Sweet strawberry shortcake made with fresh milled flour, layered with extra cream and fresh berries is an unforgettable summer favorite on our homestead. Made with simple ingredients, you’ll want more than just one serving.
Easy Fresh Milled Flour Dessert Recipe
Preservation is of the upmost priority on our little homestead. We grow. Harvest. And then we preserve the fresh fruits, veggies and meat to be used throughout the winter months.
While preserving is important, we do love to eat in season. Especially when it comes to fruit. July means blueberries. September is apple picking season. And June? Well that means it is time for strawberries!
Each year I discover new ways to use this delicious berry. I always make a large batch of strawberry applesauce. Last year I used the red berries to create a sugar free strawberry jam using chia seeds. This year I decided to go the traditional route. Strawberry shortcake from scratch.
The fresh milled flour biscuits are quick to make, using cream instead a pastry cutter to cut in butter or lard — what a time saver! Pair the soft biscuits with a layer of subtly sweet whipped cream and in-season strawberries and you’ve got one tasty dessert!
Should I Sift Fresh Milled Flour?
For some fresh milled flour desserts, such as cake, sifting the flour to remove parts the bran can help to create a lighter dessert. However, in this particular case the recipe calls for strawberry shortcake with biscuits instead of a sheet cake or angel food cake. This means that it is not necessary to sift the fresh milled flour. The biscuits will turn out soft and fluffy with all 3 parts of the flour in tact.
What is the Best Way to Cut Strawberries for Shortcake?
Remove the stems and green leafy tops. Using a paring knife, slice the strawberries thinly.
Can Strawberry Shortcake be Made in Advance?
Yes! All three parts of the strawberry shortcake ingredients — biscuits, whipped cream and strawberries — can be made the night before. In two separate bowls, store the whipped cream and the sliced berries in the fridge. The biscuits can be placed in an airtight container and stored at room temperature. When you are ready, gather each component to assemble the shortcakes.
Why You’ll Love This Fresh Milled Flour Dessert
- A healthy fresh milled flour dessert recipe
- Sweet summer treat that is delicious and nutritious
- Great way to use an abundance of strawberries during the summer months
- If you run out of strawberry filling, the leftover biscuits are great to eat with breakfast
- Quick and easy strawberry shortcake recipe
Tools You May Need
This post contains affiliate links, which means I make a small commission at no extra cost to you. In any case, I only link to products we actually use on our homestead and that I believe can truly benefit to you. See my full disclosure here.
Mixing bowl
Biscuit cutter
Baking sheet
Cutting board
Easy Strawberry Shortcake Recipe
Layer upon layer of fruity, creamy goodness is what this strawberry shortcake recipe is made of! Baked to perfection and created with summery fresh strawberries and fresh milled flour biscuits, you’ll wish you had made a double batch of this delicious dessert.
Strawberry Shortcake Ingredients
Shortcake
2 1/4 cups freshly milled soft wheat flour
1 tablespoon baking powder
1-2 tablespoons sugar
1 teaspoon salt
1 1/2 cups heavy cream, divided
1 teaspoon vanilla extract
Whipped Cream
1 1/2 cups heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
Strawberries
3 cups sliced strawberries
2 tablespoons sugar
How to Make Strawberry Shortcake With Fresh Milled Flour
For the Shortcake:
Preheat oven to 425° F.
In a bowl mix together flour, baking powder, sugar and salt. Add 1 1/4 cup cream and stir until combined.
Place dough on a lightly floured surface. Knead about 5 times to create a ball. Using a rolling pin, roll dough out to approximately 1/2 inch thick. Cut with a biscuit cutter. Gather scraps and repeat process — roll and cut.
Place biscuits onto a greased or parchment lined baking sheet. Using the remaining 1/4 cup of cream, brush tops lightly. Bake for about 10-13 minutes.
For the Strawberries:
In a small bowl add sliced strawberries and sugar. Mix. Allow to sit at room temperature for 15-20 minutes to release berry juices.
For the Whipped Cream:
In a bowl add cream, sugar and vanilla. Using a hand mixer or a stand mixer, whip until stiff peaks have formed.
To assemble the fresh milled flour strawberry shortcakes, cut biscuits in half. On the bottom add a couple spoonfuls of strawberries. Top with a generous amount of whipped cream. Place the biscuit on top. Optionally, you can add a bit more strawberries and cream to garnish the top of the shortcake.
More Delicious Recipes
Cinnamon Rolls With Fresh Milled Flour
Sugar Free Blueberry Pie Recipe
Strawberry Shortcakes With Fresh Milled Flour
Layer upon layer of fruity, creamy goodness is what this strawberry shortcake recipe is made of! Baked to perfection and created with summery fresh strawberries and fresh milled flour biscuits, you’ll wish you had made a double batch of this delicious dessert.
Ingredients
- Shortcake
- 2 1/4 cups freshly milled soft wheat flour
- 1 tablespoon baking powder
- 1-2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 cups heavy cream, divided
- 1 teaspoon vanilla extract
- Whipped Cream
- 1 1/2 cups heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Strawberries
- 3 cups sliced strawberries
- 2 tablespoons sugar
Instructions
- For the Shortcake:
- Preheat oven to 425° F.
- In a bowl mix together flour, baking powder, sugar and salt. Add 1 1/4 cup cream and stir until combined.
- Place dough on a lightly floured surface. Knead about 5 times to create a ball. Using a rolling pin, roll dough out to approximately 1/2 inch thick. Cut with a biscuit cutter. Gather scraps and repeat process — roll and cut.
- Place biscuits onto a greased or parchment lined baking sheet. Using the remaining 1/4 cup of cream, brush tops lightly. Bake for about 10-13 minutes.
- For the Strawberries:
- In a small bowl add sliced strawberries and sugar. Mix. Allow to sit at room temperature for 15-20 minutes to release berry juices.
- For the Whipped Cream:
- In a bowl add cream, sugar and vanilla. Using a hand mixer or a stand mixer, whip until stiff peaks have formed.
- To assemble the fresh milled flour strawberry shortcakes, cut biscuits in half. On the bottom add a couple spoonfuls of strawberries. Top with a generous amount of whipped cream. Place the biscuit on top. Optionally, you can add a bit more strawberries and cream to garnish the top of the shortcake.
Pin for Later!
