This rustic strawberry shortcake offers a wholesome twist on the classic summer treat by incorporating whole wheat flour for a heartier texture and nutty flavor. The biscuits are tender and slightly crisp, providing the perfect vessel for the juicy, sweet-tart strawberry topping. Macerating the berries with brown sugar draws out their natural juices, creating a luscious sauce that soaks into the warm dough. It is an ideal dessert for backyard barbecues, family dinners, or a leisurely weekend brunch. Simple to assemble with pantry staples, this recipe delivers comfort and freshness in every bite, making it a delightful way to celebrate the season’s best produce.
Strawberry Shortcake 2
Description
This rustic strawberry shortcake offers a wholesome twist on the classic summer treat by incorporating whole wheat flour for a heartier texture and nutty flavor. The biscuits are tender and slightly crisp, providing the perfect vessel for the juicy, sweet-tart strawberry topping. Macerating the berries with brown sugar draws out their natural juices, creating a luscious sauce that soaks into the warm dough. It is an ideal dessert for backyard barbecues, family dinners, or a leisurely weekend brunch. Simple to assemble with pantry staples, this recipe delivers comfort and freshness in every bite, making it a delightful way to celebrate the season's best produce.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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In a mixing bowl, sift together the whole wheat flour, white flour, baking powder, and salt.
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In a separate small bowl, combine the 1/3 cup brown sugar with the melted butter until dissolved and smooth.
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Stir the milk into the butter-sugar mixture, then pour this wet mixture into the dry ingredients.
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Gently stir until a soft dough just begins to form; do not overmix.
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Turn the dough out onto a lightly floured surface and knead gently for about one minute.
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Divide the dough into two equal parts and shape each into a smooth ball.
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Roll out each ball to fit the bottom of a lightly oiled pie pan or round baking dish.
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Place the dough rounds in the pans and bake for 12-15 minutes, or until golden brown.
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While the dough bakes, combine the crushed strawberries with the remaining 3 tablespoons of brown sugar in a small bowl.
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Let the strawberries sit, covered, for at least 10 minutes to macerate and release their juices.
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Allow the baked shortcakes to cool until just warm to the touch.
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Place one warm shortcake on a serving plate, spoon the strawberry mixture over it, and top with the second shortcake.
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Cut into wedges and serve immediately, optionally topped with whipped cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 466.5kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 4.4g23%
- Cholesterol 17.0mg6%
- Sodium 2783.0mg116%
- Total Carbohydrate 89.0g30%
- Dietary Fiber 5.7g23%
- Sugars 22.2g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh, ripe strawberries. If using frozen berries, thaw and drain excess liquid before macerating with sugar.
The shortcakes are best served warm. If preparing ahead, bake the shortcakes and reheat briefly in the oven before assembling.
Heavy cream can be whipped with a little powdered sugar and vanilla for a traditional topping, or omitted for a lighter version.
Do not overwork the dough, or the shortcakes will become tough rather than tender.
