Strawberry shortcake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Whole Wheat Flour |
| ¾ | cup | Unbleached White Flour |
| 1½ | teaspoon | Baking Powder |
| ½ | teaspoon | Salt |
| ⅓ | cup | Plus 3T Brown Sugar |
| (packed) | ||
| 2 | tablespoons | Butter -- melted |
| ¾ | cup | Low-fat Milk |
| 1 | pint | Strawberries* |
| Heavy Cream (optional) | ||
Directions
* Sweet, ripe strawberries, hulled and crushed Preheat oven to 400 deg F.
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 12-15 minutes, or until dough is golden brown.
In the meantime, combine the crushed strawberries with the remaining 3 T 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.
Recipe By :
From: Marjorie Scofield Date: 04-28-95 (160) Fido: Recipes