Strawberry Shortcake

Makes 8 servings

Strawberries are a summer delight, an with the end of summer approaching, it’s time to take advantage of those fresh strawberries, and savor a light and delicious dessert!


2 cups all-purpose flour

1/2 cup coconut sugar, divided

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

7 tablespoons cold grass-fed unsalted butter, divided

3/4 cup + 2 tablespoons whole buttermilk, divided

1 tablespoon sugar in the raw

1 pint strawberries, hulled and quartered

2 cups heavy whipping cream


Preheat oven to 450°.


In a large bowl whisk together, flour, ¼ cup coconut sugar, baking powder, baking soda and salt until combined.


Cube 6 tablespoons of the butter and add into the bowl with the flour. Using a pastry blender or a fork cut into the butter until the mixture is crumbly. Create a well in the center of the flour mixture and pour in ¾ cup of the buttermilk. Using a wooden spoon, fold buttermilk into the flour mixture until moistened. Lightly flour hands and knead the dough until it comes together.


Melt the remaining tablespoon of the butter in a microwave on high for about 20 seconds. Pour into a large 12-inch cast-iron skillet or oven safe skillet. Spread the butter until coats the bottom. Using a large (1/4 cup) ice cream scoop, scoop 8 balls of the dough and place into the skillet. Flatten the balls of dough. Using a pastry brush, brush the remaining 2 tablespoons buttermilk over the top of the dough and sprinkle with the sugar in the raw. Bake for 20 minutes or until the tops of the biscuits are lightly golden brown. Remove from oven and allow to cool completely.


In a medium bowl, stir together strawberries and 2 tablespoons coconut sugar. Allow the berries to macerate for about 15 – 20 minutes. Juices from the strawberries will release.


Meanwhile in the bowl of a stand mixer or using a hand blender. Whip the heavy cream on high until thickened, add the remaining 2 tablespoons coconut sugar, and whip on high until just stiffened.


Slice the biscuits in half and top the bottom half with the whipped cream and strawberries and top with the top. Serve immediately.