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 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!
Sprouted Strawberry Shortcake
- 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
Mix the dry ingredients in a medium-sized bowl.
Cut the cold butter into small cubes before adding it to the flour.
Using a fork or pasty cutter, cut the butter into the flour until it crumbles into the flour mixture.
Add the milk and vanilla extract.
Stir gently to incorporate.
Turn the dough out onto a lightly floured surface.
Gently pat the dough into a round.
Fold over and gently flatten 10 times to create layers.
Shape into a 8-inch disk.
Place into a cake pan.
Sprinkle with sucanat and cinnamon if desired.
Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until the top is lightly golden brown.
Place onto a cooling rack.
Cut each slice in half.
Serve hot or room temperature with whipped cream and fresh strawberries.
- 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.
Do you make shortcake? What are your favorite toppings?
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We love shortcake. My grandma used to have a large enameled wash basin and she would prepare her strawberries in that. She would mash hers with a potato masher so they were very juicy. She didn’t make a sweet shortcake. If I recall correctly, she just used biscuits.
I have sprouted pastry flour and use it often. It is my favorite flour for baking.
This looks lovely Katie! I look forward to trying it as soon as I can get some berries.
Katie Mae Stanley says
Mashing the berries is a great idea! I love old enamel basins!