Traditional Organic Einkorn Strawberry Shortcake

Summer desserts do not need to come from a box, a plastic tub, or a bakery case filled with mystery ingredients. Strawberry shortcake is one of those old-fashioned recipes that feels even better when it is made with real ingredients, organic berries, fresh cream, grass-fed butter, raw honey or maple syrup, and traditional organic einkorn flour. Einkorn is an ancient wheat variety, so it is not gluten-free, but it has a more traditional structure than modern wheat and gives the shortcake a soft, tender, biscuit-like texture. Pair it with organic or homegrown strawberries, and you have a simple summer dessert that feels nostalgic without seed oils, artificial flavors, preservatives, or overly processed ingredients. This is the kind of treat that reminds you that real food can still feel fun.

Ingredients

For the Einkorn Shortcakes

• 2 cups organic einkorn flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 6 tablespoons cold grass-fed butter, cubed
• 1/4 cup raw honey or maple syrup
• 1/2 cup whole milk, plus 1 to 2 tablespoons more if needed
• 1 pasture-raised egg
• 1 teaspoon vanilla extract

For the Strawberries

• 4 cups organic or homegrown strawberries, sliced
• 1 to 2 tablespoons raw honey or maple syrup
• 1 teaspoon fresh lemon juice

For the Whipped Cream

• 1 cup heavy whipping cream
• 1 tablespoon raw honey or maple syrup
• 1 teaspoon vanilla extract

Instructions

Preheat the oven to 400°F and line a baking sheet with unbleached parchment paper.

In a large bowl, whisk together the einkorn flour, baking powder, and sea salt.

Add the cold butter and use your hands, a fork, or a pastry cutter to work it into the flour until the mixture looks crumbly.

In a separate bowl, whisk together the milk, egg, vanilla extract, and raw honey or maple syrup.

Pour the wet ingredients into the dry ingredients and gently mix until a soft dough forms. Einkorn absorbs liquid differently than modern flour, and honey or maple syrup adds extra moisture, so start with 1/2 cup milk and only add more if the dough feels too dry.

Scoop the dough into 6 to 8 shortcakes and place them on the prepared baking sheet.

Bake for 15 to 18 minutes, or until the tops are lightly golden and the centers are cooked through.

While the shortcakes bake, add the sliced strawberries, honey or maple syrup, and lemon juice to a bowl. Stir gently and let them sit for 10 to 15 minutes so the berries release their juices.

In a chilled bowl, whip the cream with honey or maple syrup and vanilla until soft peaks form.

Once the shortcakes have cooled slightly, slice each one in half. Spoon the strawberries over the bottom half, add whipped cream, then place the top half back on.

Non-Toxic Dad Tip

Choose organic strawberries whenever possible, especially for a recipe where berries are the star. Strawberries are often heavily sprayed, and since you eat the whole fruit, there is no peel to remove. Homegrown strawberries are even better if you have the space, because they let you control the soil, skip the synthetic sprays, and enjoy berries at their sweetest.