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:
- 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.
- 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.
- 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.
- To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.