Rye Berry Shortcake
10-12
This strawberry shortcake walks the line between sweet and savory, splitting the difference with a semisweet whole grain cake, tangy crème fraîche, and fresh thyme or basil. Optional aged balsamic and black pepper take this firmly into savory territory, complementing the berries perfectly.
Ingredients
- Rye Shortcake
2 C rye flour
2 C whole wheat pastry flour
2 T baking powder
1 t baking soda
4 T sugar (organic or white)
1 t sea salt
1 C butter, grated, chilled plus 1-2 T to butter pan
4 C buttermilk, chilled (soured whole milk will work too)
2 T demerara sugar
- Berries
3 quarts ripe fresh strawberries, washed and hulled (thawed frozen berries will work too; adjust sugar as needed)
.5 C demerara sugar
1 T fresh thyme leaves or 2 T fresh basil, chiffonade
- Whipped Crème Fraîche
2 C crème fraîche
4-6 T sugar (adjust to taste)
- Garnish (optional)
10-12 small berries
tiny sprigs of thyme or basil
demerara sugar
aged balsamic vinegar
freshly ground black pepper
Directions
- Rye Shortcake
- Preheat oven to 375F. Butter bottom and sides of 9 inch x 13 inch pan.
- Combine rye and whole wheat flours, baking powder and soda (pour these through a fine mesh strainer if needed), organic or white sugar and salt. Cut in cold grated butter until crumbly. Pour in buttermilk; it will be runny! Stir gently just until combined.
- Pour batter in prepared pan. Sprinkle demerara over. Bake 55-60 minutes or until tester comes out clean. Cool in pan on rack.
- Berries
- Using potato masher or fork, coarsely crush whole strawberries with demerara sugar and herbs. Set aside.
- Whipped Crème Fraîche
- Beat crème fraîche to soft peaks with whisk, or use stand mixer. Add sugar and whip just past soft peaks.
- Assembly
- Cut shortcake to 10-12 pieces in pan. Place cake pieces in bowls, split cake pieces horizontally. Scoop berries and juice over bottom halves and place shortcake tops on berries. Top with a dollop of whipped crème fraîche and optional berries, herbs and a sprinkle of demerara. Add a drizzle of aged balsamic and a grind of black pepper if you’re feeling more savory than sweet. Serve immediately.
