Heat oven to 375 degrees.

Line a baking pan with a tray liner or parchment paper. I like these pan liners.

In a bowl, combine the flour, oats, brown sugar, 1/4 cup of white sugar, baking powder and salt. Stir until all ingredients are combined thoroughly.

Use a pastry blender or fork to cut in the butter until the mixture is crumbly. I like to pulse this recipe in my food processor. It’s so much faster for me!

Add the milk and Jade Lemon Vitality Essential Oil and stir until dry mixture comes together. There will still be some dry spots. Don't worry. If you do this step in your food processor, then pulse about 6 or 7 times until the crumbles start to pull away cleanly from the side of the bowl.

Turn the dough out onto a lightly floured surface and knead the dough tenderly. You can skip the flour if you roll them onto a separate tray liner. They’re nonstick so it’s perfect!

Turn it over onto itself about 5 times. Not too many times! You don’t want dry and tough shortcakes.

Divide the dough into 12 equal portions. Mold each portion into small ball and smash it gently with your hand onto the lined pan. Do this quickly so you’re not melting the butter with your hot little hands.

Sprinkle each with the demerara sugar. I like to pour the sugar into a dish and then dip the top of the shortcakes in there to coat them thoroughly.

Bake at 375 degrees for 15 minutes. They might be only slightly browned on the bottom. This is perfect. Do not overbake!

While the shortcakes are baking, slice your strawberries and place them into a small bowl with 1 tablespoon of white sugar and the Bergamot Vitality Essential Oil. Stir gently and allow them to sit on the counter. Room temperature strawberries are sweeter than when they’re cold. And the sugar will form into a nice glaze. Yum!

In a mixing bowl or Nutri Ninja, combine the whipping cream, powdered sugar, and Spearmint Vitality Essential Oil and whip until light and fluffy and stiff peaks form. Place this in the fridge until time to assemble the shortcakes.

When shortcakes come out, allow them to cool for 10 minutes on a wire rack. Cut in half and serve with strawberries and whipped cream.

If you have any leftover, store all the components separately in the refrigerator.