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Strawberries are a perfect choice for spring, but you can also try this luscious cake-and-cream combination with peaches, plums, or any variety of berries.

Yield: Serves 8

Prep time: 30 minutes

Baking time: 18 - 20 minutes

Difficulty Level: Moderate

Sour Cream Cake:

• 3/4 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 1/4 tsp. freshly grated orange zest
• 1/4 cup Horizon Organic® unsalted butter, melted
• 1 large Horizon Organic egg
• 1/2 cup Horizon Organic sour cream
• 1/2 tsp. vanilla extract

Cinnamon Sugar:

• 1 1/2 Tbsp. sugar combined with 1/4 tsp. cinnamon

Preheat the oven to 350°F. Generously grease an 8-inch round cake pan. Sift together the flour, sugar, baking powder, baking soda, and salt in a spacious bowl. Add the orange zest and whisk vigorously to combine. In separate bowl, whisk together the melted butter, egg, sour cream and vanilla. Add the wet mixture to the dry all at once and mix with a folding motion until just barely combined. The batter should remain rough and lumpy; do not overmix. Turn the batter into the prepared pan and use a small angled spatula to spread it into an even layer (batter does not have to be perfectly smooth). Sprinkle liberally with cinnamon sugar. Bake the cake in the preheated oven for 18-20 minutes, until it springs back when pressed gently in the center. Cool completely before unmolding from the pan. For best flavor and texture, prepare the cake at least one day in advance. Cake can be stored, wrapped in plastic, for up to three days at room temperature, or up to one month frozen.

Fruit and Cream Topping:

• 3 cups sliced strawberries
• 1 Tbsp. sugar (add more or less to taste)
• 1 Tbsp. Grand Marnier (optional)
• 1 cup Horizon Organic heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp. vanilla
• 1/2 tsp. cinnamon (or more to taste)
• 1/4 cup Horizon Organic sour cream

Combine the strawberries, sugar, and Grand Marnier and allow the mixture to sit at room temperature while you prepare the whipped cream. Using an electric mixer, whip the cream, powdered sugar, vanilla, and cinnamon until the mixture thickens enough to show the tracks of the beater. Add the sour cream and continue to whip until the mixture reaches a fluffy whipped topping consistency. (Do not continue to beat beyond this point, because the cream may curdle.) The fruit and cream can be prepared up to four hours in advance. Store the fruit at room temperature, the cream in the refrigerator, until ready to use.

To assemble the shortcakes, place a slice of sour cream cake on each plate and top generously with berries, spooning any accumulated juices over the cake. Place a liberal mound of cinnamon cream on top and serve immediately.

Calories 291; Protein 4g; Carbohydrates 22g; Fat 22g; Saturated Fat 13g; Cholesterol 10mg; Sodium 167mg; Vitamin A 17% DV; Vitamin C 53% DV; Calcium 9% DV; Iron 11% DV

Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.