Whole Grain Shortbread, Berries, and Cream

Whole Grain Shortbread, Berries, and Cream

My Granny could bang out one mean sponge cake.  It was always moist and piled with jam and whipped cream.  This beautiful alternative is light, sweet, delicious, and uses no cane sugar.  Sprouted Spelt flour adds a slightly nutty flavor plus nutritious boost.  It is strikingly pretty - I served it after Easter dinner and once on the table it instantly diverted the kids attention from their chocolate and marshmallow treats!


For the cake:

2 sticks plus 5 tablespoons unsalted butter, very soft

3/4 cup granulated coconut sugar

1/4 cup maple syrup

1 cup sprouted Spelt flour, sifted

1 cup unbleached cake flour, preferably whole wheat

1/2 cup spouted wheat flour

3 level tablespoons baking powder

4 eggs, at room temperature

1 teaspoon pure vanilla extract

2 teaspoons freshly squeezed lemon juice

2-3 tablespoons buttermilk

Grated zest of one lemon

For the filling:

1 3/4 cups heavy cream

2 tablespoons maple syrup

1/4 cup greek yogurt

6 tablespoons no sugar added strawberry preserves

2 cups blueberries, raspberries, and sliced strawberries


1.  Preheat oven to 350 degrees.

2. Grease and flour 2 loose bottom cake pans.

3. In a large mixing bowl, cream the butter together with the coconut sugar.  When well combined and a little fluffy, mix in the maple syrup.

4.  Slightly beat the eggs in a small bowl.  Add to the butter mixture with the vanilla and lemon juice and whisk vigorously until small bubbles appear on the surface.  

5.  In a large bowl mix together the sifted spelt flour, baking powder, and lemon zest.  Fold the flour mixture into the butter/egg mixture and mix with a sturdy wooden spoon until well combined, but do not over mix.  Add buttermilk as needed to smooth out the mix and to create a moveable batter.

6.  Divide the batter between the two cake pans and smooth the tops with a spatula or pallet knife.  Bake for 20 minutes until the middle springs back to the touch.

7.  Remove the cake pans from the oven and let cool for 10 minutes before removing from the pans to cool completely on a wire rack.

8.  While the cakes are cooling, make the filling.  Using an electric mixer, beat the heavy cream in a medium bowl on medium until soft leaks form.  Add the maple syrup and beat for a another few seconds until combined and the peaks stiffen a little bit.  Gently add tablespoons of  jam to the whipped cream and gently fold in.

9.  Place one cake layer on a cake plate or serving platter.  Gently spoon the whipped cream over the top and top with a generous layer of berries.  Top with the second cake layer and gently spread the remaining whipped cream over the top of the cake and pile on the berries.  You can also slightly thin out the preserves and drip over the cake for effect and even give a very light dusting of powdered sugar if so inspired.