This easy, wholesome dessert tastes like Summer! Top with homemade whipped cream for an extra yummy treat. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.
STRAWBERRY SHORTCAKE
Makes: 8 servings
Time: 30 minutes
Ingredients
- 2 1/4 Cup whole wheat pastry flour (plus more for flouring surfaces)
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Tablespoons sugar for dessert biscuits, or 1 teaspoon of sugar for stew biscuits
- 8 Tablespoons cold butter (1 stick), Cut into 1/2
- 1 Cup cold buttermilk, or whole milk mixed with 1 tablespoon of white vinegar or apple cider vinegar or lemon juice
- 1 Pound organic strawberries, washed, tops removed and thinly sliced
- 1/2 Cup organic sugar (or alternative sweetener)
Directions
BISCUITS
Preheat oven to 450 degrees.
Combine the flour, baking powder, baking soda, salt, and desired amount of sugar. Mix well. Put the cubed butter in with the flour mixture and use a pastry blender to cut the butter into the flour mixture, or use your fingers to rub the butter into the mixture.
The mixture will begin to look like wet sand and should have a few pea-sized clumps of butter in it. Pour in the buttermilk or whole milk (with the 1 tablespoon of vinegar added) and gently mix together with your hands or a spatula just until everything is combined. Shape a loose ball. If the mixture is too wet and sticky add more flour until it is no longer sticky (up to ¼ cup more flour).
Tape a piece of parchment or butcher paper onto the table, large enough to hold your dough, and sprinkle some flour on it. Place your biscuit dough onto the paper.
Beginning kneading the dough ball by pushing it into a rough rectangle with the heel of your palms on the parchment paper. Fold the rectangle over and push the dough out again with the heel of your palm into a rough rectangle. Do this process about 6 times then pat the dough into a rectangle about ¾” thick.
Take a sharp paring knife and cut the dough into equal sized squares or use a round biscuit cutter dipped in flour, reshaping the leftover dough so that you may cut more biscuits. Place biscuits onto an ungreased baking sheet, a few inches apart, and bake for 8-10 minutes or until golden brown on edges and raised.
Remove from the baking sheet and let cool on a wire rack. If not eating right away, store in an airtight container on the counter for up to 3 days.
STRAWBERRY COMPOTE
Mix the sliced strawberries in a bowl with up to ½ cup of granulated sugar.
Note: Adjust the sugar to taste, more sugar means more syrup is created.
Stir well to combine and then mash with a fork or pastry blender until juicy, the compote will get juicier the longer it sits. Chill until ready to serve. Spoon strawberries and juices over an open biscuit and top with whipped cream.
Allow the biscuit to absorb the strawberry juice, delicious!