Rye Berry Shortcake

Rye Berry Shortcake

Rye Berry Shortcake

Recipe by Nourishing Jang


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.


  • 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


  • 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.

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