Breadcrumbs

whole wheat strawberry shortcakes

Total Time: 60 Minutes + Cooling + Chilling
Prep: 45 Minutes + Chilling
Bake: 15 Minutes + Cooling

Ingredients:

    • 2 1/2 cups fresh strawberries, hulled
    • 1 to 2 Tbsp maple syrup

Shortcakes

    • 2 cups whole wheat flour
    • 2 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/4 tsp baking soda
    • 1/2 cup cold butter, cubed
    • 1 egg
    • 1/2 cup 2% milk
    • 1/4 cup honey
    • Whipped cream

Yield: 6 Servings

Directions:

    1. In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut remaining strawberries into 1/4 inch slices; add to crushed strawberries and toss to coat. Refrigerate, covered, for 1 hour.
    2. Meanwhile, preheat oven to 400 degrees. In a large bowl, whisk flour, baking powder, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk, and honey until blended; stir into flour mixture just until moistened.
    3. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on parchment paper lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool slightly.
    4. To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.

 

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