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Einkorn strawberry shortcake recipe

Einkorn Strawberry Shortcake Recipe

Print Recipe
Course Dessert
Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Servings 6 servings
Calories 335


  • 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.


Add vanilla pudding and BOOM—strawberry shortcake trifle!


Calories: 335kcal | Carbohydrates: 47g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 67mg | Sodium: 735mg | Potassium: 55mg | Fiber: 2g | Sugar: 10g