Whole-Wheat Strawberry Shortcakes
This traditional dessert has been updated with some whole-wheat flour.
- Yield: Makes 12
Photography: Minh + Wass
Source: Martha Stewart Living, April 2000
- 1 cup whole-wheat flour
- 1 cup all-purpose flour, plus more for cutting dough
- 1 tablespoon baking powder
- 1/4 cup sugar, plus 3 tablespoons for strawberries
- 1/2 teaspoon salt
- 2 3/4 cups heavy cream
- 3 tablespoons melted butter
- 3 pints strawberries, trimmed and halved
Heat oven to 425 degrees. Combine flours, baking powder, 1/4 cup sugar, and salt in a bowl. Add 1 1/4 cups cream; combine. Turn out onto a floured surface; knead.
When smooth, press dough to about 1 inch thick. Use a 2-inch circle cutter or a glass to cut biscuits, dipping cutter in flour as needed. Press scraps together; cut out remaining biscuits. Dip top of each in melted butter, and transfer to a parchment- lined baking sheet. Bake 10 to 12 minutes, until golden.
Sprinkle berries with remaining sugar; stir. Whisk remaining 1 1/2 cups cream in a bowl until soft peaks form. Serve biscuits and berries topped with whipped cream.