Whole Wheat Strawberry Shortcakes
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. + cooling
YIELD: 6 servings.
Nothing says spring better than a fresh strawberry shortcake. It is heavenly. My mother and I usually make this with strawberries we picked ourselves. —Sarah Hatter, Brodhead, Wisconsin
Ingredients
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2-1/2 cups fresh strawberries, hulled, divided
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1 to 2 tablespoons maple syrup
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SHORTCAKES:
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2 cups whole wheat flour
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2-1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1/2 cup cold butter, cubed
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1 large egg
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1/2 cup 2% milk
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1/4 cup honey
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Whipped cream
Directions
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1.
In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and toss to coat. Refrigerate, covered, 1 hour.
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2.
Meanwhile, preheat oven to 400°. 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.
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3.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool slightly.
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4.
To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.
Nutrition Facts
1 shortcake (calculated without whipped cream): 362 calories, 17g fat (10g saturated fat), 77mg cholesterol, 549mg sodium, 49g carbohydrate (18g sugars, 6g fiber), 8g protein.
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