Einkorn Strawberry Shortcake
What is einkorn flour?
Watch our video and find out.
Whip up a classically enticing dessert with a unique twist. We stirred up the most amazing strawberry shortcake with einkorn biscuits. You can always rely on us to find a way to combine our favorite sweet and savory ingredients!
There’s nothing better than preparing homemade einkorn biscuits to serve more than one mission. Use extras to make a sausage and gravy breakfast for your favorite people. If einkorn isn’t your thing, our homemade buttermilk biscuits made with traditional AP four will also suffice for this outstanding sweet treat.
Of course, it’s not strawberry short cake without strawberries, but don’t hesitate to incorporate your other favorites. Blackberries, blueberries and raspberries are all great choices.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Strawberry Shortcake Recipe
- 2 1/4 cups all-purpose einkorn flour, 10.125 oz
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 Tbsp sugar, plus more for sprinkling
- 6 Tbsp unsalted butter, cold and cut into 1/2 inch cubes
- 6 oz buttermilk
- 1 egg
- 16 oz strawberries
- 2 Tbsp sugar, or 1 Tbsp Truvia
- 1 Tbsp white balsamic vinegar
- whipped cream, dairy or dairy-free
- Preheat oven to 475 degrees after placing a rack in the center of the oven.
- Sift flour, baking powder, baking soda, salt and sugar into a large bowl. Add the cold butter cubes to dry ingredients then “cut” the butter into the mixture using a pastry blender or food processor. The butter particles should be about the size of a pea once you’ve completed the blending process. Transfer butter flour mixture to a large bowl. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Next, make a well in the middle of the flour and butter mixture then pour in buttermilk. Stir wet and dry ingredients together using a wooden spoon, combining just enough to form dough. Place in refrigerator to rest for 10 minutes.
- While dough rests, wash strawberries, slice them and place in a medium sized bowl. Sprinkle with sugar or Truvia then add white balsamic vinegar. Mix well (but carefully) then set aside to macerate.
- Take dough out of the fridge then form it into a ball. Turn it out onto a lightly floured surface then sprinkle lightly with flour. Gently press out dough with your fingers—it should be about 3⁄4" thick—then smooth the top with a rolling pin making sure not to over-work the dough.
- Cut out biscuits using a 3" round biscuit cutter then place formed biscuits, 2" apart, onto a greased baking sheet. Once you’ve cut out as many as you can, gently form dough back into a ball then press out once again to cut as many additional biscuits as possible. Brush tops of the biscuits with buttermilk to aid in the browning process.
- Put biscuits in the oven and immediately turn it down to 450 degrees. Bake biscuits for 14-16 minutes until they’re golden brown, then remove them from the oven and let cool.
- At serving time, split a biscuit, spoon berries over the bottom half, replace the top then add a dollop of whipped cream. A sprig of mint will complete this crowd pleaser.
You’re missing the egg in the instructions. When should it be added? I ended up adding it with the 6oz of buttermilk and it just turned to a batter, not a dough. I feel like I wasted expensive ingredients.