Sprouted Strawberry Shortcake

Who doesn’t love fresh strawberries — vibrant red and bursting with flavor? They’re one of my favorite foods to eat in the spring! Although I’ve meant to plant my own strawberries for several years now, that still hasn’t happened. For now, I’m happily enjoying them from a roadside stand.

Strawberries are perfect on their own, but I love adding them to a lightly sweetened dessert (like… shortcake!) for a spring treat. When I was little, my family would sprinkle a homemade biscuit with cinnamon and sugar, and top it with whipped cream and strawberries.

For this recipe, I use a pastry flour from sprouted soft white wheat (or sprouted spelt). If you use red or white hard wheat, the cake will be more dense, but it’s up to you. 🙂 It is a slightly sweet biscuit or scone baked as one large disk. If you prefer a soaked recipe, these basic scones are perfect.

Obviously I prefer to top my shortcake with strawberries, but you can use any seasonal fruit to make it your own. You can even use different whipped creams such as lemon or chocolate for a fun twist!

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Sprouted Strawberry Shortcake

Strawberries are perfect on their own, but I love adding them to a lightly sweetened dessert (like… shortcake!) for a spring treat.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6 servings

Calories 387 kcal

Author Katie Mae Stanley

Ingredients

• 3 to 3 1/4 cups sprouted soft white wheat flour or sprouted spelt flour*
• 1 cup raw whole milk or dairy-free milk of choice
• 6 tablespoons grass-fed butter cold
• 1/4 cup sucanat or rapadura
• 1 tablespoon baking powder
• 1 tablespoon sucanat or rapadura optional
• 1 teaspoon ground cinnamon optional
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions

1. Mix the dry ingredients in a medium-sized bowl.
2. Cut the cold butter into small cubes before adding it to the flour.
3. Using a fork or pasty cutter, cut the butter into the flour until it crumbles into the flour mixture.
4. Add the milk and vanilla extract.
5. Stir gently to incorporate.
6. Turn the dough out onto a lightly floured surface.
7. Gently pat the dough into a round.
8. Fold over and gently flatten 10 times to create layers.
9. Shape into a 8-inch disk.
10. Place into a cake pan.
11. Sprinkle with sucanat and cinnamon if desired.
12. Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until the top is lightly golden brown.
13. Place onto a cooling rack.
14. Cut each slice in half.

15. Serve hot or room temperature with whipped cream and fresh strawberries.

Recipe Notes

• This recipe was created with freshly-milled flour so I used 3-1/4 cups of flour. If using flour that has had time to settle after milling, start with 3 cups.

Nutrition Facts

Sprouted Strawberry Shortcake

Amount Per Serving

Calories 387 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 34mg11%

Sodium 313mg14%

Potassium 327mg9%

Carbohydrates 59g20%

Fiber 7g29%

Sugar 12g13%

Protein 10g20%

Vitamin A 416IU8%

Calcium 183mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Do you make shortcake? What are your favorite toppings?

This post was featured in 41 Exciting Ways To Use Spring Produce.