Elderflower Strawberry Shortcake
Strawberry Shortcake with our Elderflower Cordial! Easily adapted to be dairy-free, gluten-free, or both, this is a low sugar, super easy, throw-it-all-together-and-it-tastes-fabulous dessert.
2 cups flour GF, or barley flour or whole wheat all work here.
1/4 cup organic sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup Butter melted coconut oil works great too
3/4 cup milk, plant-based can be used milk too!
1 pint organic strawberries
1/4 cup or less Carmel Berry Co Elderflower Syrup
Whipped cream or vanilla ice cream. Again, non-dairy are seriously delicious options, and if you make your own whipped cream, sweeten it with our Elderflower Cordial! Ah-mazing!
Preheat oven to 450 degrees.
Sift the dry ingredients.
Cut in the butter or stir in the melted coconut oil. Add milk at once, don't stir too much, you want a lumpy dough.
Spread on a hot pizza stone or greased cookie sheet either all in one flat cake or in smaller individual cakes. You don't want the middle to be taller than the edges in order to cook evenly.
Cook for 12-15 minutes or until a toothpick comes out with just a few crumbs attached and the top is golden. Let cool at least 10 minutes before serving.
Strawberry Elderflower Topping
(This step is actually best if done a few hours ahead of time, even overnight! But last minute works too.) Wash and slice the strawberries into bitesize pieces. Place in small bowl and drizzle the Elderflower Syrup over the top. Stir to combine.
Place in fridge until ready to serve, stirring occasionally to allow all berries to submerge in the elderflower cordial.
When ready to serve, cut slices of the cake then cut each slice horizontally so they have a top and bottom.
Inside, place a scoop of cream or ice cream, top with strawberries, drizzle with the Elderflower liquid.
Place the "lid" of cake and top again with some cream and the berry toppings, and serve!