Strawberry Shortcake

For the shortcake:
Preheat oven to 385ºF and grease a 9 x 9 inch baking pan.

Place the flours, half of the white sugar, the baking soda, the baking powder, the salt, and the chia seeds in a blender or food processor and mix slightly. Add the cold butter in ½ inch chunks and pulse a few times.

Add the milk in several increments and pulse just until incorporated.

Spread roughly in a 9 x 9 inch baking pan with a fork. Sprinkle the remaining half of the granulated sugar on top—this will make it beautifully crunchy. Bake for 12–15 minutes at 385° F.

While the cake is baking, whip the cream. Add cream cheese, vanilla, and powdered sugar, and beat. Set aside.

Drizzle honey over strawberries and stir.

Cut squares of warm cake and top with cream and strawberries. Enjoy the taste of an old-fashioned spring!