This recipe first appeared in The Elliott Homestead Cooking Community. Each month, I send 5 whole-food inspired recipes to CC members and guide them through with an instructional cooking video. Come join in the party and get inspired in your kitchen right here!
The irony of this dish is that the version I had (from a reputable restaurant in NOLA) was shockingly terrible. I came home with a bottle of Bayou rum (sugar cane is still the main crop grown in Louisiana) and a hankering for some proper strawberry shortcake.
Rum Soaked Strawberry Shortcake
Ingredients
- 375 grams all-purpose einkorn flour
- 50 grams dehydrated whole cane sugar or maple sugar
- 2 tbsp baking powder
- 1 tsp sea salt
- 175 grams cold butter, grated on box grater
- 1 cup cold buttermilk
- 6 cups strawberries
- 1/2 cup honey or sugar
- 1/4 cup rum
- 1 cup heavy whipping cream
- 1 tbsp honey or sugar
Instructions
- Preheat the oven to 425 degrees.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk well to combine. Add the shredded butter into the flour mixture and use a pastry cutter to combine. Pour in the buttermilk and use a spatula to gently combine the mixture (don't over stir!).
- Dump the biscuit mixture out onto a generously floured work surface. Use your hands to carefully combine the mix before gently folding the dough in half a few times to create buttery layers. Use your hands to press the dough into a flat circle about 1/2" thick.
- Use a biscuit butter to press biscuits out of the dough, taking care to not twist the biscuit buter as you do such. Get as many biscuits as you can from the dough before gently repressing it to use up all the scraps.
- Place the biscuits onto a baking tray, allowing them to touch gently (this will help them to hold each other up as they rise). Place the biscuits in the refrigerator for 30 minutes.
- Bake for 16-18 minutes or until golden.
- While the biscuits bake, combine the honey and rum together in a small saucepan. Bring to a simmer and allow the mixture to simmer for 10 minutes.
- Add the strawberries to a large bowl. Pour the honey/rum mixture over the top and allow the mixture to marinade for at least 10 minutes.
- Lastly, whip the whipping cream and honey together in a stand mixer until it's thick.
- To assemble, open a biscuit and scoop some of the strawberries (and the syrup!) over the top. Add some whipping cream and serve immediately.
Can’t wait to try this. It sounds so good. I just love how you make something simple look so good. Love the plate to.
Hi Your garden is Amazing you”ll have worked so hard and still at lt.and of course your art work there is one that really caught my attention it’s just one flower in this face table and now I can’t find it you “ll have a good day.
Made! Also took this so a friends house and everybody’s feed back was positive! And I mean, come on. RUM-SOAKED. Try this recipe. And then, thank Shaye.
This was the best strawberry shortcake I have ever made. I almost substituted the einkorn flour with regular flour but I’m glad I took the time to find it at the health food store; the shortbread had a depth of flavor and a satiating consistency that was unlike other shortbreads I’ve tried. I had to convert the grams into everyday cups and tablespoons, which was kind of bothersome; it’s always nice when they are graciously provided. But it was otherwise a clear, easy-to-follow recipe with great results. It’s now on my repertoire. I’m curious search out and try her other recipes.