In honor of my mother, the kids and I whipped up one of her old-school, wholegrain shortcake recipes to pour strawberries, blueberries, and cream over. The flavors bring me right back to her kitchen as I enjoyed this treat as a child. The shortcake recipe is super simple and fast! You can vary the grains substituting in a 1/2 cup of cornmeal to add some new texture and flavor, or just keep it they way mama did keeping it all one whole grain flour, either spelt or soft red wheat. A little honey perfectly sweetens the cake giving it a nice golden color! Top it off with a little milk poured over the entire heap. I know this is how my parents taught us how to eat it, and I suspect this is a very old tradition before the dawn of in-home freezers and ice cream. Hope you love this wholesome wholegrain recipe as much as we do.
Ingredients
Dry Ingredients
- 2.5 cups of Firefly Organic Spelt or Organic Soft Red Whole Wheat Flour
- OPTIONAL- substitute 1/2 cup of flour with Organic Yellow Cornmeal
- 1/2 to 3/4 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup oil (we prefer olive oil)
- 3/4 cup Buttermilk
- 1 egg
- 1 tsp vanilla
- 1 heaping spoon Firefly Raw Honey
OPTIONAL TOPPINGS: We like to top our shortcake with berries and whipped cream, but other fruits and nuts would also be delicious here.
-Prep/Cook Time-
5 min. prep
20 min bake
-Cook Type-
Bake 350 F
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Instructions
- Mix together the dry and wet ingredients and spread into greased 9×13 cake pan. The batter is pretty thick. Bake in oven at 350 F for 20 minutes or until the edges start to brown/golden.
- Allow to cool in pan for about 10 minutes, then flip onto cooling rack. If you want to stack the shortcakes, like in the image continue to follow along.
- While the cake is cooling prepare your fresh strawberries, blueberries, and whipped cream. Cut the shortcake in roughly for equal quarters. Starting with shortcake on the bottom layer, add cream then berries. Repeat this process until you have a Strawberry Shortcake tower! 🙂
Once you are finished displaying your high tower, it’s a bit easier to slice two layers at a time! We served the shortcake in a bowl with fresh, cold milk dumped on top. Hard to beat warm strawberry shortcake that absorbs the yummy milk. The wholegrains love that extra liquid to soften up the mouth feel. ENJOY it just the way grandma and grandpa did!!
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