Einkorn Strawberry Shortcake
Recipes
Makes 12
Strawberry Shortcake with Einkorn or Whole Wheat Flour
Ingredients
For the strawberries:- 6 cups (2 pounds) fresh strawberries, cut into ¼-inch slices
- ¼ cup (50 g) granulated sugar
- 2 teaspoons fresh lemon juice
- 3 cups (360 g) jovial All-Purpose Einkorn Flour or 3¾ cups (360 g) jovial Whole Wheat Einkorn Flour or 2 cups (384g) jovial wheat berries, ground to flour
- ½ cup (100 g) granulated sugar, plus 1 tablespoon for dusting
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- 8 tablespoons (113 g) unsalted butter, cold and cut into ¼ -inch cubes
- 1 large egg
- 1 cup (240 g) whole milk, kefir or buttermilk
- 1½ cups fresh whipped cream, for topping
Instructions
- Make the strawberries: In a large bowl, mix together the strawberries, sugar, and lemon juice. Place in the refrigerator and let the strawberries macerate for 30 to 45 minutes.
- Preheat the oven to 425°F. Line a cookie sheet with parchment paper
- Make the shortcakes: Place the flour, sugar, baking powder, and salt into the bowl of a food processor and pulse to combine. Drop in the butter and pulse for 30 seconds to a sandy consistency. In a medium bowl, mix the egg and milk together with a fork. Turn the food processor on and pour in the milk mixture, letting it blend for 30 seconds, stopping to scrape the sides of the bowl with a rubber spatula, as needed, until all the flour is incorporated. Remove the blade and scrape the dough from the blade back into the bowl.
- Drop twelve ¼-cup mounds of batter onto the parchment lined cookie sheet, spacing them 2 inches apart. Dust the tops with the remaining tablespoon of sugar.
- Bake the shortcakes for 20 minutes until golden brown. Transfer to a wire rack and let cool.
- To assemble: Slice the shortcake in half horizontally with a serrated knife and layer with a ½ cup of strawberries and 2 tablespoons of fresh whipped cream.
