When Summer arrives I start dreaming of Strawberry Shortcake. Especially for 4th of July. There are many excellent variations of this easy cake, but we each seem to revert back to whatever kind we ate growing up. My mother always made the heavier ‘scone’ version as opposed to the fluffy angel food one, and I STILL crave it this way. I make the scones with spelt flour, drizzle the berries with honey (instead of powdered sugar) and use whipped coconut cream.
Scones can be temperamental! To ensure an airy scone that holds its shape well, make certain your butter is VERY cold, and ‘handle’ your dough as little as possible. I started using frozen butter and grating it directly into my flour mixture a few years ago… I find this saves oodles of time and works beautifully.