I like a variety of shortcake types, including firm, scone-like ones! But a soft, cake-like, spongy shortcake that soaks up all the strawberry juices is also amazing and THAT is what this is! This recipe is perfect for an 8″ square pan, so about 9 servings (maybe fewer??? 😉). It’s been modified for freshly milled flour but you can use regular flour too (about 1.5 cups).

Shortcake Ingredients:

• 250 g soft white wheat, freshly milled (I use Sonora)
• 1/2 C very soft or partially melted butter
• 3/4 C white sugar (you can try to go as low as 1/2 C)
• 1/2 C buttermilk (or regular milk with a couple teaspoons of white vinegar or lemon juice in it)
• 2 eggs
• 1 tsp Vanilla
• 1/2 tsp salt
• 2 tsp baking powder

Directions:

• Preheat oven to 325 F (this is a new “low and slow” method I am testing out with cakes and quick breads and works well here!)
• Spray an 8×8 pan.
• Hand mix the butter and sugar together until well incorporated.
• Mix in the eggs, buttermilk, and vanilla.
• Combine the salt and baking powder with the flour then add wet and dry ingredients together, stir just until combined.
• That’s it! Put it into the greased pan!
• Bake for about 30 minutes, toothpick test!