Strawberry Shortcake

This homemade Strawberry Shortcake features tender, slightly rustic biscuits made with a blend of whole wheat and white flour, offering a heartier texture than traditional shortcakes. The biscuit layers are sandwiched around macerated fresh strawberries, which release their natural juices to create a light, syrupy filling. The combination of warm, golden-brown pastry and cool, sweet-tart fruit creates a perfect balance of temperature and flavor. It is an ideal treat for summer gatherings, weekend brunches, or as a comforting end to a family dinner. Simple to assemble with pantry staples, this recipe delivers a nostalgic, home-style experience that feels both indulgent and wholesome.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 466.5

Dietary: Vegetarian

Description

This homemade Strawberry Shortcake features tender, slightly rustic biscuits made with a blend of whole wheat and white flour, offering a heartier texture than traditional shortcakes. The biscuit layers are sandwiched around macerated fresh strawberries, which release their natural juices to create a light, syrupy filling. The combination of warm, golden-brown pastry and cool, sweet-tart fruit creates a perfect balance of temperature and flavor. It is an ideal treat for summer gatherings, weekend brunches, or as a comforting end to a family dinner. Simple to assemble with pantry staples, this recipe delivers a nostalgic, home-style experience that feels both indulgent and wholesome.

Ingredients

3/4 cup Whole Wheat Flour
3/4 cup Unbleached White Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/3 cup Brown Sugar (Packed)
2 tablespoon Butter, Melted
3/4 cup Low-Fat Milk
1 pint Strawberries, hulled and crushed

Directions

1
Preheat oven to 400&# 194;Â°F (200ÃÂ°C).
2
In a small bowl, combine the crushed strawberries with 3 tablespoons of brown sugar. Set aside to macerate for at least 10 minutes.
3
In a large mixing bowl, sift together the whole wheat flour, white flour, baking powder, and salt.
4
In a separate small bowl, mix the remaining 1/4 cup brown sugar with the melted butter until well combined.
5
Stir the milk into the butter-sugar mixture.
6
Pour the wet ingredients into the dry ingredients and stir gently until a soft dough forms.
7
Turn the dough out onto a lightly floured surface and knead gently for 1 minute.
8
Divide the dough into 2 equal parts and shape each into a smooth ball.
9
Roll out each ball to fit the bottom of two lightly oiled pie pans or round baking dishes.
10
Bake the dough rounds for 12-15 minutes, or until golden brown and cooked through.
11
Remove from oven and allow the biscuits to cool until just warm to the touch.
12
Place one biscuit round on a serving plate, top with half of the strawberry mixture, and cover with the second biscuit round.
13
Top with the remaining strawberry mixture and serve immediately.

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 texture, do not overwork the dough when kneading, as this can make the biscuits tough.

If you prefer a richer flavor, substitute heavy cream or buttermilk for the low-fat milk.

Serve with a dollop of cold, stiffly beaten heavy cream or whipped cream if desired.

This dessert is best served fresh and warm. Any leftover biscuits can be stored in an airtight container at room temperature for up to 2 days.

Keywords: strawberry, shortcake, biscuit, dessert, american, summer, berries, baking, whole wheat, fresh, easy, brunch, pastry, classic, homemade, fruit, sweet, light

Read it online: https://www.chefs-mate.com/recipe/strawberry-shortcake-4/