Amish Strawberry Shortcake

Nothing says spring like the first red ripe strawberry and what better way to serenade mid spring as it transitions to summer than homemade strawberry shortcake.

AMISH SHORTBREAD

Shortcake
2 cups Einkorn Flour
4 teaspoons baking powder
1 teaspoon salt
1 Tablespoon sucanat sugar or coconut sugar
1/3 cup lard or refined coconut oil
2/3 cups milk
1 egg

Topping
1/2 cup sucanta or coconut sugar
1/2 cup Einkorn Flour
3 Tablespoons butter

Instructions

• Preheat oven to 350 F and butter a 9 inch cast iron skillet or a 9x9 baking dish.

• In a large bowl add flour, baking powder, salt, and sugar. Mix together.

• Cut in the lard until crumbly.

• Add milk and eggs and combine until just moist. It will be thick.

• Press into your greased pan. Best if you use wet fingertips and quick motions.

• Make the crumb topping by cutting together the flour sugar and butter until crumbly. Add to the top of your shortcake.

• Bake at 350 for 25 minutes.

• Serve warm with fresh strawberries, whipped cream, and ice cream. For some extra Pennsylvania Dutch flair add a splash of milk to the bowl and enjoy!