This recipe is more of a biscuit than a shortcake, as it uses cream instead of butter and is just subtly sweet. I’ve incorporated some Conservation Grains Old & Ancient kamut–spelt flour for enhanced flavor.
Published in Edible Bozeman’s Summer 2021 issue; photo by Samantha Lord.
Kamut Strawberry Shortcake
makes 6
Ingredients
for the shortcakes
- 1 cup all-purpose wheat flour, unbleached Wheat Montana blue bag
- ¼ cup plus 2 tablespoons kamut or spelt flour, stone-ground Conservation Grains' Old & Ancient kamut-spelt blend
- ¼ cup granulated sugar plus extra for sprinkling
- 1½ teaspoons baking powder increase by ¼ teaspoon (1¾ teaspoons total) if you're at at a lower elevation than Bozeman's 5000 ft.
- ½ teaspoon Kosher salt
- 1 cup heavy cream plus extra for brushing
for the strawberries
- 2 pints fresh ripe strawberries
- 1–2 tablespoons granulated sugar
for the whipped cream
- 1½ cups heavy cream Kalispell Kreamery
- 1–2 tablespoons powdered sugar
- 2 tablespoons mascarpone or crème fraîche at room temperature optional
- a few drops vanilla extract or rosewater (or flavor with a tablespoon of good bourbon or Grand Marnier)
Instructions
for the shortcakes
-
Preheat oven to 425°F. Mix together the dry ingredients in a medium mixing bowl. Make a well in the center and pour in the cream. Mix gently with a spatula until dough just comes together.
-
Knead directly in the bowl using a bowl scraper to assist, about 5 times, until it just holds together. Turn out onto lightly floured board and pat into a round, about 6 inches in diameter, minimizing handling.
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Using a floured bench scraper or large knife, make 3 cuts, pressing straight down and lifting, resulting in 6 wedges. Transfer to a parchment- or Silpat-lined baking tops with extra cream and sprinkle with extra sugar.
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Bake until beginning to brown, about 15–16 minutes. Let cool then split with a knife and serve with strawberries and whipped cream.
for the strawberries
-
Rinse, pat dry, hull, and slice the strawberries into a bowl. Sprinkle with a tablespoon of sugar, or maybe 2 if they need it. Stir and let sit for 15 minutes to macerate.
for the whipped cream
-
Pour cream into a large bowl. Using a whisk, whip the cream until it begins to thicken then sprinkle in the powdered sugar, sweetening to taste, and continue to whisk until it holds a soft shape, at which point you can whisk in the mascarpone.
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Add the flavoring of your choice and whisk to soft peaks. You can cover the cream and refrigerate it for up to several hours, just give it a whisk before serving.
