Whole Wheat Strawberry Shortcake
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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.
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¾ | cup |
whole-wheat flour
|
|
¾ | cup |
unbleached all-purpose flour
|
|
1 ½ | teaspoons |
baking powder
|
|
½ | teaspoon |
salt
|
|
⅓ | cup |
brown sugar
|
*
|
2 | tablespoons |
butter
melted |
|
¾ | cup |
milk
|
|
1 | pint |
strawberries
|
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
177 | ml |
whole-wheat flour
|
|
177 | ml |
unbleached all-purpose flour
|
|
7.5 | ml |
baking powder
|
|
2.5 | ml |
salt
|
|
79 | ml |
brown sugar
|
*
|
3E+1 | ml |
butter
melted |
|
177 | ml |
milk
|
|
473 | ml |
strawberries
|
*
|
Directions
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.