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1
Preheat the oven to 350F.
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2
Line 2 baking sheets with parchment paper.
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3
In a medium bowl, whisk together the flour, evaporated cane juice, baking powder, and salt.
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4
Add the oil, vanilla, and hot water to the dry ingredients.
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5
Combine until a slightly moist dough is formed.
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6
Dust the counter generously with spelt flour.
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7
Roll the dough through the flour until it is coated on all sides.
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8
Gently pat the dough into a 1-inch-thick rectangle and cut out 12 shortcakes with a 3-inch round cookie cutter.
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9
Place the shortcakes about 1 inch apart on the prepared baking sheets.
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10
Bake the shortcakes on the center rack for 16 minutes, rotating the sheets 180 degrees after 9 minutes.
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11
The finished shortcakes will have a slightly golden, flaky crust.
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12
Let the shortcakes cool on the sheets for 15 minutes, or until completely cool.
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13
Cut them in half horizontally and spread each side with 1 tablespoon vanilla frosting using a small offset spatula.
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14
Spoon 1 generous tablespoon strawberries onto one of the halves and top with the second half.
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15
Garnish with more frosting and strawberries.
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16
Store the filled shortcakes in an airtight container at room temperature for up to 2 days.
