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Whole Wheat Strawberry Shortcake

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.













Low Cholesterol, Trans-fat Free


¾ cup whole-wheat flour
¾ cup unbleached all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
cup brown sugar
2 tablespoons butter
¾ cup milk
1 pint strawberries


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.


* not incl. in nutrient facts

Add review




San Antonio, United States
 over 7 years ago

I'm new to metric cooking (just moved to Europe), but I'm guessing this recipe calls for more than 0.5ml of strawberries.

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 15628% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 237mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 0%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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