2 cups whole spelt flour

1 tablespoon baking powder

1⁄2  teaspoon sea salt

¼ cup sucanat or date sugar

a pinch of pure stevia powder or 10 drops of Stevita brand pure liquid stevia

1⁄2  cup cold butter or coconut oil (firm, not liquid)

3⁄4  cup unsweetened almond, coconut or dairy milk (if using sweetened, decrease sugar accordingly)

Ingredients for strawberry topping

 2 pounds organic strawberries, sliced

2 tablespoons honey

Small pinch of powdered pure stevia or 6 drops of Stevita brand pure liquid stevia

Directions

Mix strawberries, honey and stevia. Let set in fridge, stirring occasionally, for at least 2 hours before serving, to let the berries release their juices.

Preheat oven to 450 degrees.

Whisk or sift the flour, sucanat, baking powder, and salt together in a bowl.

Cut in the butter or oil with a pastry dough cutter or a fork until the mixture resembles coarse crumbs.

Stir in the milk, stirring only enough to moisten.

Fold just a couple times on a floured surface, turning the dough 90 degrees each time.

Press out with palms until about 1/2 inch thick. Cut into 4 inch squares, then cut in half to make triangles. Place on oiled baking sheet.

Bake for 15 – 18 minutes or until golden on the edges  

Serve the shortcake, sliced in half so that the center is open. Place on plates with the center up. Cover with the strawberry mixture, spooning the liquid first onto the shortcake.

Optional additional topping

 Mix the thick cream top of a can of whole unsweetened coconut milk with 1 tablespoon of maple syrup, then spoon on top of the strawberries. Use the remaining coconut milk in smoothies, soups, stir frys, or mix with a teaspoon of honey or maple syrup and a touch of stevia, vanilla and cinnamon for a delicious treat.