I have a texture thing when it comes to fruit. If it’s battered, bruised, squishy, or mushy, I don’t want to eat it.
You would’ve thought I’d think of that before buying three huge boxes of strawberries.
But there’s an easy solution to my quirk- chop them up!
As long as I don’t know they’re squishy, it doesn’t bother me. And you can’t tell they’re squishy when they’re cut into pieces. Especially when they get all juicy and syrupy.
If you’re going to have cut up, syrupy, juicy strawberries lying around anyway, you might as well make strawberry shortcake, right? That’s what I thought too.
Spelt Strawberry Shortcakes
1 cup spelt flour
1 cup all purpose flour
1 Tbsp baking powder
2 Tbsp sugar + 1/2 Tbsp sugar/sweetener
1/4 tsp salt
4 Tbsp nondairy butter
3/4 cup almond milk
strawberries
Chop strawberries and sprinkle with 1/2 Tbsp of sugar or other sweetener. Stir and set aside.
Mix together flours, baking powder, salt, and remaining sugar. Cut in cold butter with pastry blender, forks, or your fingers until the mixture is course and grainy. Stir in almond milk.
You may need your hands to get the last of the dough to come together. Once mixed, roll dough into 3/4 to 1 inch thick sheet. Use something round to cut out circles of dough, like a cookie cutter, upside down glass, or even a knife. Re-roll dough and repeat until dough is gone. Makes about 8-10.
Place on baking sheet in 350 degree for 20 minutes.
When done, remove from oven and slice in half. Top with strawberry mixture. Best served warm. 
Of course, there’s something missing to truly make this strawberry shortcake, but I had neither ice cream or the desire to whip cream. I’m perfectly content with sweetened strawberries and whole grain shortcakes.
Do you have any weird food quirks? I won’t bite into a banana and I use utensils to balance my plate so foods or sauces don’t touch.
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