Whole Wheat Strawberry Shortcakes (Updated Version)
You'll only need a few basic ingredients and a few minutes to make these fresh strawberry shortcakes, that use whole wheat flour for a healthy twist. No one will ever never know that these sweet and indulgent shortcakes are actually lighter!
Servings 6 servings
Ingredients
- STRAWBERRY FILLING:
- 2-1/2 cups strawberries hulled
- 1-2 tablespoons maple syrup
- SHORTCAKES:
- 2 cups whole wheat flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cold butter cubed
- 1 egg
- 1/2 cup milk
- 1/4 cup honey
- Whipped cream
Instructions
- Make the strawberry filling: In a medium bowl, mash 3/4 cup strawberries and stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and gently stir. Chill strawberry filling, covered, 1 hour.
- Make the shortcakes: Preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk and honey until smooth. Stir into flour mixture just until moistened.
- Turn onto a lightly floured surface; knead gently until dough is smooth. Pat dough into 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on parchment paper-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool.
- To assemble, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.
Notes
Shortcakes are best if served immediately after assembling. Strawberry filling and whipped cream may be stored in refrigerator up to 4 days, and biscuits may be stored in an airtight container at room temperature up to 4 days.