Whole wheat and honey take this classicAmerican dessert in a health-food direction without sacrificingthe essentials — sweet berries and scone-like cake to soak upthe juices.
Recipe: Whole Wheat StrawberryShortcake
4 cups strawberries, rinsed, hulled andhalved 1/2 cup honey 2 cups all-purpose flour 2 cups whole wheat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 cup sour cream 1 cup heavy whipping cream 1 tablespoon honey
Preheat oven to 350°F (175°C).Butter a jelly roll (15 x 10 x 1-inch) pan; set aside.
Gently combine strawberries and firstaddition of honey in a medium mixing bowl; set aside. In a separatemixing bowl, combine flour, whole wheat flour, baking powderand baking soda; stir in sour cream to make a slightly stiffdough.
Form dough into a ball; center dough onprepared jelly roll pan and roll or pat to 1/2-inch thickness;you should have an approximately 14 x 9-inch rectangle. Bake20 to 30 minutes or until golden brown. Cool completely.
To prepare two layers from this shortcakehold a serrated knife so that the blade is parallel to countertop.Slice cake completely through so that you will have two verythin layers, each about 3/4-inch high and about 14 x 9-incheslong and wide.
Carefully set top layer aside; spoon halfof strawberry mixture onto bottom layer. Replace top layer; spoonremaining strawberry mixture over it. Refrigerate cake whilewhipping cream.
Whip cream with remaining honey untilstiff; spoon on top of cooled, filled shortcake.
Makes 8 servings.
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