Whole Grain Shortcakes with Honey Thyme Strawberries
Serves: 8 shortcakes
  • 1 C. Oat Flour
  • 1 C. Spelt Flour
  • 2 T. Sugar
  • 1 T. Baking Powder
  • ½ t. Salt
  • 1 stick(8 T.) Butter, cold, cut into pieces
  • ⅔ C. Heavy Cream
  • 2 C. Sweetened Whipped Cream(whipped to stiff peaks)
  • 1 Quart Strawberries, tops removed, quartered
  • 3-4 Fresh Thyme Sprigs, stems removed
  • ¼ C. Honey(use more or less depending on sweetness of strawberries)
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or Silpat mat.
  3. Place the flours, 2 tablespoons sugar, baking powder, and salt in food processor and pulse a few times to mix.
  4. With the processor running, Drop in the cubed butter piece by piece and process until just combined and forming small crumbs.
  5. Drizzle the cream into processor through top while processor is running and process until dough JUST comes together. Be careful to not over-process.
  6. Place dough on floured work surface and pat down dough to a uniform 1-inch to 1½ inch thickness.
  7. Cut dough into rounds about 2 inches in diameter with a round cutter. Reform dough as necessary with scraps being careful not to overwork dough and re-cut into rounds.
  8. Place cut dough onto prepared baking sheet. Bake shortcakes for about 12-15 minutes or until tops are just turning slightly brown. Cool on a wire rack.
  9. Toss the strawberries, thyme leaves, and honey together in a bowl just before topping the shortcakes. Doing this ahead of time may result releasing too much liquid and the berries won't retain that glossy coating of honey.
  10. To assemble, top shortcakes with a large dollop of whipped cream and spoon the honey thyme strawberries over the top of the cream.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/03/17/whole-grain-shortcakes-with-honey-thyme-strawberries/