Adaptrix
Strawberry
shortcakes
The
sumac
will
work
just
as
wonderfully
with
strawberries.
Stone-fruit
shortcakes
Bypass
berries
altogether
and
macerate
slices
of
ripe
peaches
or
plums.
Add
the
kefir
to
the
flour
mix
and
toss
together
with
gentle
intent
to
make
a
shaggy/clumpy
dough.
Don’t
overmix – you’ll
get
tough
biscuits.
Add
a
sprinkle
of
extra
kefir
if
it
needs – kefir
can
vary
in
viscosity
(and
therefore)
moistening
power.
Place
the
clumpy
dough
mass
on
a
lightly
floured
surface,
clean
your
fingers
and
then
press
the
dough
into
a
rectangle
around
25
cm
×
10
cm
(10
in
×
4
in).
Push
a
bench
scraper
against
the
sides
to
keep
the
edges
neat.
Fold
into
thirds
like
a
doughy
business
letter,
then
pat
out
again
to
25
cm
×
10
cm
(10
in
×
4
in).
Feel
free
to
roll
with
a
pin
if
that
feels
more
comfortable.
Trim
1–2
mm
(1⁄16
in) off all the edges to allow for an unimpeded edge
crust
rise.
Cut
into
six
even
bars
and
space
2
cm
(¾
in)
apart
in
a
row
on
the
baking
tray.
You
can
freeze
them
at
this
point
and
bake
them
later/the
next
day.
Freezing
is
a
helpful
prep
step
and
gives
the
baked
shortcake
more
defined
edges.
Bake
for
12–15
minutes,
until
the
shortcakes
are
deep
honey
golden
(internal
temperature
90°C/195°F).
The
probe
may
look
gummy
with
dough
but
the
biscuit
will
continue
to
cook
as
it
rests
post-bake.
Cool
completely
for
30
minutes
before
filling.
While
they
cool,
hand
whip
(my
preferred
method,
but
beaters
are
fine)
the
kefir
cream
filling
ingredients
together
to
billowy
soft
peaks
and
keep
chilled.
To
fill,
split
each
shortcake
with
small
serrated
knife.
Spoon
a
generous
spoonful
of
the
macerating
blackberry
syrup
on
each
exposed
crumb
side.
Divide
the
berries
between
the
bars
and
top
with
a
luxurious
scoop
of
the
kefir
whip.