Whole Wheat Strawberry Shortcakes Recipes

WHOLE WHEAT STRAWBERRY SHORTCAKES

Steps:

• In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and toss to coat. Refrigerate, covered, 1 hour., Meanwhile, preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk and honey until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool slightly., To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.

STRAWBERRY SHORTCAKES

Steps:

• In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving., Combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack. Split shortcakes horizontally in half. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops.

WHOLE-WHEAT STRAWBERRY SHORTCAKES

Steps:

• 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.

OLD FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
• Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
• Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

LARGE STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine strawberries and sugar in a small bowl; cover and refrigerate until serving.
• Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times.
• Divide dough in half. Gently pat each portion into an 8-inch circle on the 2 prepared baking sheets. Brush each with butter.
• Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove to wire racks to cool, 10 to 15 minutes.
• While shortcakes cool, beat cream in a large bowl until it begins to thicken. Add honey; beat until stiff peaks form.
• Place 1 cooled shortcake on a serving platter; layer with 1/2 of the strawberries and whipped cream. Top with remaining shortcake, strawberries, and cream. Serve immediately.