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.

Fruit

Fresh Milled Flour Strawberry Shortcake

Fresh Milled Flour Rhubarb Crumble Bars

Fresh Milled Flour Blueberry Blondies

Fresh Milled Flour Banana Bread Blondies

Fresh Milled Flour Jam Bars (Buttery Shortbread)

Fresh Milled Flour Banana Bread

Fresh Milled Flour Blueberry Muffins

Simple Apple Pie Spice Blend Recipe

Easy Cherry Crumble Squares Recipe

Easy Sourdough Discard Strawberry Muffins

Best Sourdough Discard Rhubarb Cobbler

Super Moist Sourdough Discard Banana Bread Recipe

Best 3-Ingredient Cream Cheese Apple Dip Recipe

Easy Sourdough Peach Cobbler Recipe

Sourdough Rhubarb Muffins Recipe (with Discard)

Soft & Fluffy Fresh Milled Flour Cinnamon Rolls

Fresh Milled Flour Graham Crackers

Ooey Gooey Fresh Milled Flour S’mores Bars

Fresh Milled Flour Strawberry Shortcake