Einkorn Strawberry Shortcake

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:
3 cups (360 g) Jovial All-Purpose Einkorn Flour or 3¾ cups (360 g) Jovial Whole Wheat Einkorn Flour or 2 cups (384g) Jovial Wheat Berries, ground to flour
½ cup (100 g) granulated sugar, plus 1 tablespoon for dusting
1 tablespoon baking powder
¾ teaspoon fine sea salt
8 tablespoons (113 g) unsalted butter, cold and cut into ¼ -inch cubes
1 large egg
1 cup (240 g) whole milk, kefir or buttermilk
1½ cups fresh whipped cream, for topping

Makes 12

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.
Preheat the oven to 425°F. Line a cookie sheet with parchment paper

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.
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.
Bake the shortcakes for 20 minutes until golden brown. Transfer to a wire rack and let cool.

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.

Einkorn Strawberry Shortcake