Sprouted Spelt Sour Cream Shortcakes
When I was a little girl, strawberry shortcake was the dessert I requested every year for my birthday. Traditional, simple, and not overly sweet, this beautiful dessert is intended to showcase the first crop of strawberries from the season. Paired with the healthy fat of whipped cream, there is little about this recipe that can be classified as “unhealthy”–except the shortcakes.
Shortcakes are traditionally made from flour, butter, cream, sugar, and a little salt. The challenge is to unlock the nutrients in the flour and and maximize the mineral content in the sugar. My solution to the problem is to use sprouted spelt flour, coconut sugar, and cultured sour cream. Using grass-fed butter and cream, mineral salt, and organic strawberries helps to maximize the nutrition in this old-fashioned favorite.
I most recently made this recipe for our daughter’s 4th birthday party, and it was a huge hit. The kids loved the shortcakes so much that they sneaked off with a bunch of them prior to cutting the cake!
affiliate disclaimer: This post contains affiliate links. See my full affiliate disclosure for more information.
Sprouted Spelt Sour Cream Shortcakes
Equipment
Ingredients
- 3 cups sprouted spelt flour
- 4 tsp cream of tartar
- 2 tsp baking soda
- 2 tsp mineral salt
- 1 tbsp coconut sugar
- 16 tbsp butter (2 sticks) organic or grass-fed is best
- 1½ cups cultured sour cream (I like Good Culture brand)
Instructions
- Preheat the oven to 375℉. Pre-slice cold butter on a cutting board.
- Add sprouted spelt flour, cream of tartar, baking soda, mineral salt, and coconut sugar into a mixing bowl and whisk gently to combine.
- Add butter to the dry ingredients, then use a pastry cutter to cut in the butter (you can also use a food processor).
- Cut in butter until the mixture resembles coarse crumbs.
- Add sour cream to dough and stir gently to combine.
- Turn out dough onto a lightly floured surface and knead gently.
- Knead until dough changes from sticky and ragged to smooth and integrated.
- Flour the dough and roll out to between ¼"-½" thick.
- Use the biscuit cutter to cut dough into rounds.
- Assemble shortcakes on baking sheet.
- Bake for 14-16 minutes or until golden.
Notes
Involve the kids and bake for a girls-only tea party or summer picnic. Bonus: this recipe is 100% birthday-girl approved!
What’s your favorite summer dessert? Have you ever tried your hand at a shortcake recipe with a berry other than strawberry? Leave comment below and share your story!
