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.
- 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.
Do you make shortcake? What are your favorite toppings?
This post was featured in 41 Exciting Ways To Use Spring Produce.
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