients are combined

Shortcake Instructions:

  • Preheat oven to 400°F
  • In a large mixing bowl, sift (individually), Flour, Cane Sugar (if you made it into powder sugar form, as outlined in my Tips below), Baking Powder, Baking Soda and Sea Salt
  • After sifting individual ingredients, whisk around to mix thoroughly
  • Add Whipped Cream and gently mix and fold, until ingredients are combined
    The texture will be very crumbly and separated
  • Add Almond Milk and Egg. Mix until ingredients form into a solid dough ball
  • Lightly grease cupcake pan with Butter or Coconut Oil
  • Roll small individual balls of dough (approximately the size of a golf ball), and place into cupcake pan
  • Bake for 20 minutes, or until golden
  • Remove from oven and let sit in pan, to cool for 5-10 minutes
  • Cut shortcake cupcakes in half with a bread knife
  • Begin layering the bottom of the cupcake with Whipped Cream, 4 pieces of strawberry, and a bit of whipped Cream.Place cupcake top on top, and add Whipped Cream, with a piece of strawberry
  • Lastly, drizzle some strawberry juice on top
  • Enjoy!


  • Prepare strawberry topping, 30 minutes before serving. This will prevent the strawberries from going soft, and still keep a fresh form
  • For the Shortcake: you can substitute the Whipped Cream for Heavy Cream
  • An extra step, in a blender (or Magic Bullet if you have), blend the Cane Sugar into a Powder Sugar form, to sift into shortcake mixture
  • Important to ensure the measurements of Baking Powder and Baking Soda. Triple check if you need to
  • When forming dough balls, have a bowl of warm water to dip your hands in, to avoid having the dough stick
Organic preferred and supported, but conventional ingredients can be used as well.

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