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Thursday, July 1, 2010

Strawberry Shortcake Supreme

Strawberry shortcake isn't just a sweet tooth remedy.  Once prized in ancient Rome for their medicinal uses, strawberries are recognized as having more vitamin C than some citrus fruits. They are also high in fiber, folate, potassium and antioxidants, making them a natural means of reducing the chances of heart disease, high blood pressure and certain cancers.

Fresh raw cream is a living food offering vitamins and minerals to be utilized by the body, and contains beneficial bacteria and enzymes which are otherwise destroyed during pasteurization.  It is precisely these components of living foods that make them so valuable to our overall health.   These enzymes enable better digestion of macronutrients and better absorption of micronutrients while the beneficial bacteria promote intestinal health and a well-functioning immune system.  Raw cream is also recognized as one of the good for you fats that help you lose weight when following certain guidelines, by Sally Fallon and Mary Enig in their book, "Eat Fat, Lose Fat".

 To lose weight and/or maintain weight, I only have a dessert such as this once a week.  I still eat pancakes, etc. with homemade freezer jam, or real maple syrup, but only have a dessert once a week in order to lose or maintain weight.

Strawberry Shortcake Supreme

4 cups sliced fresh organic strawberries mixed with evaporated cane sugar to taste, best when allowed to set for a couple of hours in the fridge to incorporate flavors before served

3 1/2 cups all purpose organic flour (for those who grind their own, (preferred) that would be half soft white wheat and half hard white wheat.)
1 tsp. Celtic sea salt
1 tbsp.aluminum free baking powder
1/2 tsp. baking soda
6 tbsp. organic evaporated sugar
1/2 cup cold organic butter
2 tsp. organic vanilla
1 large organic egg
1 cup buttermilk (preferably cultured at home with raw milk~1/2 c. store bought buttermilk in the bottom of a quart jar, fill with fresh milk, screw the lid on loosely, and set on top of refrigerator for a couple of days until it smells like sweet buttermilk.)

1 cup fresh organic heavy cream, preferably raw
 3 tbsp. organic powdered sugar
1 tsp. organic vanilla

Preheat oven to 425 degrees.

Whisk together dry ingredients and cut in cold butter.  Whisk egg, 2 tsp. vanilla and buttermilk together in a small bowl and then add all at once to the dry ingredients.  Stir gently until liquid is absorbed.  Knead dough lightly 4 or 5 times. Being very careful not to over handle the dough,  roll out to 3/4 inch thick and cut with cookie cutter or biscuit cutter, and place them on a greased cookie sheet.  Bake at 425 degrees for 10 to 12 minutes or until lightly browned.  Alternately, you may pat dough in a greased 13 x 9 pan and bake at 400 degrees for 15 to 20 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Allow to cool for 15 minutes, place biscuits on an individual plate, and top with sliced strawberries, and a dollop of  whipped fresh cream. (whip 1 cup heavy fresh cream on high. When the cream starts getting firm, whip in about 3 tablespoons or so of organic powdered sugar, continue beating and add 1 teaspoon organic, and beat  until stiff.  Do not overbeat, as your cream will become lumpy, and separate into butter.)

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