Spelt Strawberry Breakfast Shortcake with Rhubarb

Name: Spelt Strawberry Breakfast Shortcake with Rhubarb
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: European
Ingredients: 1¾ cups (210 g) spelt flour; 2 tsp (10 g) baking powder; ¼ tsp (1½ g) fine sea salt; 6 tbsp (85 g) unsalted butter, at room temperature, cut into cubes; ⅓ cup (100 ml) honey; 2 large eggs, at room temperature; 1 tsp (5 ml) vanilla extract; ½ cup (120 ml) plain Greek yogurt, at room temperature; 10 oz (280 g) fresh rhubarb stalks, trimmed, cut into ½-inch (1.25 cm) pieces; ¼ cup (75 ml) honey; ¼ cup (60 ml) water; 1 lemon, zest finely grated; 1 cup (240 ml) plain Greek yogurt, cold; 2 tbsp (30 ml) honey; 12 oz (340 g) fresh strawberries, hulled, halved lengthwise; 1 tbsp (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A tender, slightly nutty spelt shortcake layered with honey-sweetened Greek yogurt, roasted rhubarb, and fresh strawberries. The cake is naturally sweet and less dense than wheat versions, making it perfect for breakfast or brunch. The tart rhubarb compote balances the creamy filling and jammy strawberries beautifully.

Prep: 25 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 40 min
Makes: One 8-inch (20 cm) cake (6 slices)

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Ingredients

6 servings

For the cake
1¾ cups (210 g) spelt flour
2 tsp (10 g) baking powder
¼ tsp (1.5 g) fine sea salt
6 tbsp (85 g) unsalted butter, at room temperature, cut into cubes
⅓ cup (100 ml) honey
2 large eggs, at room temperature
1 tsp (5 ml) vanilla extract
½ cup (120 ml) plain Greek yogurt, at room temperature
For the rhubarb compote
10 oz (280 g) fresh rhubarb stalks, trimmed, cut into ½-inch (1.25 cm) pieces
¼ cup (75 ml) honey
¼ cup (60 ml) water
1 lemon, zest finely grated
For assembly
1 cup (240 ml) plain Greek yogurt, cold
2 tbsp (30 ml) honey
12 oz (340 g) fresh strawberries, hulled, halved lengthwise
1 tbsp (15 ml) fresh lemon juice

Equipment (9)

8-inch (20 cm) round cake pan
Medium bowl
Large bowl
Small bowl
Whisk
Wooden spoon
Baking sheet
Offset spatula or table knife
Measuring cups and spoons

Steps

Before you start

Preheat oven to 375°F (190°C)
Let eggs and Greek yogurt come to room temperature (about 30 minutes)
Line an 8-inch (20 cm) round cake pan with parchment paper
Wash and trim rhubarb stalks; wash strawberries

1
Prepare rhubarb compote
- Place cut rhubarb, honey, water, and lemon zest in a small saucepan over medium heat.
- Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the rhubarb breaks down into a chunky compote and liquid has reduced by about half.
- The rhubarb should be very tender and slightly translucent.
- Pour into a small bowl and let cool to room temperature, about 15 minutes.
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Ready when: Rhubarb is very tender and breaks apart easily; liquid has reduced by half
Tip: Do not overcook; slightly chunky is better than a smooth purée. Save this step while you prepare and bake the cake.
2
Mix dry ingredients
- In a medium bowl, whisk together spelt flour, baking powder, and sea salt.
- Set aside.
3
Cream butter and honey
- In a large bowl, beat softened butter and honey together with a whisk or wooden spoon for 2–3 minutes until light, pale, and fluffy.
- The mixture should noticeably increase in volume and look creamy.
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Ready when: Mixture is pale, fluffy, and noticeably more voluminous than before
Tip: Room-temperature butter incorporates air much more easily than cold butter. Do not skip this step; it creates lift in the cake.
4
Add eggs and yogurt
- Add eggs one at a time to the creamed mixture, beating well after each addition (about 1 minute per egg) until fully combined and the mixture looks creamy.
- Add vanilla extract and stir to combine.
- Gently fold in the Greek yogurt using a wooden spoon or spatula until just combined; do not overmix.
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Ready when: Mixture is smooth and creamy; no streaks of yogurt visible
Tip: Overmixing after adding yogurt can deflate the batter and make the cake dense. Fold gently until just combined.
5
Combine wet and dry
- Add the dry ingredient mixture to the wet mixture in three additions, folding gently with a wooden spoon or spatula between each addition until just combined.
- Do not overmix; the batter should be smooth but slightly thick.
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Ready when: No streaks of dry flour remain; batter is slightly thick and uniform
Tip: Gentle folding preserves the airiness from creaming. Vigorous stirring develops gluten and makes the cake tough.
6
Transfer to pan and bakeOven 375°F / 190°C
- Pour the batter into the prepared 8-inch (20 cm) cake pan and smooth the top gently with an offset spatula or the back of a spoon.
- Bake at 375°F (190°C) for 25–30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs and the top is golden brown.
- The cake should spring back lightly when gently pressed.
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Ready when: Top is golden brown; toothpick comes out with just a few moist crumbs; cake springs back when gently pressed
Tip: Every oven is different; start checking at 25 minutes. A slightly underbaked center keeps the cake tender and moist.
7
Cool the cake
- Let the cake cool in the pan for 10 minutes, then carefully run a table knife around the edges to loosen it.
- Turn the cake out onto a cooling rack (or a clean plate if you don't have a rack) and let cool to room temperature, about 15 minutes.
- Once cool, place the cake on a serving plate.
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Ready when: Cake is at room temperature and has stopped steaming
Tip: Cooling in the pan briefly prevents the delicate spelt cake from breaking apart, but removing it ensures it doesn't continue cooking from residual pan heat.
8
Prepare yogurt filling
- In a small bowl, stir together cold Greek yogurt and honey until smooth and well combined.
- The yogurt should be creamy and spreadable but not thinned out.
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Ready when: Yogurt and honey are fully combined and creamy
Tip: Use cold yogurt straight from the fridge; warm yogurt will be too soft to hold structure.
9
Assemble the shortcake
- Using a long serrated knife, carefully slice the cooled cake in half horizontally to create two layers.
- (If you prefer not to slice, you can simply spread the filling on top of the whole cake.) Place the bottom cake layer on a serving plate.
- Spread half the honey-yogurt mixture over the bottom layer, leaving a ½-inch (1.25 cm) border around the edge.
- Spoon half the cooled rhubarb compote evenly over the yogurt layer, spreading gently.
- Layer half the halved strawberries over the rhubarb.
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Ready when: Bottom cake layer is topped with three layers of filling, compote, and fruit
Tip: A serrated knife (like a bread knife) cuts the delicate spelt cake cleanly without crumbling. If the cake is too warm, it will tear; let it cool completely.
10
Add top layer and finish
- Carefully place the top cake layer over the filling.
- Spread the remaining yogurt mixture over the top layer.
- Arrange the remaining strawberry halves on top in a single layer or scattered pattern.
- Drizzle any remaining rhubarb compote (with its syrup) over the strawberries.
- Finish with a light squeeze of fresh lemon juice over the berries if desired.
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Ready when: Cake is fully assembled with fruit, yogurt, and compote on top
Tip: Assemble no more than 30 minutes before serving so the cake doesn't become too soggy. You can prepare all components ahead and assemble to order.

Good to know

Tips

Spelt flour has a lower gluten content than wheat flour, making it more tender but also more delicate. Be gentle when mixing and layering to avoid a dense cake.
Assemble the shortcake just before serving for the best texture. If you must make it ahead, layer it no more than 30 minutes prior and serve with extra yogurt and compote on the side so guests can adjust sweetness and moisture to taste.
If your strawberries are particularly watery, halve them and drain them on a paper towel for 10 minutes before assembling so excess liquid doesn't saturate the cake.
For a showier presentation, reserve a few of the prettiest strawberry halves and rhubarb pieces to crown the cake just before serving, rather than layering all fruit at assembly.

Make ahead

You can bake the cake and prepare the rhubarb compote up to 1 day ahead. Store the cake wrapped in plastic wrap at room temperature and the compote in an airtight container in the fridge. Prepare the yogurt filling up to 4 hours ahead. Hull and halve strawberries no more than 2 hours before serving so they don't weep too much. Assemble the shortcake no more than 30 minutes before serving.

Storage & reheating

Store leftover assembled shortcake loosely covered at room temperature for up to 6 hours (it will soften slightly as filling absorbs into the cake). Store individual components separately in the fridge for up to 3 days: wrapped cake, yogurt filling in an airtight container, and compote in a jar. Do not freeze the assembled cake, but you can freeze the baked cake layer (wrapped in plastic and foil) for up to 2 months; thaw at room temperature before assembly.

Substitutions

spelt flour → Whole wheat flour or all-purpose flour. All-purpose flour will yield a lighter, less nutty cake; whole wheat flour will be denser and more robust. Use the same amount by weight.
plain Greek yogurt → Sour cream or crème fraîche. These add tang and moisture. Use the same amount by volume; the cake will be slightly more tender.
fresh rhubarb stalks → Fresh raspberries or blackberries. Cook berries for only 5–8 minutes until they soften but don't completely fall apart. They won't need the full 12–15 minutes. Skip the water if using berries; they release their own liquid.
fresh strawberries → Fresh raspberries, blueberries, or sliced peaches. Choose berries or stone fruit at peak ripeness. Avoid strawberries that are too watery; smaller, more intensely flavored berries work best.