Strawberry shortcake is my favorite dessert. I prefer a flaky, biscuit type of shortcake rather than a soft, cakey one. Over the years, I've adapted a scone recipe from Rose Levy Berenbaum's The Pie and Pastry Bible. These shortcakes are rich and flaky and can absorb the strawberry juices and cream well. I've enjoyed eating strawberry shortcake at fairs, but nothing compares to homemade (and you can add more strawberries and cream to your liking!). —BlueKaleRoad
(1 stick) unsalted butter, cold
spelt flour (or all-purpose flour)
heavy cream, cold
In This Recipe
Preheat the oven to 400 degrees. Cut the butter into small pieces and place in the fridge or freezer.
In a large mixing bowl, stir together the spelt four, baking powder, baking soda and salt. Take the butter out and, using your fingertips, quickly and gently press the butter into the mix to create a rough dough (butter should be like flakes).
In a small bowl, combine the cream and agave syrup. Mix this wet mixture into the dough until just moistened and combined. Knead the dough a bit and turn out onto a lightly floured surface.
Divide the dough into 4 portions. Gently pat each piece into a round about 2 1/2 inches across. Sprinkle the top of each with a little turbinado sugar. Place on a baking sheet lined with parchment paper and slip the sheet into the fridge for about 10 minutes.
Combine the strawberries and agave syrup together and let sit on the kitchen counter (can be prepared and put in the fridge overnight). Whip the cream until soft peaks form. Add the sugar and vanilla and stir to combine. Place the cream in the fridge until ready to use.
Bake the shortcakes for about 18 minutes, until they are slightly firm on top and a little golden. Cool completely.
Slice shortcakes in half and place each bottom on a serving plate. Divide the berries and some juices between them and spoon a big dollop of whipped cream on each. Cover with shortcake tops. Serve immediately and enjoy!