Holla!! I’m all about this, a healthy spin on a classic without sacrificing any of the taste. Test it out and gauge reactions, my guess is that your guests, and your boyfriend, won’t even know it’s whole wheat.
Whole Wheat Strawberry Shortcake
From Everyday Home Cook //Adapted from Epicurious
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 cup packed brown sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups cold unsalted butter, cut into tablespoons
- 2/3 cup whipping cream
Directions:
- Combine flour, brown sugar, baking powder, and salt in large bowl.
- Add butter and cut in with a pastry cutter until mixture resembles coarse crumbs.
- Gradually add cream, mixing until a slightly crumbly dough forms.
- Wrap dough in plastic wrap and chill 15 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Roll out dough to about 3/4″ to 1″ thick and cut into eight to 12 3-inch rounds.
- Place rounds on sheet, about 2 inches apart. If desired, brush tops with some extra cream and sprinkle with raw sugar.
- Bake about 20 minutes at 350 degrees F, or until a toothpick inserted near the center comes out clean and a light golden brown color.
- Cool before serving.
Makes 8 to 12 servings.
