When we got home from our strawberry picking adventure last Saturday – I went straight to work whipping up a homemade organic strawberry shortcake. I was a little worried that it wouldn’t taste as good as one that could picked up from the bakery – I was wrong. It was a huge hit, Eben and the mister were both impressed. Honestly it didn’t taste long to put together, however it bakes for an hour and then needs to cool for a couple more – so make it well in advance if you are taking it to a party or serving it for dessert. Read on to get started:
What you will need:
- 1 cup organic cake flour
- 1 1/2 cups organic sugar
- 12 large organic free range egg whites (or substitute)
- 1 1/2 teaspoons organic vanilla
- 1 1/2 teaspoons organic lemon juice
- 1 teaspoon organic cream of tartar
- 1/2 teaspoon organic almond extract
- 1/4 teaspoon salt
- organic strawberries
For the whipped topping:
- 1 cup organic coconut oil
- 1 tablespoon organic honey
- 1 tablespoon organic vanilla
Step 1: Whisk It!
Heat oven to 325°. In a bowl, whisk the organic flour and 3/4 cup of organic sugar.
Step 2: Mix It!
In your stand mixer (or with a hand mixer) beat egg whites on low speed until they begin to froth. Add the organic cream of tartar, lemon juice, vanilla extract, almond extract and salt and continue to beat on medium speed. Add the other 3/4 cup of organic sugar a little at a time until it has all been added, then mix until soft peaks form.
Step 3: Fold It!
Gently fold in the flour-sugar mixture using a spatula, pour into a 9 inch pan (preferably with a removable bottom). If not, line it with parchment paper first.
Step 4: Bake It!
Bake it for 60 minutes until under the top is golden brown and will spring back when you press it.
Step 5: Cool It!
Immediately remove it from the pan and let it cool for several hours.
Step 6: Cut It!
Cut with a serrated knife.
Step 7: Serve It!
Serve topped with organic strawberries and homemade organic whip cream.