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Fresh Milled Flour Strawberry Shortcake

These Fresh Milled Flour Strawberry Shortcakes are light, tender, and perfectly buttery with flaky biscuit-style layers. Made with freshly milled soft white wheat, sweet summer strawberries, and whipped cream, this classic dessert is simple, delicious, and perfect for strawberry season.
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Prep Time:15 minutes
Cook Time:15 minutes
Chill Time:15 minutes
Total Time:45 minutes
Servings: 8

Equipment

  • Grain mill
  • Kitchen scale
  • Rolling Pin
  • Baking sheet
  • Large mixing bowl
  • Pastry cutter, fork, or box grater
  • Stand mixer or hand mixer (for homemade whipped cream)

Ingredients

Strawberry Filling

  • 2 lbs fresh strawberries about 6–7 cups, hulled and sliced
  • 1/3 c white sugar

Shortcakes

  • 358 g soft white wheat berries (or another soft wheat of your choice)
  • 1/4 c white sugar
  • 1 tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 12 tbsp cold butter cut into chunks
  • 1 c whole milk
  • coarse sugar for sprinkling (optional)

For Serving

  • Whipped cream (homemade or store-bought)

Homemade Whipped Cream

  • 1 pint heavy whipping cream
  • ¼ c white sugar
  • 1 tsp vanilla extract (optional)

Instructions

Prepare the Strawberries

  1. Combine the sliced strawberries and sugar in a large bowl.
  2. Stir the strawberries and sugar together well, then place them in the refrigerator while you prepare and bake the shortcakes.

Make the Shortcakes

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Mill the soft white wheat berries on the finest setting of your grain mill.
  3. In a large bowl, whisk together the freshly milled flour, baking powder, sugar, and salt.
  4. Remove the butter from the freezer and cut it into chunks. Cut the butter into the flour mixture using a pastry cutter, box grater, or fork until it resembles coarse crumbs, leaving pea-sized pieces of butter.
  5. Pour in the milk and stir just until combined.
  6. Cover the bowl and refrigerate the dough for 10–20 minutes. This allows the freshly milled flour to fully hydrate while keeping the butter cold for extra-flaky shortcakes.
  7. Turn the dough onto a lightly floured surface. Gently press it together with your hands.
  8. Fold the dough in half over itself and gently flatten. Turn it a quarter turn and repeat 5–6 times, being careful not to overwork the dough.
  9. Pat the dough to about 1 inch thick using your hands. Lightly flour a biscuit cutter and press straight down without twisting.
  10. Place the shortcakes on the prepared baking sheet. Brush the tops with heavy cream or milk and sprinkle with coarse sugar, if desired.
  11. Bake for 15 minutes, or until lightly golden. Cool for about 10 minutes.

Make the Whipped Cream (Optional)

  1. If making homemade whipped cream, add the heavy whipping cream, sugar, and vanilla (if using) to a large mixing bowl. Beat with a hand mixer or stand mixer until soft peaks form. Refrigerate until ready to use.

Assemble the Shortcakes

  1. Slice each shortcake in half and layer the bottom with a generous spoonful of the macerated strawberries and their juices. Top with whipped cream, place the other half of the shortcake on top, and add an extra spoonful of strawberries and another dollop of whipped cream, if desired. Serve immediately.

Notes

Store the baked shortcakes in an airtight container for up to 2 days. For the best texture, keep the strawberries and whipped cream separate until ready to serve.