I’ve been making these strawberry shortcakes weekly, after our Wednesday restocking with fresh Amish cream. With a newborn baby, easy and fast has been my mantra recently, and these shortcakes definitely fall into that category. I even make them for dinner, with some bacon or sausage. Shortcakes don’t need gluten to hold shape, so they can be made with all oat flour. I like the combination of sprouted spelt and oat flours, and I’ve also used regular spelt and oat flours.
HOW TO MAKE STRAWBERRY SHORTCAKES
Ingredients:
1.5 cups all-purpose spelt or einkorn flour (sprouted flour works too)
1 cup oat flour (or sprouted oat flour)
1/3 cup sugar
1 tbsp baking powder
1/2 teaspoon salt
1/2 stick (60g) cold butter, cubed
1/2 cup kefir or buttermilk (how to make kefir)
1/2 cup milk
1 tsp vanilla extract
Instructions
Preheat over to 375ºC. Line a baking sheet with parchment paper.
Combine dry ingredients in a large bowl.
Add butter, and cut with two knives, or pastry cutter until butter pieces are no larger than popcorn kernels.
Add kefir, milk and vanilla; incorporate into the dough with a fork. Try not to touch dough with your hands (not to melt the butter). Using a cookie scoop or two spoons, drop pieces of dough onto the cookie sheet (I got 12).
Bake for 20 minutes, or until a toothpick comes out clean.
Cool on a wire rack before serving.
Top with freshly whipped cream and chopped strawberries.
Strawberry Shortcakes
Ingredients
- 1.5 cups all-purpose spelt or einkorn flour sprouted works too
- 1 cup oat flour or sprouted oat flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons (60g) cold butter, cubed
- 1 cup kefir or buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat over to 375ºC. Line a baking sheet with parchment paper.
- Combine dry ingredients in a large bowl.
- Add butter, and cut with two knives, or pastry cutter until butter pieces are no larger than popcorn kernels.
- Add kefir vanilla; incorporate into the dough with a spoon until no dry spots remain.
- Using a cookie scoop or two spoons, drop pieces of dough onto the cookie sheet (I got 12).
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Cool on a wire rack before serving.
- Top with freshly whipped cream and chopped strawberries.
1 comment
Strawberry shortcakes were, and still are, typically made by my family every year after picking strawberries. As we grew up, learned more about nutrition (now my profession), and our tastes changed, our recipe for shortcakes changed as well — mostly transitioning to less refined carbohydrate and more whole grains, as well as less sugar. This version you have with oat and spelt flour, kefir, a minimal amount of sugar and unsweetened whipped cream is fantastic. I look forward to sharing it with my family. Thank you!