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Sprouted Spelt Strawberry Shortcake

Light, buttery and not too sweet, the perfect summer dessert. Made with sprouted light spelt flour!

It’s officially strawberry season! To celebrate this delicious time of year, why not make simple, light, summery sprouted spelt strawberry shortcake? It is made with sprouted light spelt flour that’s been sifted for a light taste and texture. The result is a buttery, fluffy, not too sweet shortcake with a ton of nutty spelt flavour. This dessert really lets the flavour of the strawberries shine through. So if possible, we highly recommend visiting a local farm for the freshest strawberries, or even pick your own!

Don’t worry if you’ve never made shortcake (or biscuits) before. Just be sure to read all the instructions and helpful tips so that you can achieve all those wonderful layers. Get ready to impress your family and friends with a dessert that tastes like summertime!

tips for making sprouted spelt shortcake

Why grate the butter? This allows you to work it into the flour quicker and keep the butter cold. You don’t need to grate it if using a food processor.
Work the butter and flour by rubbing it between your hands until it looks like a coarse meal. It should look fairly uniform with small balls of butter and no big chunks left. It will be more worked in than a typical pastry dough (where you’re looking for pea-sized pieces of butter)
If using a food processor, still stir in the milk by hand. Doing this step in the food processor will overmix the dough and it will become dense and tough rather than light and flakey
Rolling the dough out and folding it over itself creates those wonderful flakey layers, be sure to do it three times!
Don’t skip the chilling step! It is essential that the shortcakes go into the oven cold
When cutting the shortcake dough, be sure to cut straight down without twisting the cutter. Twisting “seals” the edges and the shortcakes will rise over to the side (still delicious but resembles the Leaning Tower of Pisa!)

ingredient tips and substitutions

Flour: this recipe would also work well with sprouted sifted wheat or sprouted sifted red fife flour
Butter: we have successfully made this recipe with plant-based butter for a non-dairy or vegan shortcake
Buttermilk: you can make your own buttermilk by adding 1 1/2 tsp of lemon juice or apple cider vinegar to a 1/2 cup measure, then fill the rest up with your milk of choice (works with milk alternatives like almond, oat etc. too). Allow the mixture to rest for a few minutes to thicken and develop lumps (this is normal)
Coarse Sugar: this is optional but it adds a lovely crunch and sparkle to the top of the shortcake

recipe notes

Shortcakes are always best when eaten fresh (the day they are baked). They can be stored in an airtight container at room temperature for several days, but they will lose the lovely crisp exterior.

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