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Rum Soaked Strawberry Shortcake | The Elliott Homestead

Rum Soaked Strawberry Shortcake

4 from 1 vote
Course Dessert
Servings 6


  • 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


  • 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.