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Einkorn or Gluten Free Strawberry Shortcake

Einkorn or Gluten Free Strawberry Shortcake

Strawberry_ShortcakeStrawberry_Shortcake

Mother’s Day is almost here and we’ve got a new recipe for drop biscuits that are perfect for Strawberry Shortcake.  Whether the mom in your family is gluten free or prefers einkorn, she is going to love this dessert, and it sure to become a family favorite.  We love working with all of our flours, but results can obviously vary a bit between gluten free and einkorn. Not with these biscuits! We couldn’t tell the difference between the batches, so either way, you’re going to love this recipe. And the whole grain einkorn version- just fabulous!

Strawberry_Shortcake

Strawberry_Shortcake

Einkorn Strawberry Shortcake

Makes 12

Ingredients

For the strawberries:

  • 6 cups (2 pounds) fresh strawberries, cut into ¼-inch slices
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons fresh lemon juice

For the shortcakes:

Instructions

  1. Make the strawberries: In a large bowl, mix together the strawberries, sugar, and lemon juice. Place in the refrigerator and let the strawberries macerate for 30 to 45 minutes.
  2. Preheat the oven to 425°F. Line a cookie sheet with parchment paper
  3. Make the shortcakes: Place the flour, sugar, baking powder, and salt into the bowl of a food processor and pulse to combine. Drop in the butter and pulse for 30 seconds to a sandy consistency. In a medium bowl, mix the egg and milk together with a fork. Turn the food processor on and pour in the milk mixture, letting it blend for 30 seconds, stopping to scrape the sides of the bowl with a rubber spatula, as needed, until all the flour is incorporated. Remove the blade and scrape the dough from the blade back into the bowl.
  4. Drop twelve ¼-cup mounds of batter onto the parchment lined cookie sheet, spacing them 2 inches apart. Dust the tops with the remaining tablespoon of sugar.
  5. Bake the shortcakes for 20 minutes until golden brown. Transfer to a wire rack and let cool.
  6. To assemble: Slice the shortcake in half horizontally with a serrated knife and layer with a ½ cup of strawberries and 2 tablespoons of fresh whipped cream.

Strawberry_ShortcakeStrawberry_Shortcake

Gluten Free Strawberry Shortcake

Makes 12

Ingredients

For the strawberries:

  • 6 cups (2 pounds) fresh strawberries, cut into ¼-inch slices
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons fresh lemon juice

For the shortcakes:

Instructions

  1. Make the strawberries: In a large bowl, mix together the strawberries, sugar, and lemon juice. Place in the refrigerator and let the strawberries macerate for 30 to 45 minutes.
  2. Preheat the oven to 425F°. Line a cookie sheet with parchment paper.
  3. Make the shortcakes: Place the flour, sugar, baking powder, and salt into the bowl of a food processor and pulse to combine. Drop in the butter and pulse for 30 seconds to a sandy consistency. In a medium bowl, mix one whole egg, one egg white, and the milk together with a fork. Turn the food processor on and pour in the milk mixture, letting it blend for 30 seconds, stopping to scrape the sides of the bowl with a rubber spatula, as needed, until all the flour is incorporated. Remove the blade and scrape the dough from the blade back into the bowl.
  4. Drop twelve ¼-cup mounds of batter onto the parchment lined cookie sheet, spacing them 2 inches apart.
  5. In a small bowl, mix together the remaining egg yolk and one teaspoon of water. Dip the tip of a pastry brush into the egg wash and lightly dab it on top of the shortcakes. Dabbing will preserve the rough surface of the batter needed for a crispy top. Dust with the remaining tablespoon of sugar.
  6. Bake the shortcakes for 20 minutes until golden brown. Transfer to a wire rack and let cool.
  7. To assemble: Slice the shortcake in half horizontally with a serrated knife and layer with a ½ cup of strawberries and 2 tablespoons of fresh whipped cream.

Strawberry_ShortcakeStrawberry_ShortcakeStrawberry_Shortcake

One Response to Einkorn or Gluten Free Strawberry Shortcake

  1. Lady E says:

    This recipe was so good! I made a batch of these with einkorn to test it for my birthday cake, since it’s coming up in a couple weeks, and it was perfect! Probably one of the best shortcakes I’ve had! I’m glad to know I’ve found a shortcake I like and that will probably be a hit with guests as well, especially during strawberry season when fresh strawberries are in abundance

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