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Spelt Strawberry Basil Shortcake

Assembled spelt strawberry basil shortcake on white plate with macerated strawberries and basil cream

Strawberry shortcake is a straightforward idea, but spelt flour changes the texture in a way you'll notice. The crumb stays soft inside and just crisp at the edges, with a mild nuttiness that standard all-purpose flour can't match.

The basil isn't a decoration here. Chopped fine and folded into lightly sweetened cream, it brings a faintly peppery note that stops the whole thing from tasting flat.

Macerate the strawberries at least 20 minutes ahead. Sugar draws out the juice and you get a natural syrup that soaks into the base of each shortcake without making it soggy.

This recipe works for a casual summer gathering or a quiet weeknight when strawberries are at their peak. You can bake the shortcakes a few hours early and assemble just before serving.

Why You'll Love This Recipe

  • Spelt flour gives a nutty crumb without heaviness
  • Basil cream adds a clean, herbal contrast to sweet berries
  • Shortcakes bake in under 20 minutes from cold
  • Strawberry syrup forms naturally, no extra sauce needed
Six raw spelt shortcake rounds on a parchment-lined baking sheet ready for the oven

Ingredient Notes

  • Whole spelt flour: Whole spelt flour gives the most flavour and a slightly denser crumb. White spelt flour works too and produces a lighter texture. Plain all-purpose flour can substitute but loses the nutty quality.
  • Cold unsalted butter: Keep the butter as cold as possible right up to mixing. Cold butter creates steam pockets during baking that keep the shortcake flaky rather than cakey.
  • Double cream (heavy cream): Use cream with at least 35% fat so it whips and holds. A dairy-free coconut cream (chilled overnight) works as a substitute and pairs well with the basil.
  • Fresh strawberries: Ripe, in-season berries are best here because the maceration amplifies whatever flavour is already there. Frozen strawberries will release too much water and turn the base soggy.
  • Fresh basil: Italian sweet basil is the right choice. Thai basil is too anise-forward and will overpower the cream. Chop the basil finely just before folding so it stays bright green.
  • Caster sugar (superfine sugar): Caster sugar dissolves faster into both the dough and the macerated berries. Granulated sugar works but may leave a slightly gritty texture in the shortcake.
Three spelt strawberry basil shortcakes on a wooden board with strawberry syrup and fresh basil
Prep Time 20 mins
Cook Time 18 mins
Rest Time 2 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 6
Estimated Cost: 2.80
Calories: 420
Best Season: Summer
Dietary: Contains Dairy, Contains dairy and eggs, Contains gluten (spelt), Nut-free, Vegetarian
Description

Whole spelt flour keeps the shortcake tender and slightly nutty without being heavy, while a handful of fresh basil folded into the whipped cream cuts the sweetness and keeps the flavours clean.

Ingredients
    Spelt Shortcakes
  • 250 g whole spelt flour (plus extra for dusting)
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
  • 2 tbsp caster sugar
  • 75 g cold unsalted butter (cut into small cubes)
  • 120 ml cold whole milk (plus 1 tbsp for brushing)
  • 2 tbsp cold double cream (added to dough)
    • Macerated Strawberries
  • 500 g fresh strawberries (hulled and sliced)
  • 3 tbsp caster sugar
  • 1 pinch fine sea salt
  • 1 tsp fresh lemon juice
    • Basil Whipped Cream
  • 300 ml cold double cream
  • 2 tbsp icing sugar (sifted)
  • 10 g fresh basil leaves (finely chopped, about 3 tbsp)
  • 0.5 tsp pure vanilla extract
Instructions
    Macerate the Strawberries
  1. 1
    Combine the sliced strawberries, caster sugar, pinch of salt, and lemon juice in a bowl. Stir once to coat, then set aside at room temperature for at least 20 minutes until the berries release a syrup.
    2. Make the Spelt Shortcakes
  2. 2
    Heat the oven to 200 C / 390 F. Line a rimmed baking sheet with baking parchment.
  3. 3
    Whisk the whole spelt flour, baking powder, salt, and caster sugar together in a large mixing bowl until evenly combined.
  4. 4
    Add the cold butter cubes. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  5. 5
    Pour in the cold milk and 2 tbsp cold double cream. Stir with a fork until the dough just comes together, it will look rough and slightly shaggy.
  6. 6
    Turn the dough onto a lightly floured surface and press it gently into a disc about 2.5 cm thick. Do not knead.
  7. 7
    Stamp out 6 rounds using a 6 cm round cutter, pressing straight down without twisting. Re-press any offcuts once.
  8. 8
    Place the rounds on the prepared baking sheet. Rest in the fridge for 10 minutes, then brush the tops with the remaining milk.
  9. 9
    Bake for 16 to 18 minutes until the tops are pale golden and the sides feel firm. Transfer to a wire rack and cool for at least 10 minutes before splitting.
    10. Make the Basil Whipped Cream
  10. 10
    Pour the cold double cream into a chilled bowl. Add the sifted icing sugar and vanilla extract. Whip with a hand mixer on medium speed until soft peaks form, about 2 to 3 minutes.
  11. 11
    Fold in the finely chopped basil with a spatula until just incorporated. Use immediately or refrigerate for up to 1 hour.
    12. Assemble
  12. 12
    Split each shortcake horizontally. Place the base on a plate and spoon a generous dollop of basil cream on top.
  13. 13
    Add a heaped tablespoon of macerated strawberries and a little of their syrup. Cap with the top half of the shortcake and add a small spoonful of cream. Serve straight away.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 24g37%
Saturated Fat 15g75%
Cholesterol 72mg24%
Sodium 280mg12%
Potassium 310mg9%
Total Carbohydrate 44g15%
Dietary Fiber 4g16%
Sugars 18g
Protein 7g15%
Vitamin A 820 IU
Vitamin C 48 mg
Calcium 95 mg
Iron 2 mg
Vitamin D 18 IU
Vitamin E 1 mg
Vitamin K 12 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 28 mcg
Vitamin B12 0.2 mcg
Phosphorus 195 mg
Magnesium 42 mg
Zinc 1.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Keep all dairy ingredients cold until the moment you use them.
  • Do not twist the cutter when stamping shortcakes, press straight down to get a clean rise.
  • Fold basil into cream at the last moment to keep the colour from going dark.
  • Salt the strawberries with a small pinch when macerating to deepen their flavour.
  • Rest the cut shortcakes in the fridge for 10 minutes before baking for a crisper edge.
Keywords: spelt strawberry basil shortcake, spelt shortcake recipe, strawberry basil cream, spelt flour dessert, summer shortcake, wholegrain shortcake

Equipment

  • large mixing bowl
  • pastry cutter or box grater
  • 6 cm round biscuit cutter
  • rimmed baking sheet
  • hand mixer or stand mixer
  • paring knife

Tips

  • Grate frozen butter directly into the flour for faster, more even fat distribution.
  • Press the dough together gently, just until it holds, overworking it tightens the crumb.
  • Macerate strawberries with sugar and a pinch of salt for at least 20 minutes before assembling.
  • Whip the basil cream to soft peaks only, it should fold and drape rather than hold stiff.
  • Score the tops of unbaked shortcakes lightly with a knife so they split evenly when rising.

Variations

  • Swap basil for fresh mint and add a teaspoon of lemon zest to the cream for a brighter finish.
  • Use white spelt flour and add 2 tbsp of almond flour to the dough for a more delicate crumb.
  • Replace strawberries with a mix of raspberries and nectarines for a late-summer version.

Storage and Reheating

Baked shortcakes (unfilled) keep in an airtight container at room temperature for up to 2 days. After that, the texture tightens, so warm them in a 160 C / 320 F oven for 5 minutes before serving.

Macerated strawberries can be stored in a sealed jar in the fridge for up to 2 days. The syrup deepens in flavour overnight, which is actually an advantage if you're preparing ahead.

Do not store assembled shortcakes. Once the cream and berries are on, the base softens within an hour. Assemble individual portions just before you bring them to the table.

Serving Suggestions

Split each shortcake horizontally with a bread knife and spoon a generous layer of basil cream onto the base. Add a heaped tablespoon of macerated strawberries and their syrup, then cap with the top half and add another small spoonful of cream.

A glass of chilled Prosecco or a simple elderflower cordial with sparkling water works alongside without competing with the basil. If you want something more substantial, serve the shortcakes after a light tomato and feta salad so the sweetness lands at the right moment.

For a more composed presentation, serve the shortcake open-faced on a wide plate with extra strawberry syrup poured around the base and a few small basil leaves scattered on top.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-strawberry-basil-shortcake/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!