Description
A delightful twist on a classic! Buttery spelt shortcakes layered with juicy strawberries and whipped cream.
Ingredients
Units
- 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