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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.

Sprouted Spelt Strawberry Shortcake

Light, buttery and not too sweet, the perfect summer dessert. Made with sprouted light spelt flour!
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling time: 10 minutes
Servings: 6

What You'll Need:

  • cups Sprouted Sifted Spelt Flour
  • 1 tbsp baking powder
  • 3 tbsp granulated sugar
  • ½ tsp salt
  • 6 tbsp butter, frozen
  • ½ cup buttermilk (see notes to make your own)
  • a few pinches coarse sugar (optional for topping)

How To Make It:

  • About 30 minutes before you start, measure butter and put in freezer (all in one piece is easiest).
  • In a large bowl, blend flour, salt, sugar and baking powder.
  • Using a regular size cheese grater, grate the frozen butter on top of the flour mixture. With your hands, work the flour and butter together until in forms a coarse meal. Alternatively, you can cube the butter and pulse it with the flour mixture in a food processor.
  • Pour buttermilk over the mixture and stir with a spoon just until it comes together. If necessary, knead once or twice to make a shaggy ball.
  • Place dough on a lightly floured surface and roll (preferred) or pat into a rectangle about ½" thick. Fold the dough over itself and roll out again. You can add small amounts of flour to the counter if needed to prevent sticking. Repeat folding the dough over itself two more times. The dough should look marbled with butter.
  • Roll the dough to about ¾" thick. Cut 2½" rounds by pressing straight down (don't twist the cutter) or cut into 2½" squares by pressing straight down with a sharp knife. Push the scraps together, roll out and fold over itself, then roll to ¾" and cut the remaining pieces.
  • Place shortcakes on a parchment lined tray and put in the freezer for at least 10 minutes, or until ready to bake. In the meantime, preheat oven to 450℉.
  • Bake for 15 minutes, or until golden brown. Place on a wire rack to cool completely. To serve, pull or cut the top off and fill with whipped cream and fresh strawberries. These are best enjoyed on the day they are baked.

Notes

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)
Have you made this recipe? Tag @secondspringfoods on Instagram!
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