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Sprouted Strawberry Shortcake

Strawberries are perfect on their own, but I love adding them to a lightly sweetened dessert (likeā€¦ shortcake!) for a spring treat.
Course Dessert
Author Katie Mae Stanley

Ingredients

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.