For spring and summer you just need an awesome shortcake recipe. Once the fresh fruit starts rolling in, I rarely want any other dessert than fresh, seasonal fruit spooned over a flaky, tender shortcake and topped with fresh whipped cream.
And strawberry shortcake? It’s my favorite:)
I’ve tried several shortcake recipes and they were all fine. They tasted like a shortcake should. But they weren’t anything to write home (or to the blog) about.
I found this recipe at Life As Mom last week sort of by accident. I put them together on a whim and was amazed at how good they were! The recipe didn’t look that different from other shortcake recipes I’ve tried, but I think it might be the oat flour that sets them apart. They were lightly sweet, flaky and oh-so-tender, everything a shortcake should be. I changed just a few things from Jessica’s original recipe. This is definitely a keeper. I ate one hot off the pan!
1 C. oat flour*
1 C. whole wheat flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 C. butter, cubed and very cold
1/4 C. honey
1/4 C. milk
15 drops lemon essential oil
1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
2. Place all dry ingredients in a food processor and pulse to combine. Drop in the cubes of cold butter, then pulse again until the butter is the size of peas.
3. In a measuring cup stir together the honey, milk and lemon essential oil. Pour over the flour/butter mixture in the food processor and pulse again until the mixture just starts to form into a ball.
4. Turn dough out onto a lightly floured surface and press together with your hands to form a ball. Gently pat out to one inch thick. Cut into rounds (I just use the rim of a mason jar) and place on the prepared baking sheet.
5. Bake for 10-12 minutes, then let cool completely before eating or storing.
*If you don’t have oat flour just place 1 1/4 C. rolled or quick oats in a blender and whirl until finely ground. Sift before using so you have a very fine flour with no lumps.
Notes: You could prepare these through cutting the dough into rounds, then freeze on a baking sheet and transfer to a plastic bag to keep frozen until needed. Like with those oatmeal cookie scones, just add a few minutes to the baking time if you’re cooking them from frozen. Now that I know how good these are, I’ll for sure mix up a big batch to keep in the freezer this summer.
You can serve just about any fruit with these. All berries, peaches, apricots, cherries and plums would all be great. For whatever kind of fruit I’m using I treat it all the same: slice, chop or lightly crush the fruit, then drizzle with a little honey and let sit for at least one hour. This lets is get nice and juicy so the fruit soaks into the shortcakes.
And there wouldn’t really be a point to all this if you didn’t add a dollop of fresh whipped cream on top!
Yield: 8-12 shortcakes, depending on how big you cut them.
Adapted from Life as Mom