Question 1

Can I use a different type of wheat?

Accepted Answer

Absolutely! I used soft white wheat because it creates a light, tender shortcake, but other soft wheat varieties work well too. Spelt and einkorn would both make delicious biscuit-style shortcakes.

Question 2

Can I make these ahead of time?

Accepted Answer

Yes. Bake the shortcakes up to 1 day ahead and store them in an airtight container. Prepare the strawberries and whipped cream separately, then assemble just before serving.

Question 3

Can I use frozen strawberries?

Accepted Answer

Fresh strawberries are best, but thawed frozen strawberries will work in a pinch. Drain excess liquid if needed.

Question 4

Why do I rest the dough in the refrigerator?

Accepted Answer

Fresh milled flour absorbs moisture differently than store-bought flour. A short refrigerator rest allows the flour to fully hydrate while keeping the butter cold, resulting in lighter, more tender shortcakes.

Question 5

Can I make these with buttermilk?

Accepted Answer

Sure. If you substitute buttermilk for the whole milk, add ½ teaspoon baking soda along with the baking powder for the best rise.

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