Strawberry shortcake 2

Yield: 6 Servings

Measure Ingredient
¾ cup Whole Wheat Flour
1½ teaspoon Baking Powder
⅓ cup Plus 3T Brown Sugar (packed)
¾ cup Low-fat Milk
¾ cup Unbleached White Flour
½ teaspoon Salt
2 tablespoons Butter, melted
1 pint Strawberries *

* Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional) ''''''''''''''''''''''''''''''''''''''''''''''''''''''' '' 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.

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