Whole Wheat Strawberry Shortcake
It's hard to resist these fresh strawberry shortcakes. Easy to make, and always popular. Next time when you get some fresh strawberries, don't forget to make these yummy strawberry shortcakes.
unbleached all-purpose flour
Preheat oven to 400℉ (200℃).
In a mixing bowl, sift together the flours, baking powder, and salt.
In another bowl, combine ⅓ cup of the sugar with the melted butter until it dissolves.
Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough.
Turn the dough out onto a well-floured board and knead for a minute or so.
Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan.
Place the rounds of dough in 2 lightly oiled pie pans.
Bake for 12 to 15 minutes, or until dough is golden brown.
In the meantime, combine the crushed strawberries with the remaining 3 tablespoon sugar in a small bowl.
Cover until ready to use.
Allow the baked dough to cool until it is just warm to the touch.
Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough.
Cut into wedges to serve; this is best served fresh and warm.
Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like.