Strawberry Shortcake

• 3 cups white spelt flour, plus 1/2 cup for dusting
• 1/2 cup evaporated cane juice
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 7 tablespoons coconut oil
• 1 tablespoon pure vanilla extract
• 2/3 cup hot water
• Vanilla frosting (page 91)
• 1 1/2 cups stemmed and sliced fresh strawberries

1. Preheat the oven to 350F.
2. Line 2 baking sheets with parchment paper.
3. In a medium bowl, whisk together the flour, evaporated cane juice, baking powder, and salt.
4. Add the oil, vanilla, and hot water to the dry ingredients.
5. Combine until a slightly moist dough is formed.
6. Dust the counter generously with spelt flour.
7. Roll the dough through the flour until it is coated on all sides.
8. Gently pat the dough into a 1-inch-thick rectangle and cut out 12 shortcakes with a 3-inch round cookie cutter.
9. Place the shortcakes about 1 inch apart on the prepared baking sheets.
10. Bake the shortcakes on the center rack for 16 minutes, rotating the sheets 180 degrees after 9 minutes.
11. The finished shortcakes will have a slightly golden, flaky crust.
12. Let the shortcakes cool on the sheets for 15 minutes, or until completely cool.
13. Cut them in half horizontally and spread each side with 1 tablespoon vanilla frosting using a small offset spatula.
14. Spoon 1 generous tablespoon strawberries onto one of the halves and top with the second half.
15. Garnish with more frosting and strawberries.
16. Store the filled shortcakes in an airtight container at room temperature for up to 2 days.

white spelt flour, cane juice, baking powder, salt, coconut oil, vanilla, water, vanilla frosting, fresh strawberries

Taken from www.epicurious.com/recipes/food/views/strawberry-shortcake-376928 (may not work)