Strawberry Shortcake with Fresh Milled Flour
Fresh‑milled flour shortcakes with a soft, tender crumb—easy to make, naturally delicious, and perfect for topping with sweet strawberries.
Ingredients
- 2 1/4 cups freshly milled flour 270 g, chilled
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 heaping tablespoon baking powder
- 1/2 cup cold butter 113 g, cut into small pieces
- 1 cup milk
Instructions
- - Chill the flour after milling. Spread the freshly milled flour on a baking sheet and place it in the freezer for 10–15 minutes.
- - Add the rest of the dry ingredients. In a medium bowl, whisk together the chilled flour, salt, sugar, and baking powder.
- - Cut in the cold butter. Use a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse crumbs.
- - Add the milk. Pour in the milk and mix gently with a Dutch whisk until the batter comes together. It will be thick and scoopable.
- - Scoop the batter. Use a large spoon or measuring cup to scoop generous mounds of batter onto a parchment‑lined baking pan. You should get 6 shortcakes.
- - Chill the dough. Place the pan in the refrigerator for 10 minutes.
- - Bake. Bake at 400°F for 17–20 minutes, or until the tops are golden brown and the internal temperature reaches 200°F.
- - Serve.