Regular shortcake is fine. Spelt shortcake is better. Wholemeal spelt flour has a nuttiness that plain flour cannot match, and it makes the shortcake denser and more biscuit-like. Cold butter rubbed into the flour with raw cane sugar, vanilla, and salt, rolled out, cut into circles, and baked until golden.
They spread in the oven, which is normal. You can neaten the edges while they are still warm. Once cool, you stack them: one shortcake on the plate, sliced strawberries, a second shortcake, whipped cream, and whole strawberries on top. A pound of strawberries for one batch. Serve immediately.
Tips for Making Strawberry Spelt Shortcake
Keep the butter cold
Cold butter rubbed into spelt flour creates pockets that steam during baking and make the shortcake flaky. If the butter is soft, you get a flat, dense biscuit.
Cut the butter into small cubes and work quickly. If the kitchen is warm, chill the flour for fifteen minutes before starting.
Chill the dough before baking
After cutting the circles, chill them on greaseproof paper for thirty to fifty minutes. This firms up the butter again after handling.
Bake at 338°F (170°C) for twenty to twenty-five minutes. Spelt browns faster than white flour, so watch them.
Strawberry Spelt Shortcake
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A delightful twist on a classic! Buttery spelt shortcakes layered with juicy strawberries and whipped cream.
Ingredients
- 1 cup (227 g) cold butter
- 1 cup (227 g) wholemeal spelt flour
- 1 organic egg, beaten
- 1/2 cup (113 g) raw cane sugar
- 1/2 tsp vanilla
- a pinch salt
- 1 lbs (454 g) strawberries, halved or quartered
- 1 cup (227 g) whipping cream
- 1 tsp sugar
Instructions
- Place the butter and flour in a bowl and rub together until the mixture resembles breadcrumbs.
- Add sugar, salt, and vanilla and work the dough until it comes together as a smooth pastry.
- Roll out the dough to half a centimeter thick on a clean, floured work surface.
- Cut out 9 cm circles (or larger).
- Transfer the pastry circles onto greaseproof paper and chill for 30-50 minutes.
- Preheat your oven to 338°F (170°C).
- Arrange the shortcakes on a baking tray using the greaseproof paper.
- Bake in the middle of the oven for 20-25 minutes, or until golden brown. (The mixture will spread while baking; this is normal. You can neaten the edges while warm.)
- Transfer the cakes to a wire rack to cool.
- Cut the strawberries, reserving some whole for decoration. Whip the cream.
- Once the shortcakes are completely cool, arrange one shortcake on a plate or cake stand. Cover with sliced strawberries, top with another shortcake, whipped cream, and the reserved whole strawberries.
- Serve immediately.
Notes
- For a richer flavor, use brown butter instead of regular butter in the shortcake.
- To prevent soggy shortcakes, let the baked shortcakes cool completely before adding the strawberries and cream.
- If you don’t have spelt flour, substitute all-purpose flour for a similar texture, but the flavor will be slightly different.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 shortcake
- Calories: 400
- Sugar: 30
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use regular flour instead of spelt?
Yes, but the flavour changes. Spelt has a nutty, slightly sweet quality that regular flour does not. If you substitute, the shortcakes will be lighter and milder.
Why do the shortcakes spread during baking?
The high butter content and lack of baking powder means the dough spreads instead of rising. This is normal for this recipe. Neaten the edges with a knife while they are still warm from the oven.
How far ahead can I bake the shortcakes?
Bake them the same day you plan to serve. Once assembled with strawberries and cream, they soften quickly. The baked shortcakes without toppings can be stored in an airtight container for one day.
When does the beaten egg get added???