Strawberry Shortcake

Strawberry Shortcake

Technically, this is dessert. I know that. It is not, and nor should it be, lunch. Or dinner.

And yet, in the past two days I have had it for both of these things.

Yesterday I made a whole bunch to take to a friend’s house for a lunch-time “strawberry shortcake feast.” And then, tonight, my husband’s working late and it’s just me and the kids and I didn’t feel like cooking and there were all these left-overs from yesterday’s lunch and so….

Strawberry shortcake for dinner. Yes I did.

The kids think I’m the best mom in the world right now.

But, really, it isn’t SO bad if you think about it. (Or, at any rate, that’s what I’m telling myself so that I don’t feel guilty about feeding my kids dessert for lunch. And dinner.) Because, really, what is it? It’s biscuits – tender, flaky biscuits. And sweet strawberries. And freshly whipped cream. None of which have a lick of refined sugar in them at all, with only the tiniest bit of maple syrup. Really, (if you cross your eyes and squint) it’s just like having a piece of bread, some fruit, and a glass of milk! Right?! So, see, it’s not THAT bad!

So, there you have it, folks. Your ready-made rationalization as to why it’s okay to have dessert for dinner!

And here’s how you make it. It’s basically just my standard Spelt Biscuit recipe with a few minor changes.

Combine whole grain spelt flour, baking powder, baking soda, and salt in a mixing bowl. If you have lemons, you can also add a few teaspoons of grated lemon zest, but it’s not essential.

strawberry shortcake

Cut in 2 tbsp of palm shortening and 4 tbsp of butter.

strawberry shortcake

Palm shortening is awesome – heat stable, shelf stable, and you can use it just like vegetable shortening in recipes. This is the kind I use. But if you can’t find it you can just use all butter.

palm shortening

Measure out one cup of sour milk or buttermilk. (I always make this when I have milk that’s soured, so that’s what I use. You can sour milk artificially by adding 1 tsp of lemon juice or vinegar to the milk and letting it sit for 5 minutes.) Add in two droppers full (about 30 drops) of pure liquid Stevia. I always use Trader Joe’s Organic Liquid Stevia – I like it better than any other Stevia I’ve tried! If you prefer, you can omit the Stevia, and the biscuit will just not be so sweet, but still good. Pour the milk in with the flour and mix it up.

strawberry shortcake

It might look a little liquidy at first, but it’ll firm up as you keep stirring.

strawberry shortcake

Dust the counter with some flour, and flour your hands so that they aren’t sticky. Turn the dough out onto the counter and turn it over a few times with your hands to bring it all together into a nice ball. Then flatten it out with your hands until it’s about 1/2 inch thick.

Strawberry Shortcake

Cut into rounds using whatever round thing you can find. Before I had this awesome gadget I just used a juice glass!

Strawberry Shortcake

And place them on a greased baking sheet.

Strawberry Shortcake

Bake at 400 for 20-25 minutes

Strawberry Shortcake

Mmmm, biscuits!

Strawberry Shortcake

To turn these biscuits into strawberry shortcake…chop up some strawberries, squeeze in juice from half a lemon, and drizzle in about 2 Tbsp of maple syrup.

Strawberry Shortcake

Take a pint of heavy whipping cream and add in about 2 Tbsp of maple syrup and whip it up with an electric mixer until firm.

Strawberry Shortcake

Then stick all those wonderful things together!

Strawberry Shortcake

And there you have dessert. Or dinner. Or whatever meal you want. Just tell people it’s bread, fruit, and milk and you’ll be fine.

Strawberry Shortcake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This recipe uses sour milk or buttermilk. If all you have is fresh milk that hasn't soured yet, just add 1 tsp of lemon juice or vinegar to the fresh milk and let it sit for 5 minutes, and you'll magically have soured milk!
Ingredients
  • SHORTCAKE
  • 2 cups whole grain spelt (NOTE: Some flours absorb liquid differently than others. If it seems too loose, add a bit more flour until it's firm enough to pat out.)
  • 4 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp grated lemon zest (optional)
  • 2 Tbsp palm shortening (can use butter instead if you can't find palm shortening)
  • 4 Tbsp butter, cold
  • 1 cup sour milk, buttermilk, or plain yogurt
  • about 30 drops (or 2 droppers full) of pure liquid Stevia extract (optional)
  • STRAWBERRIES
  • 1 lb+ fresh strawberries, quartered
  • 2 Tbsp maple syrup (optional)
  • juice of ½ of a lemon
  • CREAM
  • 1 pint whipping cream
  • 2 Tbsp maple syrup (optional)
Instructions
  1. Preheat oven to 400 F.
  2. Combine flour, baking soda, baking powder, salt, and lemon zest in a mixing bowl.
  3. Cut in the shortening and butter with a pastry cutter or fork, or pulse in a food processor until it looks crumbly.
  4. Measure out the milk and add in the Stevia. Pour the milk in with the flour mixture and stir until the dough is moderately stiff.
  5. Lightly flour the counter top, and flour your hands so they don't stick. Turn out the dough on the floured surface and turn it over few times, pressing it with your hands, until it comes together in a nice ball.
  6. Press the dough flat with your hands until it's about ½ inch thick.
  7. Cut the dough into rounds and place, not touching each other, on a greased cookie sheet.
  8. Bake for 20-25 minutes. They should be firm and lightly browned.
  9. While they're baking, combine the cut strawberries, lemon juice, and maple syrup in a bowl. Mash them a little with a potato masher or fork, if desired.
  10. In another bowl, combine the whipping cream and maple syrup, and whip with an electric mixer until firm.
  11. Top the warm biscuit bottoms with strawberries and whipped cream and devour!!!!

 

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