Edible Bozeman

Kamut Strawberry Shortcakes

This recipe is more of a biscuit than a shortcake, as it uses cream instead of butter and is just subtly sweet. I’ve incorporated some Conservation Grains Old & Ancient kamut–spelt flour for enhanced flavor.


For the shortcakes:

1 cup all-purpose wheat fl our, unbleached (Wheat Montana)
¼ cup plus 2 tablespoons Conservation Grains Old & Ancient kamut–spelt flour blend
¼ cup granulated sugar plus extra for sprinkling
1½ teaspoons baking powder
½ teaspoon kosher salt
1 cup heavy cream plus extra for brushing

Preheat oven to 425°F. Mix together the dry ingredients in a medium mixing bowl. Make a well in the center and pour in the cream. Mix gently with a spatula until dough just comes together.

Knead directly in the bowl using a bowl scraper to assist, about 5 times, until it just holds together. Turn out onto lightly floured board and pat into a round, about 6 inches in diameter, minimizing handling.

Using a floured bench scraper or large knife, make 3 cuts, pressing straight down and lifting, resulting in 6 wedges. Transfer to a parchment- or Silpat-lined baking tops with extra cream and sprinkle with extra sugar.

Bake until beginning to brown, about 15–16 minutes. Let cool then split with a knife and serve with strawberries and whipped cream.

For the strawberries:

2 pints fresh ripe strawberries
1–2 tablespoons granulated sugar

Rinse, pat dry, hull, and slice the strawberries into a bowl. Sprinkle with a tablespoon of sugar, or maybe 2 if they need it. Stir and let sit for 15 minutes to macerate.

For the whipped cream:

1½ cups heavy cream (Kalispell Kreamery)
1–2 tablespoons powdered sugar
2 tablespoons mascarpone or crème fraîche at room temperature (optional)
A few drops of vanilla extract or rosewater (or flavor with a tablespoon of good bourbon or Grand Marnier)

Pour cream into a large bowl. Using a whisk, whip the cream until it begins to thicken then sprinkle in the powdered sugar, sweetening to taste, and continue to whisk until it holds a soft shape, at which point you can whisk in the mascarpone.

Add the flavoring of your choice and whisk to soft peaks. You can cover the cream and refrigerate it for up to several hours, just give it a whisk before serving.


If you are at a lower elevation than Bozeman’s 5,000 feet, increase baking powder to 1¾ teaspoons.

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